Poori Masala, Potato Masala, Poori Bhaji, Kizhangu Masala, copy
Poori Masala, Potato Masala, Poori Bhaji, Kizhangu Masala, copy

Poori Masala or Potato Bhaji – It’s a potato curry, bright yellow in color and commonly served as a side dish for poori (Indian fried bread made of wheat flour). It can also be served with Chapati or Appam.

Best Combination

  • Poori
  • Chapati
  • Appam

Poori Masala | Potato Masala for Poori

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Ingredients

  • 1. Potato - 2 Nos
  • 2. Peeled black gram (Urud dal/ ഉഴുന്ന് പരിപ്പ്) - 1/2 Teaspoon
  • 3. Mustard seeds (കടുക്) - 1/2 Teaspoon
  • 4. Ginger - 1 Teaspoon - Chopped
  • 5. Onion - 1 Cup
  • 6. Green chilly - 3 Nos
  • 7. Curry leaves - 1 Stem
  • 8. Turmeric powder - 1/2 Teaspoon
  • 9. Salt
  • 10. Oil - 1 Tablespoon

Instructions

  1. Peel, clean and cut the potatoes into chunks.
  2. Cook the potatoes with with little salt and keep aside.
  3. Heat oil in a pan and splutter black gram and mustard seeds.
  4. Add ginger and saute for some time.
  5. Add onion, green chilly, curry leaves and salt. Saute till onion become translucent.
  6. Add turmeric powder and saute for few seconds. (Don’t saute for a long time it will burn the turmeric powder and change the color of the masala).
  7. Add boiled potatoes and mix well.
  8. Add 1/4 cup water and cook for 3 minutes in low flame with the lid on.
  9. Slightly mash the potatoes with the ladle and cook in open pan for 2 more minutes. (Or till required consistency of Potato Masala)
  10. Switch off the flame and serve warm.

Notes

• Other vegetables like tomato, boiled green peas and  carrot can also be added with potato to make it more nutritious.

• Other vegetables like tomato, boiled green peas and  carrot can also be added with potato to make it more nutritious.

• Spilt bengal gram(Chana dal/ കടല പരിപ്പ്) also can be added while tempering (താളിക്കുക).

• The consistency/ texture of this dish depends on the amount of water added to the curry and the level potato is mashed while cooking.

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