Ingredients to make poori masala 4 large potatoes ( or aloo cubed or 5 to 6 medium) 1 cup water (to cook potatoes) 1 large onion sliced (or 1 cup sliced) 1 large tomato (½ to ¾ cup, deseeded & chopped) ½ tsp ginger chopped (optional) 2 tbsps oil ¾ tbsp chana dal (or bengal gram) ¾ tbsp urad dal (or skinned black gram) 1 sprig curry leaves
Dosa aloo is more of a thicker consistency than this poori masala, which has a more gravy like consistency. The conventional method to make this dish starts by boiling the potatoes until soft. A basic tempering is made with mustard seeds, cumin seeds, curry leaves, green chilies and ginger.
One of the most eaten Breakfast across India is Poori with potato curry. Each region has their own style of making this curry with potatoes. Puri bhaji, poori curry and poori masala are some of the dishes. The recipe shared here is a South Indian style dish made in most homes and tiffin centers.
heat oil in a kadai or pan till its medium hot. slid the rolled poori and deep fry in hot oil. with help of a slotted spoon, gently nudge and press so that the masala pooris puff up. when the oil stops sizzling, turn over and fry the other side of the masala pooris.