Recipe for poori masala | Poori Masala

Last updated on February 13th, 2021 at 03:40 am

Recipe for Poori Masala – A classic combination for Pooris both in Restaurants and homes – with step-by-step instructions. Make this easy masala in under 30 minutes using your Instant Pot or Pressure Cooker!

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One of my fond memories from when I was growing up, culinary-wise, is having pooris. The next thing, of course, is having Chinese food. But Poori has always been on top. Maybe because my mom wasn’t a fan of it and neither was my Dad, so pooris weren’t a frequent tiffin at home. Or I just love Pooris.

I always, like literally but subconsciously, order Pooris whenever we are a veg restaurant. It is like a memory and I have been doing it for so many years. Also, I like to always have it with Poori Masal and the beloved white chutney (coconut). Nothing makes me happier than this at a veg restaurant.

So naturally, I had to learn this restaurant-style recipe for Poori Masala when I started cooking. And these days it is one of our family favorites, my daughter especially loves it, because, potatoes obviously!

What goes into this dish?

Very few ingredients go into this recipe for poori masala, like only the basic ingredients. Mustard and Curry leaves go into most South Indian dishes. Of course, some gram flour; using it, in my opinion, is a brilliant way to bring thickness to the Poori masal. Not too thick but like a binding agent to bring the potatoes with other ingredients.

It is like a roux, except it doesn’t end up being that thick and gummy and it is gluten-free. I am pretty sure I made roux before I made this Poori Masal so I was like wow, there is a flour-based thickener in South India too. Although it isn’t a surprise, gram flour is used basically in every possible way in South India so naturally our ancestors made use of it for this potato dish as well.

Other ingredients like chillies, turmeric and Split Bengal Gram, etc. each play a part. For example, turmeric give the dish its color and adds a subtle taste; chillies give the necessary spice. Now, Bengal gram’s part is to add interest to the dish; like when everything else is gonna is coarsely mashed down and be soft, this gram will add a crunch in between all the softness.

Serving Suggestions:

Um, needless to say, POOOOOORIS of course! This recipe gives a masal consistency that would go perfectly with pooris. As in you will easily be able to scoop up the Poori Masal with a piece of Poori and thick enough to not make your Poori soggy.

Another interesting and popular way to serve this is by filling a crisp dosa with this Poori Masal to give Masal Dosa. And to use this recipe for poori masal for masala dosai, you will need to use a little less water before closing the Instant Pot or you can also let the masala simmer down to a thick consistency.

Storage Instructions:

This recipe for Poori Masal stays well in the refrigerator for 2 days. Just make sure to store it in an airtight container. To reheat, you can transfer it from the container and to the Instant Pot, add a splash of water (so that it doesn’t burn at the bottom), and PRESSURE COOK for ) 0 MINUTES. Yes, I am aware that I am saying 0 minutes but it is a real thing when it comes to Instant Pots.

And this also freezes really well. You can store the leftovers in an airtight container in the deep freezer for up to a month. Thaw it overnight in the refrigerator and heat it up in a microwave.

Special Diets and Allergy Information:

This recipe for Poori masal is free of lactose and gluten. It is completely vegetarian and vegan. But since the main ingredient is Potato, this probably won’t qualify for being low-carb or keto for that matter, lol. But nonetheless, in my opinion, if had in moderation this dish is healthy.

Variations and Substitutions:

I like this dish as well as with variations. I have seen restaurants add chopped carrots and/or green peas. Both of these ingredients add some sweetness to the recipe for poori masala.

To make this dish without an Instant Pot:

• Boil the peeled and chopped potatoes in a saucepan, using 1 liter of water, until a knife easily passes through it.
• Drain and reserve the water and set the potatoes aside.
• Follow the rest of the steps of this recipe using a saucepan or a pan.
• Add the boiled potatoes when the recipe calls for Potatoes.
• Pour 550 – 600ml of the reserved water.
• Let it simmer for 10 minutes or until it reaches the desired consistency! That’s it.

Recipe for Poori Masala:

This is an easy recipe and it gets even easier when you got an Instant Pot.

Here are the ingredients that you’ll be needing to make this dish:

• Oil – 2 tbsp (any vegetable oil; I use coconut oil for this dish)
•  Mustard Seeds – 3/4 tsp
• Chana Dal / Kadala Paruppu – 1 tbsp 
• Curry Leaves – 2 sprigs 
•  Red Onions – 2 medium (approx. 200g)
•  Green Chillies – 4-5 medium
•  Ginger Garlic Paste – 1/2 tsp
•  Turmeric Powder – 1/8 tsp
• Asafoetida Powder – 1/8 tsp 
• Gram Flour / Chickpea Flour – 2 tbsp 
• Water – 450 ml
• Salt – 1/2 tbsp, (adjust to taste)
• Potatoes  – 4 medium  (approx. 500g), washed, peeled and chopped
• Cilantro Leaves, for garnish (optional)

Method:

• Place the inner pot into the Instant Pot. Set the Instant Pot to SAUTE mode for 10 minutes. Add the oil to the Instant Pot and let it get hot. The oil is hot when you smoke from it.
• Once its hot, add the mustard seeds and curry leaves. Let the mustard seeds splutter.
• Add the sliced onions and sauté until it turns translucent. This will take about 5 minutes.
• Now add the green chilies and the ginger garlic paste. Stir and sauté for a minute. Ginger Garlic paste sticks to the bottom, if it does splash a few drops of water and scrape it using a wooden spatula.
• Add the turmeric powder and asafoetida powder and give it a quick mix. Spoon in the gram flour. Mix and sauté until it the raw smell leaves, it should only take a few seconds to a minute.
• Immediately after, pour in the water and salt. Give it a stir then add the potatoes.
• Cancel SAUTE mode and set the Instant Pot to PRESSURE COOK mode for 15 minutes.
• Once done, Quick Release and open the lid. Mix it once and garnish with Cilantro Leaves before serving!

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Notes:

• USE THE SERVING SIZE ADJUSTOR ABOVE TO ALTER THE INGREDIENT MEASUREMENTS FOR AS MANY NUMBER OF PEOPLE YOU LIKE.
• I use a 6-quart Instant Pot. Cook time may vary for other models/sizes.
• The altitude you live in may also affect the cooking time.
• Mustard seeds, curry leaves, chana dal: IF you don’t have either one or all of these, it is okay to skip them.
• Ginger Garlic Paste: Ensure not to add too much of it. You just need a hint of its flavor. Alternatively, if you don’t have ginger garlic paste or you use ginger paste or just 1/2 tsp of julienned ginger.
• No Instant Pot? You can perfectly cook this without Instant Pot as well. Cook the peeled and chopped Potatoes until a knife easily passes through it; drain and reserve the water and set the potatoes aside. Follow the rest of the steps using a saucepan or a pan. Add the boiled potatoes when the recipe calls for Potatoes and pour 550 -600ml of the reserved water. Let it simmer for 10 minutes or until it reaches the desired consistency.
• To make this is a non-electric pressure cooker: Follow the same steps from the recipe and cook for 4 Pressure Releases.
• Storage: Put this Poori Masal in an airtight container and store it in the refrigerator for 2 days or in the deep freezer for up to a month.
• Serve it with freshly made pooris or thicken it up a bit and make masal dosas!

Made this? Got doubts? Let me know what you think in the comments below!