Poori Masala Recipe, How to make Aloo Poori Masala Recipe | Potato Poori Masala
Recipe type: Main, Snack, Side, Vegan, Veg,
RecipeCuisine: Indian, South Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
Poori Masala Recipe which is a South Indian version with stepwise instructions.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
for pooris:
  • 1 tbsp oil + 3 cups oil for deep frying
  • 2 cup wheat flour (atta)
  • 2 tbsp semolina (rava)
  • 1.5 cup water or as required
  • 1 tsp salt
For aloo masala
  • 750 gms potatoes boiled, peeled and chopped coarsely (aloo)
  • 1 tbsp gram flour mixed with 1 cup water (besan)
  • 150 gm onion julienne
  • 2-3 green chilies
  • 1 tbsp chopped ginger
  • 1 tsp split gram dal (urad dal)
  • 1 tsp split chana dal
  • 1 tsp mustard seed (rai)
  • 1 tsp cumin seed (jeera)
  • 1 tsp asafoetida (hing)
  • ½ tsp turmeric powder (haldi)
  • 1.5 tbsp oil
  • 14- 15 curry leaves (kadi patta)
  • 100 gm tomatoes chopped finely tamatar
  • 1 tsp sugar (optional)
  • 1 tsp coriander seed powder (dhaniya powder)
  • 1 tsp garam masala powder
  • 1 tsp red chili powder
  • water as required
  • salt as required
How to make the recipe?
Making Pooris :
  1. Combine flour, semolina, salt with oil drizzled around.
  2. Add water little by little and keep the dough until it's smooth and slightly firm.
  3. The dough shouldn't be too soft but towards the firm side.
  4. Cover with a damp cloth and allow to rest for 5 mins only.
  5. Make small lemon sized balls. Ensure the balls are smooth with no cracks around.
  6. Dust some flour and with the help of roller make oval or round shape. Ensure you roll only from one side and make them slightly thicker than chapatis. Rolling only one end gives a puffed poori or even phoolkas ( a tip from my dear friend).
  7. Ensure the discs are smooth and not cracked else they won't puff properly while frying.
Making of aloo masala recipe:
  1. Heat the oil. Just add a little piece of dough to check if it floats up that means your oil is ready. Slide one puri into the oil gently. After 5 secs just gently press towards the edges of the poori with the back of spoon or spatula. Ensure you fry only one or tww pooris at a time.
  2. Also if your dough is proper and you have rolled them into proper discs your pooris would just puff up without pressing their edges.
  3. Your pooris would puff up and once they look golden brown they are ready. Remove them with a slotted spoon remove excess oil. Place them on absorbent napkins. Repeat the same with the rest of pooris.
  4. Boil the potatoes upto 4 whistles or until they are tender.
  5. Peel them and slice into cubes or squares.
  6. Mix besan with water and give a nice whisk until they blend well.
  7. Keep all the ingredients handy for the vegetable.
  8. Heat oil in a non stick pan or vessel add mustard seed, cumin seed, urad dal, chana dal and hing.
  9. Once they give crackling noise add ginger, chilies, onion and curry leaves. Saute until onion changes color.
  10. Now add tomatoes.
  11. Saute for a minute then add all the spice powder, add salt and sugar.
  12. Mix well and saute until tomatoes appear tender.
  13. Time to add chopped boiled potatoes.
  14. Add gram flour mixed with water. Add more water if required.
  15. With the help of masher mash some of the potatoes.
  16. Simmer until the gravy thickens. I don't have a pic for this one.
  17. Check the taste and alter any spices or seasoning if required. The gravy has to be of medium consistency nor too thick nor thin. Once it cools they would become more thick, so add water accordingly. Garnish with coriander leaves and serve aloo masala pooris hot with salad or chutney.
1.The dough has to be slightly firm for pooris.

2.It's better to roll each ball and fry as it puffs up easily. Alternatively you could make a thick roti and cut them with bottom of a metal glass.

3.Always fry pooris in warm oil check adding a small piece of dough if it floats then your oil is ready.

4.The gravy has to of medium consistency but you could make as per your choice.

5.Preferably better to make in a pan as it won't stick else regular pan would become messy.

6.Ensure you roll only from one side and make them slightly thicker than chapatis. Rolling only one end gives a puffed poori or even a puffed phoolka a tip from my dear friend
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/poori-masala-recipe/