Potato masala for poori or puri

“Potato masala” is the Indian name for a potato curry. It is a very traditional dish originating from the Indian subcontinent. It is very easy to make and is usually served as a side dish for “pooris” or “puri” (a deep-fried snack). The name “potato masala” is an anglicised version of the Sanskrit word “masala”, meaning “spice mixture”. It is usually made by roasting potatoes in the oven, then grinding the flesh and adding spices and other ingredients to make a curry.

If you are like me, and a huge fan of daliya or puri, then there is only one way I would like to end this post. Potato masala for poori or puri! What are potato masala for poori or puri? It is a mixture of boiled potatoes, some spices like coriander, green chillies and some salt. And yes, the same goes for pooris.

Potato masala for poori or puri is a traditional Indian dish which is made up of potatoes, peas, spices and more. This dish is prepared with the use of puris or poori. It is an easy and delicious dish made with potatoes. It is also called Bhel Puri in some regions of India. Pooris or puris are made out of wheat flour and are stuffed with delicious ingredients like vegetables, potatoes, corn, etc. It is an excellent dish to serve on special occasions.

In south India, puri with aloo masala curry is a popular morning dish. The aloo masala is the same as for dosa, however the aloo masala for puri is more like a curry/gravy, while the aloo masala for dosa is thick and dry since it needs to be packed within the dosa. I’ve been eating this puri-aloo combo since I was a kid, and it’s particularly good whether we’re at home or on vacation. Everyone in my family, whether they live in Chennai or Andhra Pradesh, makes this aloo masala dish, although the flavor and technique vary somewhat. My Chennai-based friend Sathya prepares this curry as well, but she adds roasted chana/dalia/putane in powder form (about 2 to 3 tablespoons) at the end to thicken the stew and give flavor and tatse. Some people also add peas and diced carrots, but it’s all up to you. Dosa masala with aloo I’ve previously given you this recipe, but I’m going to show you how to make it in a curry/gravy version since the ingredients and technique are the same.


  • 3 to 4 boiled potatoes (medium)
  • 4 tbsp oil
  • 3/4 teaspoon mustard seeds
  • 1/4 teaspoon methi seeds (optional)
  • 1/2 teaspoon cumin seeds (optional)
  • 1 tablespoon chana dal
  • -15 curry leaves
  • 3 dried chilies
  • 2 onions (chopped) (medium)
  • 5 green chillies (chopped)
  • 1 teaspoon turmeric powder
  • 1/4 teaspoon chili powder (optional)
  • 3 cups of water
  • season with salt to taste
  • a few or 2 tbsp coriander leaves


  • The onions may be chopped or sliced and set aside.
  • Remove the potatoes from the heat and set them aside to cool.
  • Roughly smash the potatoes and set them aside.
  • Preheat the vessel, then add the oil, mustard seeds, cumin seeds, chana dal, dry chilies, and curry leaves. When the oil is hot, add the mustard seeds, cumin seeds, chana dal, dry chilies, and curry leaves.
  • After a few seconds, add the onion and green chilies and cook until golden brown and translucent.
  • Now add the turmeric powder and roast for a few seconds before adding the water and cooking for 8 to 10 minutes with the lid closed before simmering for 5 minutes.
  • Cook until all of the ingredients have been thoroughly cooked in the liquid.
  • And there should be enough liquid to combine the potato and make a gravy/curry-like consistency.
  • When the liquid combination is thoroughly cooked, there is a pleasant fragrance when you lift the cover, and the liquid has been decreased, but there is still enough water for the potatoes to mix.
  • Mix the mashed potatoes with the salt and boil for 10 minutes, then simmer for 10 minutes, until the liquid has been absorbed and the potatoes are thoroughly mixed in the curry/gravy. Turn it off and let it alone for 5 minutes.
  • If the curry gets too thick, add water as needed and simmer for a few minutes more.
  • Finally, add the coriander leaves and mix everything together.
  • Serve with rice, puri, chapathi, or masala dosa.


  • The purpose of boiling water with other ingredients is to impart flavor to the liquid, similar to how we boil vegetables for stock, so that the curry/gravy tastes nice.
  • You may add 1/2 teaspoon of chopped ginger and sliced or split chilies instead of chopping them.
  • When I add the potatoes, I occasionally throw in a third cup of peas.
  • It’s entirely up to you if you want to add only the potato or carrots (1) and peas as well.
  • If the amount of liquid in the potato mixture is insufficient, you may add more and boil it to your desired consistency.


The next time you make a poori or puri in a restaurant, try topping it up with some potato masala instead of the regular poori masala. You will not only get a different taste, but also a different texture from the regular poori masala.. Read more about chettinad poori masala and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.