Poori Masala / Potato Masala

This poori masla can also be a great side dish for chapatti, stuffing for bread toast or sandwich. If you prefer, you can add a tsp of rice flour to make the masala thick. You can skip tomato and add lemon juice. It’s a very famous food in south Indian restaurants.

 

Ingredients

Potato – 4 (medium)

Sliced Onions – 2 (big)

Chopped Green Chilli – 3

Turmeric Powder – a pinch

Chopped Tomato – 1 (or) Lemon Juice – 1 tsp

Chopped Ginger – 1 inch piece

Salt to taste

(To Temper)

Mustard Seeds – ½ tsp

Cumin Seeds – a pinch

Urad dal –1 tsp

Channa Dal – 1 tsp

Red Chilli – 2

Cashew Nuts – 2 tsp

Curry Leaves – 1 spring

Chopped Coriander Leaves - few

Method

Wash the potatoes, cut into two halves and pressure cook it till it becomes soft. Then cool it, peel the skin and smash it.

Heat oil in a pan, add red chilli, mustard seeds, when it splutters add urad dal, channa dal, cashew nuts, chopped ginger and fry till reddish in color.

Now add the chopped green chillies and onions, curry leaves and fry till onions are cooked. Add the chopped tomatoes and fry till it becomes mushy.

Then add a pinch of turmeric powder and fry for a min. Now add the smashed potatoes, add the salt and coriander leaves.

Add some water and keep cook for 5 minutes on a low flame. Then switch off the flame. 

 

 Poori masala is ready now. Serve with hot poori…