8 April 2020

Restaurant Style Poori Masaal

Poori Masala or Poori-Masaal as it's called is a popular tiffin item served in most South Indian restaurants, especially Tamil Nadu. There are no complex spices or a gravy as such. But the combination is divine and one of the most sought after dishes on the menu. Here's how my mom makes it.


5-6 potatoes, medium
2 Onions, medium, sliced
2 Green chilies, medium, chopped
1 tsp Mustard seeds
Curry leaves
1 tbsp ginger, finely chopped
1 tbsp Chana dal
1 tbsp Gramflour (Besan)
Salt to taste
2 tbsps oil

1. Boil, peel and roughly chop the potatoes or hand-crush them.
2. Heat oil in a wok on medium heat. Add mustard seeds and let splutter.
3. Add chana dal, green chilies, ginger and curry leaves. Fry for a min.
4. Add the onions and cook till translucent. No need to brown them.
5. Now add the potatoes and salt and stir well. Cover cook on low for 2-3 mins.
6. Meanwhile mix gram flour in enough water to make a really thin kadhi type mixture. Need not be pasty.
7. Add this to the potatoes and stir on low heat till the gravy starts to thicken.
When it does, remove from flame and serve hot with Pooris.