Best Poori Masala Recipe | Hotel Style Poori Curry
Poori Masala Recipe or Poori Curry is one of the famous combinations along with puri or bhatura recipe. Potatoes and besan flour are the main ingredients in making this recipe.
Based on the geographical location, ingredients and spices may vary and the way of making them also changes. Our version is South Indian style as people love to eat this recipe along with puri.
When one visits South Indian streets, we find people serving bhatura recipe along with chutney and Bombay Chutney. One feel a combination of coconut chutney and curry tastes amazing and some feel that only curry tastes good.
Apart from bhatura, poori curry tastes good with dosa, chapatti or rava dosa recipes as this has a combination of potatoes, spices and onions. We can even use this recipe as a sandwich stuffing between bread slices.
TIPS to make Poori Masala Recipe:
- Slice onions into thin slices and do not overcook them while frying.
- Besan flour acts as a thickening agent so add water and flour-based on the concentration you require.
- This recipe needs to be served immediately and when hot to taste its best flavour.
- If you are making it in large quantities, this recipe tastes great only when it’s hot. When it cools, its consistency.
You may also like to check other recipes:
Poori Masala Recipe | Hotel Style Poori Curry
Poori Curry or Bombay Chutney is one of the famous combinations along with puri or bhatura recipe. Potatoes and besan flour are the main ingredients in making this recipe.
Ingredients
- Potatoes – 500 gms.
- Water – 1 glass
- Salt – 2 tbsp.
- Oil – 3 tbsp.
- Chana dal – ½ tbsp.
- Moong dal – 1 tbsp.
- Mustard seeds – ½ tbsp.
- Cumin seeds/ jeera – ½ tbsp.
- Green chillies – 4 No.
- Dry red chillies – 3 No.
- Curry leaves – 2 tbsp.
- Crushed ginger– ¼ tbsp.
- Turmeric powder – ¼ tbsp.
- Water – 1 glass
- Besan flour – 1 tbsp.
- Garam Masala powder – ½ tbsp.
Instructions
- As we make a soft version of potatoes to mash them. Lets pressure cooks them.
- First, slice them into small pieces. In a pressure cooker add a glass full water and add a little salt and put potato slices.
- Pressure cook for 3 whistles. Once done, remove the skin, mash them and keep aside.
- In a pan, heat little oil and add mustard seeds, jeera, moong dal, chana dal and green chilles.
- Saute for a while and add thin slices of onion, curry leaves and dry red chillies.
- Add salt, ginger grate and turmeric powder. Mix and cook for a minute.
- We can cook till onions turn soft or add mashed potato and cook for a minute with lid covered.
- Meanwhile, let’s prepare a thickening agent by mixing little beasn flour and water to make a thick liquid.
- Add this liquid to potato mix and add required water and cook for 2-3 minutes till you get thick curry.
- To give a spicy touch add garam masala powder or pav bhaji masala and garnish with coriander leaves.
- Poori masala curry or Bombay chutney tastes great when hot and can be served along with breakfast recipes like puri, dosa and chapatti.
Recipe Video
How to make poori masala recipe:
1. Slice potatoes into two halves and put them in a pressure cooker. Add water and 1 tbsp. salt and close the lid. Pressure cook for 3 whistle blows. One on high flame and the remaining two on low flame.
2. Put 3 tbsp. oil in a pan and add chana dal, moong dal and mustard seeds.
3. Add jeera, green chillies, thin and fine slices of onions and dry red chillies.
4. Put curry leaves, crushed ginger, salt and turmeric powder.
5. Mash boiled potatoes and mix well. Cover the pan with a lid and cook.
6. Put 1 tbsp. besan flour in a bowl and add a little water. Mix to make a liquid.
7. Sprinkle garam masala powder and garnish coriander leaves over puri curry and serve hot.
