Passion

The art of classic cooking

Friday, 20 June 2014

Poori Masala Recipe (Potato Masala for Poori / Puri)

During my school days, my mom used to make poori with its masala combo only monthly once especially on sundays ( since they are deep fried ). I used to eagerly wait for those to get a nice break from the routine Dosa!!! I love Dosa but still, the food we get rarely is the food that we crave upon (don't you agree????) Now my daughter follows me in this. Poori with potato masala is the only breakfast( or should I say one and only food) she eats by herself without any complaint. Cute little pooris with this potato masala for her school makes her day...
poori masala (potato masala)

This recipe yields a creamy, semi-gravy type poori masala (not too dry and not too watery). This is the way I like it.

poori / puri potato masala

INGREDIENTS:
Potato - 3
Onion - 2 (lengthwise thinly sliced) 
Tomato - 1/2
Garlic - 4 pods ( finely chopped)
Ginger - 2 tsp (finely chopped)
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Cumin seeds - 1/2 tsp
Green Chilli - 3 ( split lengthwise) 
Curry Leaves - few
Oil - 1 tbsp
Coriander Leaves - for garnishing
Salt - to taste

METHOD:
1) Pressure cook potatoes  ( by cutting into half ) for 1 whistle and 10 minutes simmer. Cool and peel off the skin.
2) Take 1 potato (2 half pieces) and mash well with 1/4 cup water using hand or a mathu / potato masher. This step helps in making the gravy thick and creamy. Cube the remaining 2 potatoes ( 4 half pieces ) or just make big and small sized chunks roughly by hand like me. Keep that aside.
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3) In a pan heat oil and add mustard. After it splutters add urad dal, cumin seeds, ginger and garlic and fry till nice aroma comes. Then add split green chilli and curry leaves and saute for a minute. Next add onions and toss for another minute.
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4) Now add tomato and turmeric and fry till tomato gets cooked and turns mushy. Next add potatoes and mix well till it all gets combined.
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5) Lastly add 2 cups of water along with salt. Let it come to a boil. Close and keep in medium low flame for 10 to 15 minutes till it comes to your preferred consistency. Switch off and garnish with finely chopped coriander leaves.
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Yummuy tasty Poori masala / Potato masala is ready.

poori masala / potato masala

Serve hot with fluffy Pooris!!!

poori/puri masala

NOTES:
1) Adding ginger and garlic gives a nice flavour, plus it also helps in digestion.
2) Leftovers can be made dry by stirring in a kadai and be used as a stuffing for masala dosa.


Cheers,
Sindhiya.S

1 comment:

  1. Thanks for posting the full details,its really a good information
    veg manchurian recipe

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