Poori Masala - Potato masala for poori and dosa

Potato masala( poori masala) is a classic combo liked by people of all age groups. This is simple to make as it does not require any grinding part and can be done in very short span of time. The same masala can be used for masala dosa stuffing as well.            

Poori Masala - Potato Masala Recipe

Serves :  3 people

Ingredients

• Potato - 12 small sized
• Onion  -  2 medium sized, finely chopped
• Tomato  -  2 small sized, finely chopped
• Ginger  -  a small piece, finely grated or chopped
• Green chillies  -  2 or 3 according to the spice level, finely chopped
• Curry leaves  -  a sprig
• Coriander leaves  -  little (for garnish)
• Oil   -  1 tbsp
• Mustard  -  1 tsp
• Split urad dal  - 1 tsp
• Channa dal  -  1/2 tsp
• Turmeric powder  -  1/2 tsp
• Salt  -  as required
• Water  -  1.5 to 2 cups (approximately)

Method

• Wash and clean the potatoes by removing all dirt and cut into half. Pressure cook potatoes by adding very less water for 4 to 5 whistles.
• Discard the water from potatoes and wash well in running cold water. Once it cools down, peel the skin of the potatoes and mash it roughly or finely (depending on your liking). 
• In a pan, add oil and once it is heated up, add mustard, urad dal and channa dal.
• Once they crackle, add curry leaves, green chillies, onion and ginger and saute well.
• Once onion turns transparent, add tomato and turmeric powder and stir well. 
• Once tomatoes turn mushy, add required water and salt and allow it to boil.
• Once water starts boiling, add the mashed potatoes and mix well. Check for salt at this stage. 
• Add fresh curry leaves and cook for 3 to 4 minutes and switch off the stove. Garnish with coriander leaves (optional).
• The masala thickens as it cools down. Hence switch off the stove once you reach the right consistency.
• Serve with poori or as a stuffing for masala dosa. 
• If using for masala dosa, ensure that the masala is slightly thicker to avoid spilling while keeping it as a stuffing inside the dosa.

Notes

• Always add mashed potatoes only after the water starts boiling. 
• The water quantity given is an approximate value. Adjust according to the required consistency.
• If the masala is too thick, add boiled water and adjust the consistency. For this purpose, always have boiled water side by side so as to use it if required. Do not add cold water to the boiling masala.
• Similarly, if the masala has turned watery, mix little rice flour with water to a smooth paste and add it to the masala. This will thicken the gravy. Do not add more rice flavour as it will spoil the taste. Else you can also mash some potatoes in the same pan as it provides thickness to the gravy.

Try this easy to prepare side dish for poori or dosa.