Poori masala or puri masala with puffed up poori is total breakfast indulgence for most Indians. Poori was something as a child I used to devour on; but when age catched up; I had to keep the "in moderation" tag in mind. My kids love potato masala with poori for breakfast and hence poori comes alive in my kitchen most mornings.

Sometimes, my son will butter me up to make poori and potato masala for school lunch...yeah! kids knows ways to win your hearts, so today lets make poori masala.

An aunt of mine once mentioned that adding a little vinegar to the poori masala makes it more tasty and I also felt the same, but if you do not want to add, you can omit the vinegar, but give it a try.

Other Recipes:
Methi Aloo Recipe
Potato Brinjal Masala

Poori Masala Recipe | Potato Masala For Poori

PREP TIME: 5 mins    |  COOK TIME: 10 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Onion: 1, medium sliced
• Ginger: 1/4 inch
• Green chilies: 2, slit
• Potatoes: 2
• Curry leaves: 1 sprig
• Coconut oil: 1 tbsp
• Turmeric powder: 1/2 tsp
• Mustard seeds: 1/2 tsp
• Whole Kashmiri chilies: 2, broken
• Coconut vinegar: 1 tsp
• Water: 3/4 to 1 cup
• Salt to taste

  METHOD:

1. Heat a pressure cooker with coconut oil, add in mustard seeds, broken red chilies, curry leaves, ginger, green chiles. Give it a stir and once the onion is transparent add in turmeric powder.
2. Add in the roughly cubed potatoes and mix well. Add in coconut vinegar and again mix well. Add in water, cover the cooker and cook for about 3 whistle and switch off and allow the pressure to release by itself.
3. Open cooker and gently mash a few poato pieces and serve it with poori (recipe on my youtube channel).

NOTES

• You can use any oil, but to get the authentic Kerala taste coconut oil is a must.
• Coconut vinegar is optional, but it gives a unique flavor and taste to the poori masala.

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