Whenever we go out to eat, we insist that my patti/grandmother also come with us. She would happily oblige and come with us and would always order Poori Masala. The pleasure in her eyes when eating the Poori is just amazing. It is a joy to see her enjoying Poori Masala like a child. It has been 6 months since I lost my patti and her memories are just overflowing every time I make her favorite recipe. Coming to the Poori Masala | Potato Masala for Puri, it is one of the easiest recipes to make and is so flavorful. It is made using just the basic ingredients and potato is the star of the dish. My little one loves this Poori Masala and says that Poori is incomplete without this potato masala. There are times when I make something else like Bombay Chutney or Benarasi Aloo Matar. But for my son, nothing tastes the same as this simple potato side dish. I made this Poori masala last week along with the spinach poori for dinner. The green color of the poori along with the yellow color of the Potato Masala was eye-catching. Even though I make this Poori Masala very often, it took me this long to update my old post and post it with some fresh pictures. I again have to thank Valli for having this amazing theme of ‘Redo Old Post’ each month as it gives me an opportunity to go back to many of my old recipes and update them.
Ingredients to make Poori Masala - Serves 6
Potato - 4 Medium (boiled and mashed) Onion - 1 Large (sliced) Tomatoes - 2 (chopped) Green Chilies - 3 (sliced) Ginger - 1 inch piece (grated) Green Peas - ½ cup (I use frozen peas) Mustard seeds - 1 tsp Cumin seeds - 1 tsp Ullutham Paruppu / Urad dal - 2 tsp Asafetida - ¼ tsp Turmeric powder - 1 tsp Red chili powder - ½ tsp Curry leaves - few Cilantro - to garnish Salt - to taste Oil - 1 TBSP
Procedure to make Potato Masala for Puri -
Boil the potatoes, peel the skin, and then mash it with a fork or a potato masher. Do not mash it too fine.
Heat 1 tablespoon of oil in a pan and add the seasonings; mustard seeds, urad dal, asafetida, curry leaves). Then add the onions, green chilies, and ginger. Sauté until the onions turn translucent.
Then add the tomatoes, and green peas along with salt, turmeric powder, and chili powder and cook for about 5-7 mins.
Now add the mashed potatoes and about a cup of water and let it simmer for about 10 mins. Depending on your preference, the consistency can either be thick or you can dilute it by adding more water.
Garnish with cilantro and serve hot with pooris.
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