Poori Masala Recipe – Authentic Indian Gravy with Fluffy Pooris

Last Updated on 2 months by Neha Deshmukh

Poori Masala Recipe – Authentic Indian Gravy with Fluffy Pooris

Hey everyone! If you’ve ever craved that comforting, slightly spicy, and utterly delicious combination of fluffy pooris swimming in a flavorful gravy, you’re in the right place. This Poori Masala recipe is a family favorite, and I’m so excited to share it with you. I first made this for a Diwali gathering, and it was a huge hit – everyone kept asking for seconds (and the recipe!). Let’s get cooking!

Why You’ll Love This Recipe

This Poori Masala isn’t just a meal; it’s an experience. The contrast between the light, airy pooris and the rich, tangy masala is simply divine. It’s perfect for a weekend brunch, a festive celebration, or just when you’re craving a little bit of Indian comfort food. Plus, it’s surprisingly achievable, even if you’re new to Indian cooking.

Ingredients

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

• 1 ½ cups Maida (all-purpose flour) – about 192g
• ¼ teaspoon Baking soda – about 1g
• ½ teaspoon Salt – about 3g
• 1 teaspoon Vegetable oil – about 5ml
• Water for the dough
• Vegetable Oil for deep frying
• 2 Onions, sliced
• 5 Cloves Garlic
• 3 Tomatoes, sliced
• 1 teaspoon Cumin seeds – about 5g
• 2 sprig Curry leaves
• 1 teaspoon Garam masala – about 5g
• 1 teaspoon Chilli powder – about 5g
• ½ Onions, sliced
• 3 sprigs Mint leaves, chopped
• 3 stalks Coriander leaves, chopped
• 2 Green chillies, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida: Types and Best Uses

Maida is the key to those wonderfully puffy pooris. It’s a finely milled all-purpose flour. You can find it at most Indian grocery stores, or online. Using the right flour really impacts the texture.

Baking Soda: Ensuring Fluffiness

Don’t skip the baking soda! It’s what gives the pooris their light and airy texture. Make sure your baking soda is fresh for the best results.

Spice Blend: The Heart of the Masala – Exploring Garam Masala & Chilli Powder Variations

Garam masala is a warm, fragrant spice blend. You can find pre-made blends, or make your own! Chilli powder can vary in heat, so adjust to your preference. Kashmiri chilli powder gives a beautiful color with mild heat.

Regional Variations in Curry Leaf Usage

Curry leaves add a unique aroma and flavor. In some regions, they’re used more generously than others. Feel free to add more if you love that distinct flavor!

Oil Choice: Selecting the Right Oil for Frying & Tempering

For deep frying, a neutral oil like vegetable or canola oil works well. For tempering (the initial spice bloom), a slightly more flavorful oil like mustard oil (if you like the pungent taste) or regular vegetable oil is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida, salt, and baking soda. Slowly add water, a little at a time, and mix until a stiff dough forms. Knead for 3-4 minutes until smooth. Apply a teaspoon of oil, cover, and let it rest for at least 1-2 hours. This resting time is crucial for the gluten to relax, resulting in softer pooris.
2. Prepare the Masala Paste: While the dough rests, let’s make the masala. Sauté the onions and garlic until softened and lightly golden. Add the sliced tomatoes and cook until they become mushy and broken down. Let it cool slightly, then grind it into a smooth paste with a little water.
3. Temper the Spices: Heat some oil in a pan. Add the cumin seeds and let them splutter. Add the ground masala paste, chilli powder, garam masala, and curry leaves. Sauté for a few minutes until the oil starts to separate. Add salt and about 1-2 cups of water. Bring to a boil.
4. Fry the Pooris: Divide the dough into small, equal-sized balls. Roll each ball into a thick circle (about 4-5 inches in diameter). Heat oil for deep frying. Gently slide the poori into the hot oil and fry until golden brown and puffed up. Drain on paper towels. Once cooled, tear the pooris into bite-sized pieces.
5. Combine & Simmer: Add the torn pooris to the simmering masala gravy. Turn off the heat. Garnish generously with sliced onions, chopped mint, coriander, and green chillies. Cover and let it rest for at least an hour before serving. This resting period allows the flavors to meld beautifully.

Expert Tips

Here are a few secrets to success!

Achieving the Perfect Poori Puff

The key to puffy pooris is the dough consistency and the hot oil. The dough should be stiff, and the oil should be hot enough to create steam inside the poori.

Mastering the Masala Paste Consistency

A smooth masala paste is essential for a rich, flavorful gravy. Don’t be afraid to add a little more water while grinding to achieve the right consistency.

Tempering Techniques for Maximum Flavor

Don’t rush the tempering process! Allowing the spices to bloom in hot oil releases their full aroma and flavor.

Preventing Pooris from Becoming Soggy

Fry the pooris in batches to maintain the oil temperature. Drain them on paper towels immediately after frying. Don’t add them to the gravy until just before serving.

Resting Time: Why It’s Crucial for Flavor Development

Seriously, don’t skip the resting time! It allows the pooris to absorb the flavors of the masala, creating a truly harmonious dish.

Variations

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

Vegan Poori Masala

Simply ensure your garam masala doesn’t contain any animal-derived ingredients.

Gluten-Free Poori Masala (Alternative Flour Options)

Experiment with gluten-free flour blends, or try using besan (gram flour) for a slightly different flavor and texture.

Spice Level Adjustment – Mild, Medium, Hot

Adjust the amount of chilli powder to your liking. For a milder flavor, use Kashmiri chilli powder. For extra heat, add a pinch of cayenne pepper.

Festival Adaptations (Navratri, Diwali)

This dish is perfect for festive occasions! You can add other vegetables like potatoes or peas to the masala for a heartier meal.

Dry Poori Masala Version

For a drier version, reduce the amount of water in the masala and cook until it thickens.

Serving Suggestions

Serve hot with a side of raita (yogurt dip) or a simple salad. It’s also delicious with a glass of lassi (yogurt drink).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. The pooris will lose some of their crispness, but the flavor will still be amazing!

FAQs

Let’s answer some common questions:

What is the secret to making soft Pooris?

The secret is a stiff dough and a good resting time! This allows the gluten to relax, resulting in softer pooris.

Can I make the masala paste ahead of time?

Absolutely! You can make the masala paste a day or two in advance and store it in the refrigerator.

What can I substitute for Maida?

You can try using a gluten-free flour blend or besan (gram flour), but the texture will be different.

How do I prevent the Pooris from absorbing too much oil?

Fry them in hot oil and drain them on paper towels immediately after frying.

Can this dish be made with whole wheat flour Pooris?

Yes, you can! Whole wheat pooris will be slightly denser, but still delicious.

Is it possible to recreate this recipe using an air fryer?

While traditionally deep-fried, you could attempt to air fry the pooris, but they won’t get the same puff. It’s best to stick to deep frying for authentic results.

Enjoy making this Poori Masala! I hope it brings as much joy to your table as it does to mine. Happy cooking!