South Indian
Poori Masala (Puri with Yellow Potato Masala)
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Poori Masala (Puri with Yellow Potato Masala) is South Indian home cooking, eaten at breakfast and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Boil the potatoes until soft, then peel them and crumble them roughly.
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Heat the 2 tbsp oil in a pan and add the mustard seeds. When they pop, add the urad dal and chana dal and fry until golden, then the curry leaves, ginger and slit green chilies, then the thinly sliced onions, and cook 5 minutes until soft.
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Add the turmeric, 3/4 tsp of the salt and 1.5 cups water and bring it to a boil. Add the potatoes and simmer 5 minutes. Whisk the besan into 3 tbsp water, stir it in and cook 2 minutes until the masala thickens to a loose, glossy curry. It sets further as it stands, so keep it softer than you think.
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Knead the atta with the rest of the salt and about 3/4 cup water into a stiff dough and rest it 10 minutes, then roll it into 16 small rounds, using a drop of oil on the board instead of flour.
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Fry the pooris one at a time in hot oil, pressing each gently with a slotted spoon until it puffs, and turn it once, about 40 seconds in all.
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Bring the pooris to the table puffed and hot with the masala, finished with cilantro. In Mumbai the same plate is called puri bhaji.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Poori Masala (Puri with Yellow Potato Masala), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Poori Masala (Puri with Yellow Potato Masala) carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 520 kcal
- Protein
- 11 g
- Carbs
- 68 g
- Fat
- 24 g
- Fiber
- 10 g
- Sugar
- 4 g
- Sodium
- 590 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Poori Masala (Puri with Yellow Potato Masala) takes about 50 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.