Mom's Poori Masala | Potato Masala for Deep Fried Indian Flatbread

This Poori masala recipe is a South Indian style potato masala made with potatoes and or other veggies like carrots and green peas in turmeric rich and flavorful gravy.  It is served with hot, puffed Pooris or Luchis for breakfast or evening tiffin. 
Potato Masala for Deep Fried Indian Flatbread

In my world, some very interesting things happened this week - Alhamdulillah!
  • The terrace door key is now always on it and we take Ragee and tea out there early mornings
  • Made Nutella cheesecake parfait to use up Nutella - which seems good news that we are serious (a little) on weight goals
  • I was so thrilled when two of my readers made the Cherupyre curry and shared how much their family loved it. It really made my day! 
  • I also made a small batch of Bezar spice mix to make Dejaj Salona- which btw, reminds me to mention that - a business website is using my Salona image for their recipe and they don't have the courtesy to even respond to my concern. :-(  
  • I swallowed pride and entered a plus size clothing store and shopped! Actually, makes me feel better as I fall into their Slim category! LOL. 
  • We went shopping exclusively for Ragee - food and litter! She is loving both! 
  • And the best thing that happened this week is I found mastic tears! :-D Alhamdulillah!
Today I am sharing the masala recipe that is served with Poori, assuming you all know how to make Poori. This was one of the earliest recipes that I got from my mom right after I came to Yanbu. Making Poori is a bonding activity - while I work the dough, F works on frying them. I like to keep the pooris puffed even while serving, so they go into this large colander right after frying. The Potato Masala is made in a jiffy because it gets cooked in a Pressure cooker. No boiling and peeling of potatoes - no hard work at all!

Mom's Poori Masala | Potato Masala for Deep Fried Indian Flatbread

Mom's Poori Masala

Potato Masala for Deep Fried Indian Flatbread


  • 1 tablespoon sunflower oil
  • 3/4  teaspoon mustard seeds
  • 1 sprig of curry leaves
  • 2 medium onions, sliced finely
  • 2 to 3 green chillies, chopped very finely
  • 1/2 inch ginger, chopped very finely
  • 1 medium tomato, chopped roughly
  • 4 to 5 small sized potatoes, cut into cubes
  • 1 to 2 carrots, chopped into half-inch pieces or roundels of 1/4 inch thick
  • 1/3 cup frozen green peas, thawed
  • 1/2 to 3/4 teaspoon turmeric powder
  • 1/2 cup water (add more to adjust desired consistency)
  • Salt to taste


  1. Heat oil in a pressure cooker on medium to low flame.
  2. Add mustard seeds and let them splutter and then add the curry leaves.
  3. Add the chopped onions, green chillies and saute until onions turn translucent. 
  4. Next, add the ginger and saute until the raw smell fades away.
  5. Tip in the chopped tomato and saute until they break down. 
  6. Fold in the chopped potatoes, carrots, salt, and turmeric powder.
  7. Add water and mix again.
  8. Close and pressure cook on a medium to high flame for 1 long whistle and then switch off before the second one. Let the pressure cool on its own.
  9. Open and add the green peas and boil for 5 minutes.
  10. Serve warm with fresh pooris, luchis or any Indian flatbreads
Note: You can cook in a pot instead of a pressure cooker but it would take a longer time and you just need to check until the potatoes are done.

Mom's Poori Masala | Potato Masala for Deep Fried Indian Flatbread

Do let me know in the comments if you want me to include the recipe and method of making pooris.

Have a great weekend! :-D


I would love to know if you tried this recipe. You may leave a comment below or follow me on Instagram and mention @butfirstchaai or tag #butfirstchaiblog so that I can see your creations! Thank you!