- Potatoes – 1/2 kg
- Onions sliced – 2
- Green chilli slit – 4
- Ginger garlic paste – 1/4 tbsp
- Besan/Gram flour – 3 tbsp
- Mustard seeds – 1 tbsp
- Jeera/Cumin – 1 tbsp
- Channa dal – 1 tbsp
- Salt to taste
- Turmeric – 1/2 tbsp
- Curry Leaves – 1 spring
- Coriander leaves
- Oil – 3 tbsp
Poori is a rich breakfast loved by all age groups and is a staple Indian breakfast item.I like to have them especially in restaurants as I love those puffed pooris served there..Also there is a magic in the potato masala served along with those neatly puffed up pooris..That kind of curry you can get to taste mostly in the road side hotels and few restaurants only. Okay..now we got the technique on how to make that unique tasting potato masala curry..
Isn’t it tempting guys…The silky texture of this poori potato masala is making me drool even now while I write this post for you..This potato masala can be eaten with chapatis,dosas and also can be used as a filling for healthy and nutritious sandwiches.The trick is to use some besan flour to get that hotel style taste.Let me know how you feel about this post..
Serves 4,Takes 30 min
Boil water in a hard bottomed vessel along with some salt.Add in the halfed potatoes and cook till they are soft.You can pressure cook them for 3 whistles or microwave them for 10 min or so.Allow them to cool and peel them.
Mash them with a big fork or masher and sprinkle the gram flour with some salt.Mix it up well such that the besan flour gets incorporated into the potatoes.Keep it aside.Heat oil in a kadai and splutter mustard seeds,cumin and channa dal. Add in the curry leaves and fry for a minute.I juts love this aroma 🙂
Add in the sliced onions and cook for 5 minute until they turn little soft.Pop in the ginger garlic paste and fry for a minute or two along with salt and some turmeric powder.By now the onions will get fried up neatly along with the ginger flavor. Add in the mashed potato and mix well.You would need to add a cup or another half cup of water too to get the curry consistency.Adjust any salt at this moment.
Cook on low flame for about 10 minutes until raw smell goes off.sprinkle lots of coriander leaves and serve hot with puffed up pooris or chapatis
We enjoyed this tasty hotel style potato masala with hot and puffed up pooris..I will share you the recipe soon on how to get awesome puffed pooris..When I said puffed..they are puffed..even after they get cold..!
Enjoy the curry and pour in your comments and share any more techniques that you might have:) And yes..I made those pani puris too:)