This South Indian Poori Masala recipe is a classic breakfast dish that consists of deep-fried bread called poori, served with this mildly spicy potato masala. My mom's version includes carrots and peas so I continued to make the same way. You can easily make this potato masala with a few simple ingredients and serve with poori, chapati or even dosa.
Poori masala is a weekend ritual and one where F happily gets involved in frying. If you have the time, try to include coconut chutney too. We love to have poori with a combination of potato masala and the chutney just like in masala dosa.
Poori masala is predominately made with potatoes but you can add a small portion of carrots and or green peas. And guess what? You only need one ground spice - Turmeric.
- cooking oil: You can use cooking oil like coconut oil or sunflower oil.
- mustard seeds: My mom adds only mustard seeds but sometimes I add a pinch of cumin seeds too.
- curry leaves: more the better. I like to add in the start and to finish off.
- red onion
- green chillies: You should use as much as you can handle. This masala gets its flavour from turmeric, ginger and green chillies.
- ginger: A small piece grated or chopped will bring out the flavours of this masala.
- carrots: optional but recommended
- green peas: optional
- turmeric: only spice used in this recipe!
See the recipe card for quantities.
Poori masala recipe comes together quickly when made using a Pressure cooker. You can use your Instant pot for the same results.
Heat cooking oil in a pressure cooker on medium to low flame. Add mustard seeds and let them splutter. This can take 2 to 3 minutes.
And then add some cumin seeds if using and lastly add the curry leaves. The curry leaves will curl up giving an amazing aroma.
Add the thinly sliced onions and saute until they turn translucent. You may sprinkle some salt to speed up. But we don't want to brown the onions.
Next, add the chopped green chillies and grated ginger. Saute until the raw smell fades away.
Add the chopped tomato and saute with a dash of salt. You don't have to wait until they cook down. Just saute for 2 minutes.
Stir in the chopped potatoes, carrot and turmeric powder.
Add just enough water to barely cover the potatoes. You may add a little salt here.
Close and pressure cook on a medium to high flame for 1 long whistle and then switch off before the second one goes off. Let the pressure cool on its own.
Open and stir the mixture. Check with the potatoes are cooked through. They should be but in case you find they aren't then add little more water and pressure cook for a whistle. Let cool again before opening.
Open and add the thawed green peas and more water, if required. Let it boil for 5 minutes or until the green peas are cooked.
Use the back of your spoon to mash some of the potatoes. This will make the masala thicker. You may add more water as per your desired consistency. Adjust the salt in the end.
Lastly, stir in the chopped coriander leaves and serve warm with fresh pooris.
Hint: Don't add a lot of water before cooking the potatoes. Add after so you can control how thick or thin you want the masala to be.
This is a simple poori masala recipe but you can experiment with using different aromatics. For example, you can try using garlic instead of ginger or add cumin instead or mustard seeds. You can also add dried red chillies along with curry leaves and add red chilli powder.
For a rich gravy try my vegetable kurma recipe that can be served with poori.
You will need a 3 to 5 liter pressure cooker or an Instant Pot.
Poori masala can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave before serving. I did notice that reheated poori masala loses some of its texture and flavour, so I recommend it's best to consume fresh.
As potato is used to save salty dishes, remember to add most of the salt for this dish after pressure cooking is done. This is because we will be adding more water in the end to make it to a thick or thin consistency and so salt has to be adjusted again.
Poori masala is made with primarily potatoes. The recipe may vary slightly depending on the region, but the basic ingredients include potatoes, onions, ginger, green chilies, tomatoes, mustard seeds, cumin seeds, curry leaves, turmeric, salt, and water. Some variations may also include carrots, peas, or other vegetables.
Poori or Puri is typically served with a variety of accompaniments in Indian cuisine, but the most common combination is with a potato masala. Each region have their own popular accompaniments like chole masala or coconut chutney. Poori is also sometimes served with sweet accompaniments like sweet mango pickle or sooji halwa.
Looking for other recipes using potatoes? Try these:
Mom's Potato Masala for Pooris
- 1 Pressure cooker 3 or 5 liter
- 1 tablespoon cooking oil (coconut oil or ghee or sunflower oil)
- ½ tsp mustard seeds
- ¼ teaspoon cumin seeds (optional)
- 1 sprig curry leaves
- 2 medium-sized red onions
- ½ inch ginger
- 1 large tomato
- 500 grams potatoes (approx. 4 to 5 small potatoes)
- 1 carrot
- ⅓ cup frozen or boiled green peas
- ½ teaspoon turmeric powder
- ½ to ¾ cup water
- salt to taste
- Fresh coriander leaves
- Finely slice the onions, chop the green chillies, and grate the ginger. Roughly chop the tomato. Chop the carrots and potatoes to similar size like ½ inch cubes. Place the frozen green peas in a bowl of water or use previoulsy boiled green peas. Chop the washed coriander leaves.
- Heat oil in a pressure cooker on medium to low flame. Add mustard seeds and let them splutter. then add some cumin seeds, if using and a few curry leaves.1 tablespoon cooking oil, ½ teaspoon mustard seeds, ¼ teaspoon cumin seeds, 1 sprig curry leaves
- Add the chopped onions and saute until they turn translucent. Next, add the chopped green chillies and grated ginger. Saute until the raw smell fades away. Next, add the chopped tomato and saute with a dash of salt.2 medium-sized red onions, ½ inch ginger, 1 large tomato
- Stir in the chopped potatoes, carrot and turmeric powder. Add just enough water to barely cover the potatoes. You may add a little salt here.500 grams potatoes, 1 carrot, ½ teaspoon turmeric powder, ½ to ¾ cup water
- Close and pressure cook on a medium to high flame for 1 long whistle and then switch off before the second one goes off. Let the pressure cool on its own.
- Open and add the thawed green peas and more water, if required. Let it boil for 5 minutes or until the green peas are cooked.⅓ cup frozen or boiled green peas, salt to taste
- Lastly, stir in the chopped coriander leaves and serve warm with fresh pooris.Fresh coriander leaves
If you have tried making this Poori Masala recipe then please don't forget to leave a comment and rate the recipe! I would be really happy to know how it turned out for you. And if you happen to take any photos or videos, please share them with me on Instagram @butfirstchaai so I can see and share your feedback!