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.
4.5 from 2 votes
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

You can skip onions to make the aloo curry without onions. 
Adjust the quantity of green chillies and spices according to your taste. If making for kids, can skip green chilies.
Adding carrot and green peas is optional.
 



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