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Recipe for poori masala

Poori Masal | Recipe for Poori Masala

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!
Course Breakfast, Dinners
Cuisine South Indian
Keyword potato recipes, Turmeric recipes
Prep Time 5 minutes
Cook Time 10 minutes
Pressure Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Author Niveditha


  • Instant Pot (or any pressure cooker)


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


  • 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. Once its hot, add the mustard seeds and curry leaves. Let the mustard seeds splutter.
  • Tip in the sliced onions and sauté until it turns translucent.
  • Now add the green chillies and the ginger garlic paste. Stir and sauté for a minute.
  • 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!


  • 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.
  • Consistency: It might not seem thick when you open the Instant Pot, but the Poori Masala thickens as it cools down.
  • Serve it with freshly made pooris or thicken it up a bit and make masal dosas!