Potato Masala For Poori ( Aloo Masala For Puri)
Potato masala is a delicious and easy-to-make popular side dish enjoyed with poori(puri) and dosa. This is also known as poori masala in South India, made with boiled potatoes, onions and spices.
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Servings: 4
Calories: 288kcal
Equipment
- Instant Pot
Ingredients
- 4 medium size potatoes washed and cooked
- 2 medium size onions sliced
- 5 to 6 green chillies adjust to your spice level
- ½ teaspoon grated ginger
- 1 teaspoon Channa dal
- 1 teaspoon cumin seeds
- ½ teaspoon urad dal
- ½ teaspoon mustard seeds
- 1 tablespoon curry leaves
- ½ teaspoon turmeric powder
- 2 teaspoon Gram flour besan
- 1 tablespoon coriander leaves chopped
- 2 to 3 tablespoon oil
- Salt to taste
Instructions
Instant potmethod to boil potatoes
- Place the potatoes on a trivet, add 2 cups of water to the pot and pressure cook for 7-8minutes. Allow the pressure to release naturally.
- Remove thepotatoes from the water and allow them to cool completely.Then remove the skin anduse it
Stovetopmethod:
- Wash and peel the skin of the potatoes and boil in enough water in a sauce pan, untilit's just cooked.
- Heat a pan with oil, once the oil is hot. Add mustard seeds, urad dal, cumin seeds, channa dal, grated ginger and curry leaves. Sauté for a few minutes.½ teaspoon grated ginger, 1 teaspoon Channa dal, 1 teaspoon cumin seeds, ½ teaspoon urad dal, ½ teaspoon mustard seeds, 2 to 3 tablespoon oil, 1 tablespoon curry leaves
- Add thinly sliced onion, green chillies, and salt and fry till the onions turn translucent (they is no need to golden brown the onions)2 medium size onions, 5 to 6 green chillies
- Now add the cooked potatoes along with turmeric. Mash the potatoes with the black of the spatula or with a masher. Sauté for a few minutes.4 medium size potatoes, ½ teaspoon turmeric powder
- Add the required water you need for the poori curry (here I have used 1.2 cups) and adjust the salt. Cover and cook for 5 mins on medium-low heat.
- Meanwhile, In a small cup add besan and ½ cup water. Mix well without any lumps and keep aside2 teaspoon Gram flour
- Remove the lid and stir the masala, add the prepared besan mixture and mix well.
- Cook on a medium flame for 2-3 minutes. Finally, add the chopped coriander leaves and turn off the heat.1 tablespoon coriander leaves
- Serve this kizhangu as a side dish with hot pooris or masala dosa
Nutrition
Calories: 288kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 205mg | Potassium: 1017mg | Fiber: 9g | Sugar: 6g | Vitamin A: 299IU | Vitamin C: 201mg | Calcium: 79mg | Iron: 3mg
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