Poori Masala

The iconic pairing of fluffy pooris and creamy potato masala has graced South Indian tiffin tables for generations. Made with shallots, green chilies, and turmeric, and cooked in groundnut oil, the masala is aromatic and soothing.

Prep Time

15 Minutes

Cook Time

20 Minutes

Serving

3 to 4 People

Manila Groundnut oil Pouch

Unrefined, Rich Aroma & Flavour of Real A1 Grade Groundnuts

Velvety potatoes kissed by groundnut oil — your pooris deserve nothing less!

Ingredients

Potatoes – 3 (boiled and mashed)

Onion – 2 (thinly sliced)

Green chilies – 2 (slit)

Ginger – 1 tsp (grated)

Turmeric – 1/4 tsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – few

Hing – pinch

Salt – to taste

Water – 1 cup

Manila Groundnut Oil – 2 tbsp

Instructions

Heat groundnut oil, temper mustard, urad dal, curry leaves, and hing.

Add onions, green chilies, ginger. Sauté till soft.

Add turmeric, salt, mashed potatoes. Mix well.

Add water, simmer until creamy.

Serve with hot pooris.