Potato Curry & Masala Puris

This recipe is a Sunday breakfast tradition for Gujuratis (a region in the North Western India). I’ve had it my whole life and love it to bits.

It’s not necessary to have the Bateta nu saak (potato curry) alongside the masala puris, you can have them with a cup of tea or even better proper masala chai! That reminds me, I should create a recipe for that just so you can find out what chai is actually supposed to taste like, not that high-street coffee shop rubbish!



  • 400 g wheat flour
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1 tsp ground coriander
  • 3 tbsp vegetable oil
  • 3/4 cup water

Potato Curry

  • 500 g maris piper potatoes or any white potatoes (peeled, diced, parboiled)
  • 1 tbsp coriander powder
  • 2 tsp cumin
  • 1-15 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1.5-2 cups water
  • 2 tbsp vegetable oil
  • Fresh coriander




1. Add all the spices, salt and oil to the flour and mix it well.


2. Gradually add the water and form a dough. Knead it well for about 5 minutes, then cover it with cling film or a clean tea towel and let the dough rest for 15 minutes.

3. Portion out the dough into roughly 22 gram balls, roll each out to about 3.5 inches in diameter and about 1 mm in thickness. An even thickness across the entire surface is your best bet to each the whole thing puffs up when frying. DO NOT stack the rolled out puris on top of each other, they will stick! Lay them out flat or stack them with oiled greaseproof paper in between each.


4. Heat a pan of oil to 180 degrees and deep fry the puris one by one. When you lay each one carefully into the oil let it fry for about 2 seconds then submerge it using a  long handled spatula. Submerging it this way will cause it to balloon up under the oils surface, you will feel push up against the spatula. When you feel it fully inflate you can let it come to the surface, when it does, give it a flip and cook the other side for a few seconds.

5. Your puri is now cooked. Carefully lift it out and place it into a big bowl lined with kitchen paper to absorb any excess oil.

6. Repeat steps 1-5 until all the puris are cooked.



Potato curry

1. Mix all the spices and salt together in a bowl. (Mixing the spices together before adding to the oil I something I learnt when first cooking this recipe)

2. Heat the oil up in a pan on a medium heat, now add the spices and cook for about a minute whilst giving it a stir using a wooden spoon.

3. Now add the water, stir, now add the parboiled potatoes.


4. Cook this on a medium heat for 10 minutes.


5. TASTE it and add more salt if you feel necessary.

6. Serve it up in deep bowls and sprinkle on some freshly chopped coriander.



This particular curry is thin in its consistency, to thicken it a little whilst it is cooking during those 10 minutes you can crush a few of the potatoes. This will release more starch into the curry and help to thicken it a little.


If you give this recipe a go don’t forget to let me know!

Bon Appétit!

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