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Poori Masala Recipe
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Hotel Style Poori Masala (South Indian Poori Curry)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

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.

Course: Breakfast, Main Course, Tiffin
Cuisine: Andhra, South Indian
Diet: Vegan, Vegetarian
Keyword: hotel style poori masala, poori curry, poori kizhangu, poori masala recipe, potato curry for poori
Servings: 4
Calories: 160 kcal
Author: Uppada Lakshmi
Ingredients
  • 3 medium potatoes approx. 350g, boiled, peeled, and hand-crushed
  • 1 tbsp besan gram flour mixed in 3 tbsp room-temperature water
  • 1.5 tbsp cooking oil
  • ¾ tsp mustard seeds
  • 1 tsp chana dal
  • 1 tsp urad dal
  • ½ tsp cumin seeds
  • 3 –4 green chillies slit lengthwise
  • 1 inch ginger finely minced
  • 1 sprig fresh curry leaves 10–12 leaves
  • 1 pinch asafoetida hing
  • 1 large onion thinly sliced
  • ½ tsp turmeric powder
  • 1 tsp salt or to taste
  • 1.25 to 1.5 cups water
  • 2 tbsp fresh coriander leaves finely chopped
  • 1 tsp lemon juice optional
Instructions
  1. Prep Potatoes: Boil 3 medium potatoes until completely tender. Peel and roughly crush them by hand into small chunks and crumbs. Do not mash smooth.
  2. Make Slurry: In a small bowl, whisk 1 tbsp besan with 3 tbsp water until smooth and lump-free. Set aside.
  3. Tempering: Heat 1.5 tbsp oil in a pan over medium heat. Crackle ¾ tsp mustard seeds, then add 1 tsp chana dal, 1 tsp urad dal, and ½ tsp cumin seeds. Sauté until dals turn light golden.
  4. Sauté Aromatics: Add slit green chillies, minced ginger, curry leaves, and a pinch of hing. Sauté for 30 seconds.
  5. Cook Onions: Add sliced onions. Cook for 3–4 minutes until translucent and soft. Do not brown.
  6. Simmer Potatoes: Stir in ½ tsp turmeric and 1 tsp salt. Add crushed potatoes and 1.25 cups water. Bring to a boil, then simmer on medium for 3 minutes.
  7. Add Slurry: Lower heat. Stir the besan slurry and pour it into the pan while stirring continuously.
  8. Thicken: Simmer gently on low-medium heat for 2–3 minutes until the gravy turns glossy, smooth, and coats the back of a spoon.
  9. Finish: Turn off heat. Stir in chopped coriander leaves and optional lemon juice. Serve hot with puffed pooris.
Recipe Notes

Curry thickens noticeably as it cools. Keep it slightly runnier than desired when turning off the stove.

Dilute leftovers with ¼ cup of warm water when reheating.