Nothing 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 yesterday as my birthday special recipe
.Some people use this potato masala for stuffing masala dosa too.But i make that masala slightly different.Soon i will post it here.U can do so many variations in this recipe by adding tomatoes,carrots,peas & making it without onion,besan flour etc.I have listed them in “Note” section.It tastes good in all the ways.Here is our method of making this yummy side dish for poori .Lets see how to make it.
Poori masala recipe
Poori masala - Best side dish for poori using potatoes Cuisine: Indian
Category: Sidedish
Serves: Serves 3
Prep time: 15 Minutes
Cook time: 15 Minutes
Total time: 25Minutes
INGREDIENTS
To Pressure cook
- Potato - 3 nos
- Big onion - 2 nos
- Green chillies - 3 nos
- Ginger – 1 inch piece
- Hing - 1/8 tsp
- Turmeric powder - 1/4 tsp
- Besan flour – 2 tsp
- Salt & water - as needed
To temper
- Cooking oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1 tsp
- Chana dal - 1 tbsp
- Curry leaves - few
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METHOD
- 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 chillies 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 chillies ,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 sauting 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 flavour.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 chillies as per ur taste.I don’t chop the chillies 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.
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Puffy poori with this potato masala tastes like heaven for morning breakfast.Do try & feel it !!
Don't forget to check out my puffy poori/Puri recipe with tips n tricks !
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