POORI MASALA - POTATO MASALA
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| The Divine duo of Puri and Potato Masala, a symphony of flavours |
"The Ultimate Partners in Crime - Puri & Potato Masala"
Poori Masala, also known as Potato Masala, makes for a delightful accompaniment to your piping hot Pooris. This simple side dish boasts boiled Potatoes infused with mild seasoning, creating a burst of flavours. The beauty of Potato Masala lies in its simplicity and quick preparation – perfect for those moments when you crave a tasty side without the hassle.
What I adore about Potato Masala is the heavenly aroma emanating from steamed Potatoes, Onions, Green Chillies, and the flavourful tempering. It's no wonder that the classic combo of Poori and Potato Masala, affectionately called Poori Kizhangu, is a staple in South Indian Restaurants. This dynamic duo is practically inseparable, and for good reason.
There was a time when Potato Masala reigned supreme as the go-to side dish for Poori/Puri/ & Chapatis at home. My Mom, a frequent enthusiast, often served Chapatis with various accompaniments, but Pooris were exclusively paired with the ever-reliable Potato Masala. The recipe, though humble, allows for creative twists like the addition of Carrots, Green Peas, and occasional variations with Cumin Seeds, Fennel, or Garam Masala.
This versatile dish, crafted from the simplicity of Potatoes, is a perfect companion for Poori, Puri, or Chapati. If prepared with a slightly thicker consistency, it seamlessly transforms into a delectable filling for Masala Dosa. Plus, the same Potato Masala takes centre stage in crafting a delightful deep-fried snack known as Masal Bonda.
It's fascinating to note that this humble Potato Masala, originating from Bombay-style Bhajis, found fame alongside Tamil Nadu Dosa under the iconic name 'MASALA DOSA.' The credit goes to the visionary restaurateurs from the Udupi region of Karnataka, who introduced "Udupi eating houses" throughout Bombay in the 1950s. Today, Masala Dosa is a culinary icon, gracing tables in every nook and cranny of India – a true testament to its widespread popularity and the harmonious fusion of cuisines.
For delectable CURRIES, click here...
Cuisine - South Indian
Course - Side Dish
Difficulty -Easy
Serves - 2 -3
Author - SM
Preparation Time - 15-20 Minutes
Cooking Time - 20–30 Minutes
Spud-tacular Bliss: Dive into the Irresistible World of Potato Recipes
Potato Masala Perfection: Elevate Your Poori Experience with Irresistible Puri Masala!"
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| The Divine duo of Puri and Potato Masala, a symphony of flavours |
Ingredients:
For Poori Masala/Potato Masala:
Potato - 4 Nos.Onion - 2 Nos.
Green Chillies - 4–5 Nos.
Ginger - 1/2" Piece.
Tomato - 1 No.
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar - a Pinch (Optional)
Lemon Juice - 1 Teaspoon (Optional)
To Temper:
Oil - 1 -2 TablespoonsMustard Seeds - 1/2 Teaspoon
Bengal Gram Dhal (Channa Dhal) - 1 Tablespoon
Dry Red Chillies - 1 No.
Curry Leaves - 1 Sprig
To Garnish:
Coriander Leaves - a fewMethod:
To Cook Potatoes:
- Clean, wash & boil the Potatoes (skin on), along with a dash of Salt, in a pressure cooker.
- Pressure cook the Potatoes on a high flame for 2 Whistles, reduce the flame and cook for another 2–3, whistles.
- Switch off the flame and wait until the pressure is released.
- Once the Potatoes are cooked, allow it to cool down.
- Peel the Potatoes and mash it up roughly. (The idea is to crumble it and not mash it as we do for Mashed Potatoes).
For Poori Masala/Potato Masala :
- Heat Oil in a Pan, splutter Mustard Seeds, Bengal Gram Dhal, Red Dry Chillies and Curry Leaves.
- Add finely chopped Onions, Ginger and Green Chillies (slit into two) to the above and sauté until Onions turn translucent.
- Add Turmeric Powder and give a quick stir.
- Immediately, add finely chopped Tomatoes and cook until tomatoes turn soft.
- Cook this mixture on a very low flame until oil separates from the mix.
- Add roughly mashed Potatoes to the above along with a dash of Salt and mix well.
- Sprinkle some water and allow the mixture to boil on a low flame for a few minutes.
- Pour a teaspoon of lemon juice to balance the taste.
- Adjust the consistency of the Poori Masala/Potato Masala to suit your preference.
- Add a pinch of Sugar and garnish the Poori Masala/Potato Masala with finely chopped Coriander Leaves.
- Serve Poori Masala/Potato Masala hot along with Poori/Puri/Chapati.
- This Poori Masala/Potato Masala can also be used as a filling to make Masala Dosa and Masal Bonda.
Notes:
- Alternatively, can cook the Potatoes in a Sauce Pan. Adjust the cooking time accordingly.
- Potatoes can also be cut into 4–6 pieces and then cooked (This will reduce the cooking time).
- Cooking the whole Potatoes, with skin-on, will give a perfect texture to the Poori Masala/Potato Masala.
- Can add spices like Cumin Seeds/Fennel Seeds to add an extra note of flavour to the Poori Masala/Potato Masala.
- Can also add a dash of Garam Masala to the Poori Masala/Potato Masala, if preferred.
- Can add finely chopped Carrots and few Green Peas in Poori Masala/Potato Masala.
- Adding Tomato /& Lemon Juice to the Poori Masala/Potato Masala are purely optional.
The humble yet delightful Potato Masala, a cherished companion to Poori, embodies the essence of comfort and tradition. Its aromatic blend of spices, coupled with the iconic duo's cultural significance, makes it a timeless favourite. So, savour the simplicity, relish the history, and let the magic of Poori and Potato Masala transport you to a culinary haven. Happy cooking and happy indulging! 🍲🥔✨
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