Poori Masala is one of the famous South Indian dish. This is made with potatoes. I have added besan flour to get thick consistency. It’s a best selling food in restaurants and road street food stalls. Here’s the recipe...
Potato/Aloo -4
Sliced Onion - 1 (big)
Besan Flour -1 tsp
Lemon Juice - 1 tsp
Salt to taste
Chopped Green Chili - 2
Chopped Ginger- 2 tsp
Turmeric Powder- 1/2 tsp
Water as required
To Temper
Oil - 3 tsp
Mustard Seeds-1/2 tsp
Cumin Seeds/Jeera - 1/2 tsp
Urad Dhal - 1 tsp
Chana Dhal - 1 tsp
Hong - a pinch
Curry Leaves - few
Chopped Coriander Leaves - few
Method
Pressure cook potatoes for 4 whistles or until they are cooked well. add ¼ tsp salt while cooking potato to enhance flavor.
Peel the skin of potato and mash roughly. keep aside.
In a large kadai heat oil and splutter mustard, chana dal, cumin, urad dal, hing, few curry leaves, chopped chili and ginger. Sauté and splutter on medium flame.
Add sliced onion and saute well, do not brown the onions. Add turmeric and saute for a minute. Then add mashed potato, salt and mix well.
In a small bowl dissolve 1 tbsp besan in ¼ cup water. Mix to smooth and lump free batter. pour the besan mixture over aloo. Add 1 cup water and mix well.
Cover and cook for 10 minutes or until the besan is cooked well. After 10 minutes the aloo bhaji will thicken, so adjust consistency as required.
Add coriander leaves, lemon juice and mix well. Enjoy poori masala with hot poori chapati.
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