Potato masala is a delicious and easy-to-make popular side dish enjoyed with poori( puri) and dosa. This is also known as poori masala in South India, made with boiled potatoes, onions and spices.
About the recipe:
Aloo masala or potato masala is usually served as a side dish with poori.
There are so many variations in making this aloo masala poori, some add tomatoes and green peas to make this potato bhaji. The taste differs from place to place. It is a super easy recipe that beginners can make without any mistakes.
Why you'll love this hotel style poori masala
- It's a beginner-friendly recipe
- Vegan and gluten-free
- The best combo for puri and dosa
Here is the list of ingredients needed for aloo masala poori
Potatoes- I used regular potatoes to make this poori masala
Vegetables: Onions, green chilies, fresh ginger
Lentils: urad dal and chana dal
Gram flour(chickpea flour) - besan, used for flavour and thickening the curry
Herbs - curry leaves and coriander leaves
Salt and sunflower oil are used
For the details of the exact quantities of each ingredient, check the recipe card below
How to make poori masala recipe
Instant pot method to boil potatoes
Place the potatoes on a trivet, add 2 cups of water to the pot and pressure cook for 7-8 minutes. Allow the pressure to release naturally. Remove the skin and use it.
Wash and peel the skin of the potatoes and boil in enough water in a saucepan until it's just cooked.
Heat a pan with oil, once the oil is hot. Add mustard seeds, urad dal, channa dal, grated ginger and curry leaves. Sauté for a few minutes
Add thinly sliced onion, green chillies and salt
Fry till the onions turn translucent (they is no need to golden brown the onions)
Now add the cooked potatoes along with turmeric.
Mash the potatoes with the black of the spatula or with a masher. Sauté for a few minutes.
Add the required water you need for the poori curry (here I have used 1.2 cups) and adjust the salt. Cover and cook for 5 mins on medium-low heat.
Meanwhile, In a small cup add besan and ½ cup water. Mix well without any lumps and keep aside
Remove the lid and stir the masala, add the prepared besan mixture and mix well.
Cook on a medium flame for 2-3 minutes. Finally, add the chopped coriander leaves and turn off the heat.
Serve this kizhangu as a side dish with hot pooris or masala dosa
Substitutions and Variations:
Adding lemon juice at the end gives a nice tangy taste to the poori bhaji
In place of green chillies, you can add red chili powder
You can add grama masala to bring a nice flavor to the curry.
For masala dosa filling: you can easily alter the recipe to make it dry and use it as a filling for dosa and sandwiches. Just don't add water and chickpea flour. The remaining process is the same.
Fridge: Cool the cooked aloo bhaji completely, store them in an air-tight box, and store them in the fridge. They stay good for 2-3 days.
Reheat: You can reheat them in the microwave or on the stovetop pot on medium heat until they are hot enough to serve
Freeze: I don't recommend freezing this dish, as it loses its texture and becomes mushy
Yes, it is a vegan and gluten-free recipe
You can use any yellow potatoes, white potatoes or russet
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Looking for other recipes like this? Try these:
Potato Masala For Poori ( Aloo Masala For Puri)
- 4 medium size potatoes washed and cooked
- 2 medium size onions sliced
- 5 to 6 green chillies adjust to your spice level
- ½ teaspoon grated ginger
- 1 teaspoon Channa dal
- 1 teaspoon cumin seeds
- ½ teaspoon urad dal
- ½ teaspoon mustard seeds
- 1 tablespoon curry leaves
- ½ teaspoon turmeric powder
- 2 teaspoon Gram flour besan
- 1 tablespoon coriander leaves chopped
- 2 to 3 tablespoon oil
- Salt to taste
Instant potmethod to boil potatoes
- Place the potatoes on a trivet, add 2 cups of water to the pot and pressure cook for 7-8minutes. Allow the pressure to release naturally.
- Remove thepotatoes from the water and allow them to cool completely.Then remove the skin anduse it
- Wash and peel the skin of the potatoes and boil in enough water in a sauce pan, untilit's just cooked.
- Heat a pan with oil, once the oil is hot. Add mustard seeds, urad dal, cumin seeds, channa dal, grated ginger and curry leaves. Sauté for a few minutes.½ teaspoon grated ginger, 1 teaspoon Channa dal, 1 teaspoon cumin seeds, ½ teaspoon urad dal, ½ teaspoon mustard seeds, 2 to 3 tablespoon oil, 1 tablespoon curry leaves
- Add thinly sliced onion, green chillies, and salt and fry till the onions turn translucent (they is no need to golden brown the onions)2 medium size onions, 5 to 6 green chillies
- Now add the cooked potatoes along with turmeric. Mash the potatoes with the black of the spatula or with a masher. Sauté for a few minutes.4 medium size potatoes, ½ teaspoon turmeric powder
- Add the required water you need for the poori curry (here I have used 1.2 cups) and adjust the salt. Cover and cook for 5 mins on medium-low heat.
- Meanwhile, In a small cup add besan and ½ cup water. Mix well without any lumps and keep aside2 teaspoon Gram flour
- Remove the lid and stir the masala, add the prepared besan mixture and mix well.
- Cook on a medium flame for 2-3 minutes. Finally, add the chopped coriander leaves and turn off the heat.1 tablespoon coriander leaves
- Serve this kizhangu as a side dish with hot pooris or masala dosa
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