Introduction:

Hotel Style Puri Curry, popularly known as Poori Masala, is a comforting South Indian side served with hot, puffed pooris. Every region has its own twist—Telangana versions often include garam masala and ginger–garlic paste, while Andhra keeps it simpler with clean onion flavours, turmeric and fresh aromatics. This recipe captures that classic “tiffin center” taste with silky body from Bengal gram flour and gentle tang from a dash of lemon. The key is slicing onions lengthwise and cooking them until just soft so they retain bite and sweetness. A small boiled potato brings creaminess without making it heavy. Ready in under 30 minutes, this versatile curry lets you adjust heat and thickness easily, making it perfect for busy mornings or a leisurely weekend brunch with the family.

Cooking Time:

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Ingredients:

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1 tsp Bengal gram (chana dal)
• 1 tsp black gram (urad dal)
• 1 tsp cumin seeds
• 1 sprig curry leaves
• 2 dried red chillies
• 250 g onions, sliced lengthwise
• 2 green chillies, slit
• 1 small potato, boiled
• 1 tsp chopped ginger
• 1 tsp lemon juice
• 2 tsp Bengal gram flour
• 1/4 tsp turmeric
• Salt to taste
• 1/2 cup water (for flour slurry)
• 1/2 litre water (for curry base)

Step-by-Step-Instructions:

1. Temper: Heat oil in a deep pan. Splutter mustard seeds, then add Bengal gram, black gram, cumin, red chillies and curry leaves. Sauté until the dals turn light golden and aromatic.
2. Sweat the onions: Add green chillies, sliced onions and turmeric. Fry on high heat for about 3 minutes, tossing often, until onions soften at the edges while staying slightly crunchy in the middle.
3. Build the base: Pour in 1/2 litre water and season with salt. Cover and cook on medium heat 5–7 minutes until the onions are tender and sweet.
4. Thicken correctly: In a bowl, whisk Bengal gram flour with 1/2 cup water into a smooth, thin slurry. Reduce the flame and stream it into the pot, stirring continuously to prevent lumps.
5. Aromatics: Add chopped ginger and simmer 2–3 minutes. The curry will turn glossy and lightly thick.
6. Creaminess: Mash the boiled potato and stir it in. Simmer 2 minutes to meld flavours. Adjust salt.
7. Finish & consistency: Switch off the heat, stir in lemon juice, and rest 1 minute. If it thickens further, stir in a splash of hot water to reach a pourable, scoopable consistency.

Tips & Variations:

• Slice onions lengthwise; avoid fine chopping so they don’t disappear into the curry.
• Cook onions until just soft—not mushy—for the best texture.
• Whisk Bengal gram flour into a thin, lump-free slurry before adding.
• If the curry thickens on cooling, loosen with hot water anytime.
• Optional: finish with lemon juice; too much can dominate the flavour.
• Variation: For Telangana style, add 1 tsp ginger–garlic paste and 1/2 tsp garam masala.

Serving Suggestions

Serve piping hot with freshly fried pooris for the classic combo. It also pairs beautifully with chapati, dosa, or soft idlis. Garnish with a little fresh coriander if you like and add sliced onions or a wedge of lemon on the side for extra zing.

Health Benefits

Onions and potatoes provide satisfying carbohydrates and fibre, while Bengal gram flour adds plant protein and body without cream. Curry leaves and turmeric bring antioxidants and anti-inflammatory benefits. Keep pooris occasional since they are fried; you can pair this curry with chapati or dosa for a lighter everyday meal.

Frequently Asked Questions (FAQs)

Can I skip potatoes?

Yes. The Bengal gram slurry still gives body. The result will be lighter and more onion-forward.

How do I make it spicier?

Add more green chillies or 1/2 tsp red chilli powder along with turmeric. Finish with a pinch of garam masala if desired.

Does it store well?

Refrigerate up to 24 hours. The curry thickens as it rests—reheat gently and loosen with hot water before serving.

Conclusion:

This hotel-style puri curry brings together sweet onions, gentle spice and a creamy finish for that beloved tiffin-center flavour. Make it Andhra-simple or Telangana-style spicy—either way, serve fresh with hot pooris and enjoy!

Tags: Hotel Style Puri Curry, Poori Masala Recipe, South Indian Curry, Andhra Style Puri Curry, Telangana Puri Curry, Breakfast Curry, Easy Indian Recipes, Poori Curry without Garlic