Puri Masala with Soft and Fluffy Puris

Golden, puffed pooris torn open and overflowing with aromatic potato masala curry. This flavourful Indian street food favorite delivers the ultimate interplay of textures with crisp yet fluffy pooris acting as edible spoons to soak up rich, stew-based curries brimming with tender potatoes, warm spices, and fresh curry leaves. Make this comforting South Indian recipe at home for a taste of authentic puri masala bursting with nostalgia and spice.

My first bite of puri(poori) masala is permanently etched into my memory. As a child visiting family in Chennai, I watched with wide eyes as my grandmother tore open a puffed poori releasing curls of steam. She ladled a rich, fragrant curry brimming with potatoes and spices into its centre and motioned for me to take a bite. I’ll never forget the explosion of flavours and textures – the tender potato stew curry, punctuated by pops of cumin and coriander, all wrapped up in the crisp yet fluffy contrast of the fried bread(puri). I was hooked instantly, devouring poori after poori soaked liberally in masala until my belly could take no more. And so my enduring obsession with South India’s irresistible street food was born!

Years later, I’ve cracked the code to recreating puri masala perfection in my own kitchen. From the secrets behind getting pooris to puff tall like clouds to tips for building deep, complex flavour into the curry, I’m pulling back the curtain. Join me on this journey through spice and nostalgia to bring the irresistible street cart experience of Chennai to your table!

Crafting the Foundation – Quality Ingredients Matter

Authentic puri masala begins with simple, yet exceptional ingredients. Use the best quality whole spices, potatoes, freshest curry leaves and top-grade wheat flour for best results.

For the poori (puri) dough:

• 400 gm atta (whole wheat flour)🌾
• 1 tbsp sugar
• ½ tbsp salt 🧂
• 1 tbsp rava or sooji (this imparts crispness to the puris)
• 2 tbsp oil + more for frying
• ½ to 3/4 cup warm water

For the spicy potato masala:

• 4 potatoes 🥔
• ½ tbsp mustard
• ½ tbps cumin seeds
• 5 tbsp cooking oil
• 1 tbsp chana dal (split chickpeas)
• 1 tbsp grated ginger 🫚
• 5 green chillies 🌶️
• 140 gm (1 handful) peas 🫛, fresh or frozen
• ½ kg red onion🧅, thinly sliced
• 1 big carrot 🥕~ 150 gms
• 1 tbsp cashews
• 4 tbsp besan flour
• 1½ tbsp sugar
• 1½ cup or as desired water💦
• ½ tbsp turmeric powder
• 3 sprigs curry leaves 🍃
• Chopped cilantro for garnish

With quality fundamentals, we build depth of flavor. On to the fun part – let’s start cooking!

Step-by-Step Method for Puris

Follow my meticulously tested steps for flawless, puffy pooris and a delectable potato masala curry.

Kneading the Dough

Place the flour, salt, sugar, rava, oil/ghee and warm water into a large mixing bowl. Using clean hands or a spoon, begin incorporating the ingredients together. As they start coming together, transfer the shaggy dough to a clean surface and knead for about 5 minutes until smooth and elastic. Form into a tight ball, coat with oil, and allow to rest for 15 – 30 mins.

Rolling and Frying the Pooris

Pinch a lime-sized piece of dough and roll out into a 3-4 inch circle using a rolling pin. Ensure it is evenly thin. Deep fry in hot oil for 1-2 minutes per side until puffed and golden brown. Drain fried pooris onto paper towels if needed. I have some tips below to reduce the oil in fried puris so make sure you check that out.

Boil the Potatoes

Take 4 potatoes and cut them in half. Add some salt to potatoes in a pressure cooker along with water and cook for 1 whistle. Allow the pressure to release naturally. I’d prefer to retain the skin on the potatoes because it’s nutritious and adds a lovely flavour character to the cooked potatoes.

Follow Step-By-Step Video Instructions – Fluffy Puris

Blooming the Spices and Making the Curry

• Heat 5 tbsp oil in a skillet over medium heat. Fry the ½ tbsp mustard seeds for 10 seconds until they splutter. Reduce the flame to low and add in ½ tbsp cumin and 1 tbsp chana dal and fry until fragrant.
• Add in 1 tbsp ginger, 5 roughly chopped green chillies and saute well
• Add in ½ kg thinly sliced onions and cook for 2 minutes until translucent. The onions should only turn transparent and not brown. Add salt now and be be mindful of the fact that we cooked the potatoes with a bit of salt in them. Adjust your salt accordingly.
• Now add 140 gms (1 handful) green peas (fresh or frozen) followed by 150 gms thinly chopped carrots. You can take a big sized carrot for this.
• Add 1 tbsp cashews, 1 cup water, and ½ tbsp turmeric powder before mixing them well. Close the lid and cook for 7 – 10 mins
• Remove the cover and thoroughly combine the curry. After mashing the boiled potatoes with your hands, add them to the saucepan. Add 3 sprigs of curry leaves to the pan.
• Pour ½ cup water and combine well. Adjust the flame to high.
• Add 4 tbsp of besan flour to a cup and mix some water and combine. Ensure that there are no lumps. Pour this into the curry and mix thoroughly.
• Now add 1 ½ tbsp sugar. Check the seasoning and add salt if needed. Remember that this masala should have a hint of sweetness.
• Close the lid and cook for 2 mins.
• Our delicious puri masala is ready to be served. Tear open fresh puris and fill with potato masala. Garnish and serve immediately!

Follow Step-By-Step Video Instructions – Puri Masala

Pro Tips

Puri Masala

• Remember to add less salt in Potato curry. The masala should taste slightly sweet.
• Adding turmeric towards the end retains the rich yellow color of turmeric in the curry. This is what restaurants do. Do not add it in the beginning.
• Cut veges thinly so that they cook fast
• Potatoes should be chunky. Don’t mushy them

Puri

• Warm the oil to between 350-375°F for perfectly puffed pooris. Cool oil prevents the steam inside from expanding the dough.

Why So Addictive? Unpacking This Dish’s Allure

From Chennai to Kerala, Bengaluru to Hyderabad, the unrelenting popularity of puri masala knows no boundaries. What makes this street food so incredibly addictive?

Textural Variety – Every bite offers a diverse play of textures between the crisp poori shell and its soft, absorbent interior against the thick, stew-like curry.

Complex Flavours – An intricate blend of spices and herbs brings pops of cumin, warmth of chili and herbaceous finish of curry leaves in perfect balance.

Heavy Nostalgia – Steam wafting off piping hot puri masala instantly conjures memories of beloved street carts and comforting, familiar flavours.

One bite and you’ll see why puri masala enraptures all who taste it. The aromas pull you in while flavours, textures and nostalgia have you hooked! No willpower stands a chance…

Recipe Card – Puri and Puri Masala

Storage Suggestions

When dealing with delicious leftovers like poori masala, proper storage is key to preserving texture and flavour as long as possible. Here are my top tried-and-true suggestions:

Pooris:

• Allow cooked pooris to completely cool after frying, then store in an airtight container at room temperature up to 2 days. Enjoy leftover pooris by crisping them up in a hot oven for few minutes before serving.

Masala Curry:

• Let curry cool fully before transferring to an airtight glass or plastic container and refrigerating. Steel can react with spices.
• Consume refrigerated curry within 3-5 days for the best quality and taste.

Now that I’ve unlocked all my hard-won secrets from years enjoying puri masala in South India and beyond, it’s your turn. Use my tips to achieve poori puffing perfection and richly complex potato curry. Just beware – make too much and you might find yourself puri masala obsessed just like me!

Let me know how your homemade attempt turns out. And please, save some pooris for me!

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