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Poori Masala
South Indian style potato masala made with boiled, crumbled potatoes in mild, flavorful gravy. It is served with hot, puffed pooris.
Course
Breakfast
Cuisine
South Indian
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
Calories
181
kcal
Author
Kanan
Ingredients
For Potato Masala:
▢
4 small or about 2 ½
cups
Potatoes
boiled, peeled and mashed
▢
2
teaspoons
Besan (Gram flour)
dissolved in 2 tablespoons of water
▢
2
tablespoons
Oil
▢
½
teaspoon
Mustard seeds
▢
½
teaspoon
Chana dal (Split bengal gram)
▢
½
teaspoon
Urad dal (split, skinless black gram)
▢
1 lagre
Green chili
chopped finely
▢
1 sprig or 8-10
Curry leaves
▢
½
cup
Red onion
sliced
▢
Salt to taste
▢
1 ½
cups
Water
▢
2
tablespoons
Cilantro or coriander leaves
finely chopped
▢
1
teaspoon
Lemon juice
For Poori:
▢
2
cup
Whole wheat flour (Chapati atta)
▢
Salt to taste
▢
2
teaspoons
Oil
+ more for deep frying
▢
¾
cup
Water
Instructions
First boil the potatoes. Take washed potatoes in a pressure cooker. add enough water so potatoes are submerged in the water.
Close the lid of pressure cooker and put the weight on.
Let it cook for 2-3 whistles on medium heat.
Let the pressure go down by itself then open the lid, remove boiled potatoes and let it cool to touch or warm.
Now potatoes are warm and cool enough to handle. peel the potatoes.
By using your hand, crumble them roughly.
Take besan in a small bowl, make smooth paste by using 2 tablespoons of water. keep it aside till needed.
To make the dough,
take atta, salt and 2 teaspoons of oil in a bowl. Mix using fingertips well.
Start adding little water at a time and knead into smooth yet stiff dough.
Cover and let it rest for 15-20 minutes.
Let's Make Potato Masala:
Heat the oil in a pan on medium-low heat.
Once hot add mustard seeds. Let them pop.
Then add chana dal. Saute the dal till they are light brown in color. Do stir constantly so it gets browned evenly.
Then add urad dal. Do the same, saute with stirring constantly till they are light brown in color.
Now add curry leaves and green chilies. Saute for a minute.
Add turmeric powder. Immediately add sliced onions and salt.
Cook till onions get soft and cooked.
Now add water. Then add prepared besan mixture. Stir well. Bring it to a boil and let it simmer for 5 minutes.
Then add crumbled potatoes. Mix well and let it simmer for again 4-5 minutes.
Turn off the stove. Lastly add chopped cilantro and squeeze lemon juice. Mix well.
Making poori:
After resting time knead the dough once again to smooth out.
Divide the dough into 24 equal sized portions, Make smooth ball out of it.
Flatten it out between your palm and make disc. Keep those discs covered with kitchen towel,
Now using rolling pin and rolling board, make 2-3 inch diameter circle.
Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin.
Heat the oil in a pan on medium heat. Once hot slice one poori into hot oil.
By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.
Then flip it. Fry the other side until it is light golden brown in color.
Remove it from the oil using slotted spoon and place on paper towel lined plate.
fry all the pooris same way.
Notes
Nutrition information is for potato masala only.
Nutrition
Calories:
181
kcal
|
Carbohydrates:
27.4
g
|
Protein:
2.6
g
|
Fat:
7.1
g
|
Saturated Fat:
0.9
g
|
Cholesterol:
0
mg
|
Sodium:
464
mg
|
Potassium:
447
mg
|
Fiber:
2.7
g
|
Sugar:
2
g
*Nutrition information is a rough estimate for 1 serving
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