Restaurant menu for breakfast starts with Idli ,Dosa ,Puri ,Vada , Pongal etc…. it goes like this… If there is Poori then there should be Poori masala , this combination is fantastic. I do love my pooris with Kurmas as well as Coconut chutney . But hubby dear and kid likes traditional side so I mostly go with this masal . You can also use this masala for making masala dosa or a stuffing for sandwich. Lets learn how to make traditional poori masala…
Potato – 500 gm
Onion – 1 big sized, sliced
Green chilli – 2
Tomato – 1/2 of a medium sized one, chopped
Ginger – 1/2 inch piece, chopped
Garlic – 2-3, sliced
Gram flour / Kadalai mavu – 1 tsp
Turmeric powder / Manjal thool – 1/4 tsp
Corriander leaves – few for garnishing
Oil / Dalda – 1 tbsp
Butter / Dalda – 1 tsp
Boil the potatoes and peel the skin off. Grab the needed ingredients.
Heat oil in a wok and splutter the mustard seeds. Add urad dal , channa dal and asafoetida and fry till golden colour , take care not to burn .
Add the sliced onions and green chillies with little salt and fry till they turn soft.
Add the chopped ginger and garlic and fry for a min.
Add the tomato and fry for a min or two.
Slightly mash the potatoes and add it to the onion mixture and blend it well .
Now add the turmeric powder and gram flour and give a good mix.
Now add required salt and water and allow it to boil.
When it comes to boil reduce the flame to medium and cook for 8-10 mins or until the desired consistency is reached. Stir in between to avoid sticking to the pan.
Add a tsp of butter or dalda and give a good mix.
Add the chopped corriander leaves and switch off the flame.
Serve it with fluffy pooris . It goes well with rotis too.
- This is a mildly spicy side . You can increase or decrease the amount of green chillies as per your taste.
- Adding dalda / butter at the end makes it more flavourful and tasty.
- Never burn the onions while frying then you will not get the nice yellow colour. Just fry till soft for 3-4 mins.