Potato masala for poori

Potato masala - the ultimate side dish for poori. A simple side dish for poori with mild flavours and fantastic taste. In TamilNadu, it is popularly called as poorikizhangu. It is usually prepared with onions, green chillies, ginger and potatoes. We can also add tomatoes, green peas or carrots, but the technique remains the same. The classic poori kizhangu recipe remains the same for many years.

For perfect potato masala the potatoes must be cooked well and then mashed well. You have to slice the onions thinly so that the onions get cooked easily and blended well with the potatoes. The addition of besan flour or fried gram flour for the masala is optional. If you want a thick masala you can add a tbsp of besan flour or fried gram flour in the final stage. These are the important tips to follow for this easy potato masala. Unlike idly and sambar, this poori and kizhangu has been a favourite breakfast dish for many of us.

How to prepare Potato masala for poori - Potao masala recipe

Potato masala - the ultimate side dish for poori. A simple side dish for poori with mild flavours and fantastic taste.

Prep time : 10 minutes

Cook time : 15 minutes

Serves : 4

Category : side dish

Author : Muthulakshmi Madhavakrishnan

Ingredients

2 large potatoes
2 medium onions, thinly sliced
3 green chillies, finely chopped
1 tsp ginger, finely chopped
1/2 tsp turmeric powder
1 tbsp besan flour
1/2 tsp mustard
1/2 tsp urid dal
1 tsp chana dal
few curry leaves
2 tbsp oil
salt to taste

Cooking Directions

Pressure cook the potatoes for 6 to 8 whistles. Cool down the potatoes and remove the skin. Gently mash the potatoes with a ladle or with your hands.
Heat 2 tbsp in a kadai. Add mustard seeds, urid dal and chana dal. When crackling, add the green chillies and ginger. Add onions and fry till golden brown.
Add 1 cup water and required salt. Add the turmeric powder and stir. Allow the onions to cook well.
In the meantime mix the besan flour with 1/4 cup of water. Mix them well without any lumps.
Now add the mashed potatoes. Mix them well with the onions. Check for the salt and add if required.
Reduce the heat and slowly add in the besan flour water to the masala. If the masala appears thick add some more water and boil for about 2 minutes. Transfer them to serving dish and serve it warm with hot pooris.

Potato masala for poori with step by step photos

Wash and cut the potatoes into half. Place the potatoes in a small pressure cooker or pan and add 1 cup of water. Pressure cook for 6 to 8 whistles. Remove cooker from heat and allow the pressure to settle down. Cool down the potatoes and remove the skin. Gently mash the potatoes with a ladle or with your hands.

Heat 2 oil tbsp in a kadai. Add mustard seeds, urid dal and chana dal. When crackling, add the green chillies and ginger. Stir for a few seconds.Add onions and fry till golden brown.

Add 1 cup water and required salt. Add the turmeric powder and stir. Allow the onions to cook well.

Now add the mashed potatoes. Mix them well with the onions.

Reduce the heat and slowly add in the besan flour water to the masala.If you have mashed the potatoes well, no need to add besan flour water.

If the masala appears thick add some more water and boil for about 2 minutes. Transfer them to serving dish and serve it warm with hot pooris.

Transfer them to serving dish and serve it warm with hot pooris. If you are using this masala for masala dosa, no need to add the besan flour water.

If you try this recipe for Potato masala send us your comments below and share the recipe for your friends and family.

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