Authentic Potato Masala Poori Recipe – Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Authentic Potato Masala Poori Recipe – Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, the aroma of freshly fried pooris and spicy potato masala is unforgettable. This recipe brings those vibrant flavors straight to your kitchen. I remember the first time I tried to make these – it took a few tries to get the puff just right, but trust me, the reward is SO worth it! Let’s dive in and make some magic.

Why You’ll Love This Recipe

This Potato Masala Poori recipe is a classic for a reason. It’s a delightful combination of fluffy, golden-brown pooris and a flavorful, spiced potato filling. It’s relatively quick to make, perfect for a weekend brunch or a satisfying weeknight meal. Plus, it’s a guaranteed crowd-pleaser! Who doesn’t love a good poori?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 cups Wheat flour (atta)
• 1 tsp Salt
• 0.5 cup Warm water (approx. 120ml)
• Oil for deep frying
• 3 Potatoes (boiled, peeled, cubed) – about 500g
• 1 small Onion (chopped)
• 3 Green chillies (slit)
• 0.5 tsp Grated ginger
• 1 tsp Jeera (cumin seeds)
• 1 pinch Turmeric
• 0.5 tsp Mustard seeds
• 0.5 tsp Urad dal/Channa dal
• 10 Curry leaves
• 2 tsp Oil

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe.

• Atta (Whole Wheat Flour): This is the heart of the poori. Using a good quality atta is crucial for that perfect texture and puff. It’s different from all-purpose flour – it has a coarser texture and a nutty flavor.
• Dal (Lentils): Traditionally, a mix of urad dal (black gram) and channa dal (split chickpeas) are used. But honestly, you can use either one if you don’t have both! My grandmother always used just channa dal and it tasted amazing.
• Jeera & Turmeric: These spices aren’t just about flavor. Jeera aids digestion, and turmeric is a powerhouse of antioxidants. Plus, they give the masala that beautiful golden color.
• Potatoes: Starchy potatoes like Yukon Gold or Russet work best for the masala. They mash well and give a lovely texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the dough: In a large bowl, mix the wheat flour and salt. Gradually add warm water, kneading to form a firm, smooth dough. If you have time, let it rest for about an hour – this makes the pooris even softer.
2. Make the potato masala: Heat 2 tsp oil in a pan. Add the mustard seeds and dal. Once they start to splutter (be careful!), add the green chillies and chopped onions. Sauté until the onions turn translucent.
3. Add the jeera, grated ginger, and a pinch of turmeric. Fry for just 10-15 seconds – you want to release the flavors without burning the spices.
4. Now, add the boiled and cubed potatoes. Gently mash a few pieces to help thicken the masala. Season with salt and cook for 2-3 minutes, stirring occasionally. Set aside.
5. Roll the pooris: Divide the dough into 12-15 equal balls. Roll each ball into a 4-inch (approx. 10cm) circle, making sure the thickness is even. This is key for puffing up!
6. Fry the pooris: Heat oil for deep frying over medium-high heat. Carefully slide a rolled poori into the hot oil. Gently press down with a slotted spoon to help it puff up. Fry until golden brown on both sides.
7. Drain & Serve: Remove the fried poori and drain on paper towels to remove excess oil. Repeat with the remaining dough. Serve immediately with the warm potato masala.

Expert Tips

• Oil Temperature: The oil needs to be hot enough, but not smoking. If it’s not hot enough, the pooris will be oily.
• Rolling Technique: Even thickness is everything. Practice makes perfect!
• Puffing Up: Gently pressing the poori with a slotted spoon helps it puff up. Don’t overcrowd the pan.
• Resting the Dough: Seriously, don’t skip the resting time if you can help it. It makes a huge difference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Traditionally, some recipes use ghee for frying. Simply substitute with vegetable oil for a vegan version.
• Gluten-Free Adaptation: This one’s a bit trickier! You can experiment with gluten-free flour blends, but the texture will be different. A mix of rice flour, potato starch, and tapioca starch might work.
• Spice Level: Adjust the number of green chillies to your liking. My friend loves it super spicy, so she adds an extra chilli or two!
• Festival Adaptations: Pooris are often served during festivals like Holi and Diwali. You can add a touch of saffron to the dough for a festive touch.

Serving Suggestions

Poori and masala are fantastic on their own, but here are a few ideas to complete the meal:

• A side of yogurt (raita) to cool things down.
• A simple onion salad.
• A cup of chai (Indian tea) – the perfect pairing!

Storage Instructions

Leftover pooris are best enjoyed fresh, but you can store them in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them briefly in a pan or oven. The potato masala can be stored in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying pooris? Vegetable oil, sunflower oil, or canola oil are all good choices.
• How do I get pooris to puff up perfectly? Make sure the dough is firm, the oil is hot enough, and you gently press down with a slotted spoon.
• Can I make the potato masala ahead of time? Absolutely! It actually tastes even better after the flavors have had a chance to meld.
• What is the best way to store leftover pooris? In an airtight container at room temperature for a day.
• Can I use a different type of potato for the masala? Yes, but starchy potatoes like Yukon Gold or Russet work best.

Enjoy making this classic Indian street food! I hope this recipe brings a little bit of India to your kitchen. Happy cooking!