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Kerala · Breakfast

Poori Masala Kerala Style

Traditional 64. Poori Masala Kerala Style recipe

🧺 Ingredients

• 250g whole wheat flour (atta)
• 1/2 tsp salt
• 1 tsp coconut oil (for dough)
• Water to knead (about 100-120ml)
• Coconut oil or vegetable oil for deep frying (500ml)
• 4 medium potatoes (about 500g), boiled and roughly mashed
• 2 medium onions, thinly sliced
• 2 green chillies, chopped
• 1 tsp ginger, finely chopped
• 1/4 tsp turmeric powder
• 1/2 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 10 fresh curry leaves
• 2 tbsp coconut oil
• 1/2 tsp salt (adjust to taste)
• 2 tbsp fresh coriander leaves, chopped
• Juice of 1/2 lemon

👩‍🍳 How to make Poori Masala Kerala Style

1. Make poori dough (10 mins): Combine wheat flour and salt. Rub in 1 tsp coconut oil. Add water a little at a time and knead into a firm, smooth dough — firmer than chapati dough, about 8-10 mins. The dough should not stick to hands. Cover with a damp cloth and rest 15 mins.
2. Make Kerala potato masala (15 mins, medium heat): Heat coconut oil in a wide pan. Add mustard seeds — let them pop fully. Add urad dal; fry 30 seconds until golden. Add curry leaves, green chillies, and ginger; fry 1 min until fragrant. Add sliced onions; cook 6-7 mins until soft and translucent (not browned — Kerala masala stays pale). Add turmeric, stir for 30 seconds. Add boiled potato, mix well and mash lightly to combine. Add salt and 60ml water, mix and cook 3-4 mins until well combined. Finish with lemon juice and coriander.
3. Roll pooris (8 mins): Divide dough into 12 equal balls. Roll each into a 10-12cm circle, about 2-3mm thick — thin enough to puff but not tear.
4. Fry pooris (10 mins, high heat): Heat coconut oil in a deep kadai until a small piece of dough sizzles and rises within 2 seconds (about 180°C). Slide in one poori at a time. Immediately press gently with a slotted spoon — the poori will puff up within 10-15 seconds. Flip and fry 15-20 more seconds until golden on both sides. Drain on paper. Fry in batches.
5. Serve: Arrange 3 puffed pooris per person with a generous scoop of potato masala. Serve immediately while hot.

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