Hotel Style PURI CURRY | Poori Masala Recipe | How to make Poori Curry

Hotel Style PURI CURRY | Poori Masala Recipe | How to make Poori Curry- Though there is a specific Curry for Puri across South India, each one makes a different variation. And it is made differently in the Telugu States. In Telangana, they add Garam Masala and Ginger Garlic paste. In Andhra, they don’t. There are many such small variations in Puri Curry.

I am sharing a Hotel-style Andhra Puri Curry that is really tasty.

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Tips

Onions:

  1. For this Puri Curry, Onions should be sliced into long pieces. If you chop them finely, they will get mixed up into the curry.
  2. Onions should be cooked until they become slightly soft in the curry. If you cook them too softly, they do not retain any taste when you eat the curry.

Potatoes:

I have added mashed Potatoes at the very end while making this curry. This is optional. Adding the Potato gives one kind of taste. And it is a different taste if you don’t.

Lemon Juice:

I have added 1 tsp Lemon Juice after the curry was done. This is optional too. Use very little Lemon Juice. If it is too much, it dominates the other flavours.

Green Coriander:

I usually don’t use Green Coriander. But if you like, you can add it.

Bengal Gram Flour:

The Bengal Gram Flour has to be mixed into a thin, smooth consistency without any lumps. Then after it is added to the curry, it should be mixed well. If it is not dilute, then it remains as lumps in the cooking curry.

If the Curry becomes thick:

The Curry becomes thick due to the Bengal Gram Flour. You should remove the curry from the fire while it was still a little thin consistency. If the curry seems too thick, you could add hot water at any point, even after the curry cools.

Hotel Style PURI CURRY | Poori Masala Recipe | How to make Poori Curry - Recipe Video

Hotel Style PURI CURRY | Poori Masala Recipe | How to make Poori Curry

Breakfast Recipes | vegetarian

Ingredients

  • 2 tsps Oil
  • 1/2 tsp Mustard Seeds
  • 1 tsp Bengal Gram
  • 1 tsp Black Gram
  • 1 tsp Cumin Seeds
  • 1 Sprig Curry Leaves
  • 2 Red Chillies
  • 250 gms Onions sliced into long pieces
  • 2 Green Chillies
  • Small Potato boiled
  • 1 tsp Chopped Ginger
  • 1 tsp Lemon Juice
  • 2 tsp Bengal Gram Flour
  • 1/4 tsp Turmeric
  • Salt
  • 1/2 cup Water
  • 1/2 liter Water to boil curry

Instructions

  1. Heat oil in a pan and add Mustard Seeds, Bengal Gram, Black Gram, Cumin Seeds, Red Chillies, Curry Leaves one after the other and fry.
  2. Add sliced Green Chillies, sliced Onions and Turmeric and fry the Onions on a high flame for 3 minutes.
  3. Add ½ liter of Water and Salt, cover it and cook until the onions turn soft.
  4. Gradually add Bengal Gram Flour mixed in water to a thin consistency without lumps and mix it well. Add chopped Ginger and mix.
  5. Once the Bengal Gram Flour gets mixed in the curry, smash a boiled Potato and add it to the curry.
  6. After cooking for 2 minutes, switch off the stove, add Lemon Juice and remove it from the fire.

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