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    Home » Recipes » Vegetarian Side Dishes

    Potato Masala For Poori ( Aloo Masala For Puri)

    Published: Apr 17, 2023 by Pavani . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Leave a Comment

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    potato masala
    potato masala
    potato masala

    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.

    puri masala

    About the recipe:

    Aloo masala or potato masala is usually served as a side dish with poori.

    Poori is a simple breakfast enjoyed all over India with a side of an aloo palak, chana masala and vegetable kurma.

    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.

    Jump to:
    • About the recipe:
    • Why you'll love this hotel style poori masala
    • Ingredients
    • Instructions
    • How to make poori masala recipe
    • Substitutions and Variations:
    • Serving Suggestions:
    • Storage
    • FAQ
    • More Indian Potato Recipes:
    • Related
    • 📖 Recipe

    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

    Ingredients

    Here is the list of ingredients needed for aloo masala poori

    potato masala ingredients

    Potatoes- I used regular potatoes to make this poori masala

    Vegetables: Onions, green chilies, fresh ginger

    Dry and whole spices: cumin seeds, mustard seeds and turmeric powder

    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

    Instructions

    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.

     Stovetop method:

    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

    poori masala

    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.

    Serving Suggestions:

    Serve poori masala as a side with any Indian flatbread like aloo paratha and paneer paratha

    You can enjoy this as a breakfast along with a glass of lemonade ,rose milk and strawberry milkshake

    Storage

    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

    poori masala

    FAQ

    Is Potato masala vegan?

    Yes, it is a vegan and gluten-free recipe

    Which potatoes are best to make poori masala?

    You can use any yellow potatoes, white potatoes or russet

    More Indian Potato Recipes:

    Aloo Tikki

    Jeera Aloo

    Baby potato Fry

    Aloo Matar Curry

    You can follow me on Facebook, Pinterest, Twitter and Instagram, for up to date or subscribe to my Youtube channel. Then don’t forget to subscribe to my blog to get new recipes right into your inbox for free.

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    📖 Recipe

    potato masala

    Potato Masala For Poori ( Aloo Masala For Puri)

    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.
    5 from 2 votes
    Print Pin Rate
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    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Course: Side Dish
    Cuisine: Indian
    Diet: Gluten Free, Vegan
    Servings: 4
    Calories: 288kcal
    Author: Pavani

    Equipment

    • Instant Pot

    Ingredients

    • 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

    Instructions

    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

    Stovetopmethod:

    • 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 aside
      2 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

    Nutrition

    Calories: 288kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 205mg | Potassium: 1017mg | Fiber: 9g | Sugar: 6g | Vitamin A: 299IU | Vitamin C: 201mg | Calcium: 79mg | Iron: 3mg
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