Simple and Satisfying Poori Masala for Breakfast

Poori Masala

Today for a change we had poori masala. Our common breakfast dish is puttu and pazham. So, a change of this oil fried poori was liked by all.

Kerala-style homemade poori paired with yellow potato masala is a classic, comforting breakfast or brunch dish that’s both simple and satisfying. The pooris are puffed ( medium sized) , golden, and slightly crisp, made from wheat flour and deep-fried to perfection. I had kneaded the dough and kept for some time for the dough to get soft.

The potato masala, with its bright yellow hue, is mildly spiced and flavored with mustard seeds, curry leaves, turmeric, green chilies, and onions—making it aromatic and flavorful.

 Few Tips to Make Poori & Potato Masala at Home:

For Soft & Puffy Pooris:

• Use warm water while kneading the dough for softer texture.
• Add a teaspoon of rava (semolina) for slight crispness and structure.
• Rest the dough for 15–20 mins and roll evenly—not too thick or thin. Fry in hot oil.

For Perfect Yellow Potato Masala:

• Use turmeric for that signature yellow color.
• Mash some potatoes and leave a few chunks for a creamy-yet-chunky texture.
• Temper with mustard seeds, curry leaves, and green chilies for that Kerala touch.

This combo is often served hot with a cup of tea—bringing back nostalgic memories of home-style breakfasts across Kerala.

Btw, here's the recipe to make poori at home!