Potato masala and poori is a well known combination generally served in restaurants. Ordered mainly in all vegetarian restaurants for breakfast or dinner. The potato masala preparation is almost the same which we prepare for masala dosa. This one is bit watery like a curry consistency (dipping curry)and in the masala dosa filling the potato masala is a thicker one.

This dish is a simple but tasty preparation liked by all without any age difference. Easy to make preparation with very limitted ingredients which are available in your pantry. Will share how to make puffy pooris in my next post.


Potatoes-3 large
Onion, chopped- 1 large or 2 small
Green chillies, chopped-2-3
Ginger, finely chopped- 1/2 inch
Garlic, finely chopped- 3 cloves
Turmeric powder- 1/2 teaspoon
Salt- to taste

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal- 1/4 teaspoon
Curry leaves- 1 strand

  • Pressure cook the potatoes till soft for about 3- 4 whistles. Peel and roughly mash them.
  • Heat oil in a pan; add the mustard seeds and urad dhal.
  • Once the mustard seeds splutters add the curry leaves and fry for a second.
  • Now add the chopped onion and green chillies; cook for fifteen seconds.
  • Add the finely chopped ginger and garlic; saute for fifteen seconds.
  • Now add the mashed potato and(if you wish you could add grated Carrot or Green peas if you like for more colour and nutrition) turmeric powder; also add salt and about 2 cups of water.
  • Allow the mixture to boil well and cook till the veggies starts to become mushy.
  • Cook according to your palatte. Because some likes to have pieces of potatoes in the masala some like it like in mashed consistency; switch off the gas.
  • The potato masala poori should not be thick like the filling in masala dosa. It is slightly thin and dipping consistency when compared to the same filling which is kept inside the masala dosa.
  • Serve hot with Puffy Pooris.