Potato Masala for Poori and Chappati

Poori Masala is a common accompaniment with Poori in South India. If you ask for Poori in a restaurant, you are invariably served with the potato masala as well. It is a tradition in our family to have this on the Indian Independence Day. It started as a coincidental dish that I made during this holiday and now is a tradition is our family 🙂

Ingredients:

Potato Large – 2 (Boiled and crumbled randomly)

Oil – 2 tbsp

Cumin Seeds – 1 tsp

Onion (Large sized) – 1 (finely chopped)

Green Chillies – 3 to 4 (chopped)

Grated Ginger – from 1 inch long piece

Garlic (crushed) – 3 pods

Asafoetida – one small pinch

Curry Leaves – from 1 twig

Turmeric Powder – ½ tsp

Salt – to suit taste

Red Chiili Powder – ¼ tsp

Dhania Powder (Coriander Seed Powder) – ½ tsp

Tomato Small sized – 1 (finely chopped)

Chopped Coriander Leaves – for garnishing

Method:

Heat the Oil in a pan. Add Mustard and Cumin Seeds and let is splutter. Add the chopped Onion, Green Chilies, Curry Leaves, Ginger, Garlic and Asafoetida. Sauté them for a minute in medium flame.

Add the Turmeric Powder and sauté in low flame for a minute. This step will give a nice yellow color to the dish.

Add Salt, Chilli Powder and Cumin Seed Powder. Roast all together for a minute.

Add the chopped Tomatoes and sauté for a minute.

Add the boiled crumbled Potatoes. Mix well.

Add a cup of water. Mix them.

Cover with a lid and simmer for 3 to 4 minutes in low to medium flame.

Transfer to a serving bowl. Garnish with Coriander leaves. Serve hot with Poori, Chappati etc.

Note:

Do not mash the Potatoes fully. Just crumble them a little. Else the dish will not turn out as desired.

Make the Potato Masala little thinner than required because the Masala tends to become thicker after a few minutes due to the starch content in the Potato.