Poori Masala

SpicySpicy Served HotServed Hot
Very Good based on 3 Ratings

Listed in : Vegetarian , Vegetarian Appetizers , Vegetarian Curries , Vegetarian Sidedish , 30 Minute Recipes

othing can beat the combination of potato masala/Aloo masala for poori.Last year i posted onion masala for poori without potato which is my mom’s special.But poori tastes the best only with potato masala or potato kurma as served in restaurants/Hotels.In Tamil we say this as “Poori Kizhangu” & in Hindi it is called as bhaji.I made puri and this south Indian style potato masala for our breakfast. Poori masala - Best side dish for poori using potatoes

 

Servings: 3 Preparation time:
Ingredients:
  • To Pressure cook:
  • Potato, Flesh And Skin, Raw, aloo Potato - 3 nos
  • Onions, Raw, Onion (Big) onion - 2
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chilies - 3
  • Ginger Root, Raw, Fresh Ginger Ginger – 1(1 inch) piece
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder Hing - 1/8 tsp
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric powder - 1/4 tsp
  • Bengalgram Flour, Chickpea Flour, Besan, Gram flour, Black Bengal Gram, Bengal gram dhal Besan flour – 2 tsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt - as needed
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated water - as needed
  • To temper:
  • Canola Oil, Vegetable Oil, Cooking Cooking oil - 1 tbsp
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder Mustard seeds - 1/2 tsp
  • Urad Dal, White, Urad Dhall, Urad Dhal Urad dal - 1 tsp
  • Chickpeas, Garbanzo Beans, Bengalgram, Mature Seeds, Raw, Channa, Kabuli Chana Dal, Chana Dal, Gram Dhal Chana dal - 1 tbsp
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves Curry leaves -(few)

Instructions (Preparation Steps):

  • Wash and cut the potatoes into 3-4 pieces.Pressure cook them adding a pinch of turmeric powder for 4-5 whistles in high flame.Remove and peel the skin.Mash it roughly into big pieces.Dilute the besan flour adding 1/4 cup of water and set aside.
  • Slice onions,chop ginger,Green chilies and curry leaves.Set aside.
  • In a wide kadai,heat oil and do the seasoning part as given above.Then add onions,finely chopped green chilies ,ginger bits & curry leaves.
  • Saute till onion turns transparent.Now add 1 cup of water,turmeric powder,salt and hing.Allow it to boil.Meanwhile add the roughly chopped potatoes and diluted besan flour.(I transferred everything to a small cooker and cooked for one whistle in high flame for quick cooking of onions.Its optional.U can do it in kadai too.)
  • Boil well for few minutes till onion gets cooked well & masala reaches semi solid consistency.Switch off the flame.Add some coriander leaves if necessary.
  • Potato masala is ready to serve with hot puffy puri !
  • NOTE:
  • For variations,u can add finely chopped carrots and a handful of peas while sauteing onions.U can also add half of a finely chopped tomato.
  • U can add besan flour or skip it if u don’t like tat flavor. But.But i add it to give the restaurant touch as well as to give a creamy texture.
  • This masala thickens when it cools.So make it slightly watery before switching off the flame.
  • Adjust the quantity of chilies as per ur taste.I don’t chop the chilies finely for my daughter’s sake.So i slit and add.But in hotels they do add them finely chopped.
  • To make this as kurma,add some finely chopped garlic cloves and 1/2 tsp of garam masala powder.

Cook's Tip:
Use sprouted mustard seeds and fenugreek seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.
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To preserve the colour of turmeric Apply a little ghee to the bottom and sides of the jar before storing.
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To allow salt to pour easily, put a few uncooked grains of rice in your shakers to absorb moisture
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