Aloo curry for puri | Potato masala recipe

Aloo curry is a classic and one of the most liked breakfast combos in any part of India. The South Indian version of aloo curry for puri is made with a lot of onions and the gravy is thick and creamy with the addition of besan/chickpea flour.

aloo masala for puri

During childhood, this was a Sunday or Holiday special breakfast. As weekdays morning time is busy, Mom would reserve this combo for the weekends.

To enjoy the mildly spiced potato masala, I dunk crisp, puffed fried puri in the curry and savor every bite!

About Aloo curry for puri

In a South Indian restaurant, puri is one of the most ordered breakfast items. Mainly for perfectly puffed puri and aloo curry. The combo is commonly served at homes, roadside tiffin bandi/carts, and tiffin centers across South Indian.

This recipe is made with basic ingredients and packed with South Indian flavors. Though it is a very basic dish, it tastes delicious.

With all the ingredients ready, the dish can be made within 10-15mins.

Do try this amazing combo of puri and mildly spiced potato masala. You can also try a variation of Potato Masala without besan.

aloo masala for puri

Aloo curry for puri

Author: Santosh Allada
Aloo curry for puri or potato masala or puri bhaji is a classic combo and one of the most liked breakfast combos in any part of India. The South Indian version is made with a lot of onions, boiled potatoes, mildly spiced with green chilies. The gravy is thick and creamy with the addition of chickpea flour.
4 from 1 vote
Course Breakfast, Curry
Cuisine Indian, South Indian
Servings 4 people

Ingredients
  

  • 3 Big Potatoes boiled and peeled
  • 1 Big Onion thickly sliced
  • 1/4 cup Carrot and Green peas optional
  • 2 tbspn Oil
  • 1 tbspn Chana dal
  • 1/2 tbspn Udad dal
  • 1 tsp Mustard seeds
  • 1 tspn Cumin seeds
  • 4-6 Green chilies roughly chopped or slit
  • 1 sprig Curry leaves
  • 2 Dry red chilies
  • 1/4 tsp Hing
  • 1/2 tspn Turmeric powder
  • 1 tbspn Besan/Chickpea flour
  • Salt to taste
  • Coriander leaves

Instructions
 

  • Boil or Pressure cook the potatoes till done. Remove the skin and mash them roughly.
  • Heat oil in a pan or kadhai. When hot, add chana dal, udad dal mustard seeds and cumin seeds. On medium flame, fry till dals starts to change color.
  • Next, add slit or chopped green chillies, curry leaves, dry red chillies and hing. Fry for few seconds.
  • Add the sliced onions, chopped carrot, and green poeas and saute till translucent.
  • Now, add turmeric powder and salt. Saute for few seconds.
  • Now, add mashed potatoes and mix well. Saute for about 2-3mins.
  • Add water and give a good mix. Cover and cook for about 5 minutes. Meanwhile, take besan in a small bowl and add water. Make it to smooth paste.
  • Once the aloo masala is cooked for 5 minutes, add the besan paste and mix well. Adjust the water according to your desired consistency.
  • Besan paste will thicken the curry. Allow the masala to cook for a couple of minutes and then switch off the flame.
  • Lastly, add chopped coriander leaves.

Notes

Adjust the quantity of green chillies and spices according to your taste.
Adding carrot and green peas is optional.
 



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