Poori Masala | How to make Potato Masala for Poori ~ Tamil Nadu Hotel Style

Sharing is caring!

For the second day of making Gravies with Potato, I have another famous Potato Masala that’s specially made with Pooris. So much so that it is called Poori Masala in many hotels. This is also one of the famous Combo Breakfast you can order in Tamil Nadu. 
I already have a version of Potato Masala which is different from today’s version. When I was thinking about representing a potato gravy from each state, I suddenly remembered that Amma used to make it and we also get it in the hotels. As I had said Amma always used to have this included in our regular menu, which ensured our weekly quota of potato gets exhausted and she never used to make Potato Roast.

However, when I started packing lunches for my kids, I realised Potato Roast is their favourite. And the fact that they do not like the Potato Masala be it with Pooris or with Dosas, so I end up making it very simple for Hubby Dear.
This week’s theme gave me a chance to remember my childhood food and I made it again. I haven’t made it in a long time. It is called as Poori kizhangu masala in Tamil. Most times in down south it is called just as Poori Kizhangu. 
In fact, the simpler version of Potato Masala was one of my first posts meant for Bachelors! That also reminds me that I am in my anniversary month! You can all join me in the celebrations soon with the Kids Delight Anniversary party!.
Meanwhile, come join in a traditional Tamil Nadu Style Poori Masala!

Poori Masala

Ingredients Needed:
Boiled Potatoes – 3 to 4 medium
Oil – 2 tbsp
Mustard Seeds, Urad Dal, Channa Dal – 1 tsp
Curry leaves handful
Cashew nuts – 5 to 6 whole
Green Chillies – 4 long
Onions juliennes – 2 medium
Carrot, diced fine – 3 tbsp
Tomato diced fine – 3 tbsp
Turmeric powder a pinch
Salt to taste
Gram flour / Besan – 2 tbsp mixed with 1/2 cup water
Water – 1 cup
How to make the Poori Masala
MW Potatoes for 5 to 6 mins. Soak and peel the skin. Keep it aside.
Heat a nonstick pan with oil. Temper with mustard seeds, urad dal, channa dal, cashews, curry leaves. Saute well.
Next add chopped green chillies, onion julienne, saute till the onion changes colour. Add the diced carrots.
Now add turmeric powder, salt. Add the mashed potatoes, chopped tomatoes and combine everything on high flame.
Mix the gram flour with water and make a paste.
Now simmer and add the besan paste, add more water as required and bring to boil. Cook on high for 5 mins. Simmer for 5 mins. Your gravy is done.
Garnish with coriander leaves.
Serve with hot poori.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Poori Masala | How to make Potato Masala for Poori ~ Tamil Nadu Hotel Style

Course Main Dish – Gravies
Cuisine Tamil Nadu
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

You may also like


  1. Some things, be they humans or edibles, are made for each other and nothing else would go together. Poori kizhangu is one such delectable pair.Simple though to make,it is the most satisfying snack for breakfast or brunch!

  2. Even my mom use to make this but don't remember what we called it. My in-laws call it pitla, or at least the preparation looks lot similar. Poori masala is always a winning combo.

  3. Love the combo. I guess every state has a combo similar. I love the use of besan and carrots. BTW as I read I realised Tha I never seem to have whole cashew nuts at home. If they are whole then they are salted or masalawala. 😀

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.