Poori Masala

Poori Masala

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, brunch, Main Course
Cuisine Indian, South Indian
Servings 10 servings


  • 5 Medium sized Boiled potatoes
  • 1 tsp Mustard seeds
  • 2 tbsp Oil
  • 1 Tbsp Channa dal
  • 1/2 tbsp white urad dal
  • 2-3 spicy Green Chillies
  • 1 Tbsp Ginger
  • 1 Large Onion (Thinly sliced)
  • 1 tsp Turmeric Powder
  • 1 tbsp Chickpea Flour or besan
  • 2 tsp Salt (To taste)
  • 1.5 Cups Water
  • Curry leaves A few
  • Coriander Leaves (For garnish)


Boil Potatoes

  • To boil the potatoes, pressure cook with salt and turmeric powder and pressure cook for 2 whites. Once pressure is released, allow the potatoes to cool down and peel the skin off and keep it aside.
  • Roughly mash the boiled potatoes with a fork to small pieces and keep it ready.

To make Potato masala

  • Heat a wide pan on medium flame, add oil, once hot add mustard seeds, allow to sputter, then chana dal, urad dal and saute for a few seconds.
  • Next add green chillies, chopped ginger, sliced onions and some curry leaves.
  • Measure and add water, some salt to cook the onions, add Turmeric powder and cook until the onions are translucent.
  • Once the onion looks soft and translucent, and the mixture comes to a gentle simmer.
  • Add the crushed potatoes and mix it in the pan, use the back of your spatula and mash it down further to bring a masala consistency. Check for salt add to taste.
  • Cover and simmer until the flavours are infused in the potatoes. This should take about 10 minutes on medium flame.
  • Mean while, add a little water to the chickpea flour and keep the slurry ready.
  • Now, open the lid and add the prepared chickpea flour slurry.
  • Mix well and cover and cook for 5 more minutes on medium flame. Until the masala is bubbling.
  • Garnish with fresh corriander leaves and serve hot with Poories.
Keyword aloo side dish, Poori Masala, Potato Masala, Side dish recipes