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...
This recipe yields a creamy, semi-gravy type poori masala (not too dry and not too watery). This is the way I like it.
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
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.
Yummuy tasty Poori masala / Potato masala is ready.
Serve hot with fluffy Pooris!!!
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.