Potato Masala for Poori / Chapathi

Potato Masala for Poori / Chapathi

Poori - Masala.. is there any one who does not like this combo breakfast. i can eat it for break fast, lunch and even for dinner..!! 

actually, in south india, we see this poori - potato masla.. as a made-for-each-other combo. we call it as poori-kezhangu. there might be other side dishes for poori like kurma.. or channa masala or salna or thick tomato thokku or what ever. but when you talk about poori-kizhangu.. thats when you are talking about "our food".

wedding break fast, or your favourite friend coming for break fast to your house, or the item you choose (before your 30th birthday!) for breakfast in hotel.. is always poori-kizhangu. Want to make any of the family member's birthday breakfast special.. poori-kizhangu is the choice.

If the potato masala is not tasty, then however puffy poori you make it will be a flop. so take some time to add those key ingredients whihc elevate an ordinary potato masala to "super" masala.

Ingredients:

• Potato - 500 grams (boiled)
• onions - 3 large
• green chillies - 4 (slit length wise)
• ginger - 2 teaspoons (finely chopped)
• curry leaves - 1 sprig
• bengal gram dhal - 1 tablespoon
• urad dhal - 1 teaspoon
• mustard - 1/2 teaspoon
• cumin seeds - 1/2 teaspoon
• dry red chillies - 3
• asafoetida - 1/4 pinch
• turmeric powder - 1/4 teaspoon
• salt - as required
• oil - 2 tablespoons
• water - 1 and 1/2 cups of water

Procedure:

• boil the potatoes, mash it adn keep ready. do not mash it too much and let there be big pieces here and there.
• cut the onion length wise and not too thin as we have to feel the onions crunchiness when you chew the poori masala.
• heat some oil in a pan and add the mustard, urad dhall, gram dhal, cumin seeds, dry red chillies and asafoetida.
• let this splutter adn then add the green chillies and ginger.
• followed by onions.
• do not saute the onion too much as it must be little crunchy.
• add the turmeric powder.
• add the mashed potato adn salt.
• stir well.
• add water and mix. if you want more runny masala, add more water. add the curry leaves.
• let it boil and reach your required consistency then remove from fire nad serve with poori or chapathi.

this potato masala or kizhangu has equal amount of onions as potato. that is the tasty part of this masala. 

you can add fresh boiled peas too to this masala.

Happy cooking !!