POORI MASALA - POTATO MASALA

POORI MASALA - POTATO MASALA

     Poori Masala/Potato Masala is a wonderful side dish to go along with Poori. This is a simple side dish prepared with boiled Potatoes and mild seasonings.  All the more it is an easy recipe and takes very less time to cook. What I personally like about Potato Masala is the wonderful aroma of steamed Potatoes, Onions, Green Chillies and the tempering. You can find a default combination of Poori served with Poori Masala/Potato Masala colloquially called Poori Kizhangu in most of the South Indian Restaurants.  I would say the combination is made in heaven and no South Indian restaurant dares to separate the combo.
     There was a time that Potato Masala was the only side dish to go along with Pooris & Chapatis at home.  My Mom used to frequent it quite often and very rarely even Chapatis were served with any other side dishes, but Poori is always served only with Potato Masala. With slight variations like adding Carrots/Green Peas and sometimes a variation altered with the addition of Cumin Seeds/Fennel/Garam Masala. Whatsoever this humble dish made with Potatoes is perfect as a side for Poori/Puri/Chapati.  If the same Potato Masala is prepared slightly thicker in consistency it can be used as a filling for Masala Dosa. And a wonderful deep fried snack called Masal Bonda can be prepared with a thicker Potato Masala filling.
     Have to say that this humble Potato Masala, a version acquired from Bombay style Bhajis have been popularized along with Tamilnadu Dosa in the name of 'MASALA DOSA' by restaurateurs from the Udupi region of Karnataka who opened “Udupi eating houses” all over Bombay in the 1950s. Masala Dosa an invention and collaboration of Cuisines, is now so popular that there is not a single small town in India where you cannot find a Masala Dosa, these days.


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Cuisine - South Indian
Course - Side Dish
Difficulty -Easy
Serves - 2 -3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO MAKE POORI MASALA - POTATO MASALA

POORI MASALA - POTATO MASALA

INGREDIENTS :

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)

To Temper:

Oil - 1 -2 Tbspn
Mustard Seeds - 1/2 Tspn
Bengal Gram Dhal(Channa Dhal) - 1 Tbspn
Dry Red Chillies - 1 No.
Curry Leaves - 1 Sprig

To Garnish :

Coriander Leaves - few

METHOD:

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 saute 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 few minutes.
• 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 to the Poori Masala/Potato Masala is purely optional.