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poori masala recipe

Hotel Style Poori Masala Recipe | Aloo Besan Curry for Puri

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, and mildly spiced with green chilies. The gravy is thick and creamy with the addition of chickpea flour.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Curry
Cuisine Andhra, South Indian
Servings 4 people

Ingredients
  

  • 3 medium Potatoes
  • 2 medium Onions thickly sliced
  • 2-3 tbsp Oil
  • 1-2 tsp Chana dal
  • 1-2 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 4-6 Green chilies
  • 2 Dry red chilies
  • 1/4 tsp Asafoetida hing
  • 1 sprig Curry leaves
  • 1/2 tsp Turmeric powder
  • 2 cups Water
  • 2 tbsp Coriander leaves
  • Salt to taste

Gram flour slurry

  • 1 tbsp Gram flour besan
  • 1/8 cup Water

Ginger, garlic, and green chilies paste

  • 1/2 inch Ginger
  • 3-4 cloves Garlic peeled
  • 1 Green chilly

Instructions
 

Make the besan slurry

  • In a bowl, add 1 tbsp besan and 1/8th cup of water. Mix to a smooth consistency without any lumps. Keep it aside.

Make the Poori Masala

  • Heat oil in a pan or kadhai over medium flame. When hot, add chana dal, urad dal, mustard seeds, and cumin seeds. On medium flame, fry till dals starts to change color.
  • Next, add slit or chopped green chilies, curry leaves, dry red chilies, and asafoetida. Fry for a few seconds.
  • Add the sliced onions, and saute till translucent.
  • Add the crushed ginger, garlic, and green chilly. Saute for 1-2 minutes or until the raw smell goes away.
  • Add turmeric powder and salt. Saute for a minute.
  • Now, add boiled potatoes. Break them with a ladle and saute for about 2-3mins.
  • Add 2 cups of water and mix well. Turn the flame to high and cook for 5 minutes.
  • Turn the flame to low, add the besan slurry and mix well.
  • The curry will start to thicken.
  • Taste for seasoning and adjust accordingly. Cover the pan and simmer the aloo curry for at least 10 mins. 
  • Remove the cover and add coriander leaves.
  • Mix well. Poori Masala is ready. Serve hot with pooris.

Notes

For a gluten-free version, skip asafoetida.
Adjust the quantity of green chilies as per your preference.
Can add finely chopped carrots and a handful of peas (frozen or fresh) while sauteing onions. 
The curry thickens as it cools. So make it thick or thin depending on when you serve.