Poori Masala Recipe | Poori Kizhangu | Potato Masala for Poori

Poori Masala – Boiled and mashed potatoes cooked with onions, green chillies, ginger and other spices to the required consistency.

For all those lovers of poori, poori masala or poori kizhangu is always an enticing option to be had with crispy and puffy hot pooris. Nothing can compete with this to make that perfect match. Boiled and mashed potatoes are cooked with onion, green chillies, ginger and other spices to the required consistency. Some like it dry, some go for a mushy masala while some people may have a craving for a masala spiced up with ginger and garlic. Whatever be the form, it is indeed delicious!

recibites_iconMozzarella is a southern Italian cheese that is traditionally made from Italian buffalo milk.

Check out some useful tips for making pooris.

Here are some delicious side dishes for rotis and pooris.

Dal Palak
Gobi Manchurian (With Gravy)
Aloo Matar Masala | Potato Peas Masala
Matar Mushroom
Palak Paneer
Restaurant Style White Kurma | Vellai Kurma
Soya Chunks Manchurian
Methi Tofu
Nadan Thakkali Curry | Kerala Style Tomato Curry

Poori Masala Recipe:

Cuisine : South Indian 
Category : Side dish for Poori/Roti
Makes : 4 servings

Preparation Time : 20 min (includes cooking time for boiling potatoes)
Cooking Time : 15 min

Poori Masala – ReciCode

Heat oil in a pan → Season with mustard, urad dal, chana dal → Add sliced onions, chopped green chillies, chopped ginger, curry leaves, asafoetida → Saute with a pinch of salt till translucent → Add a cup of water & cook till soft → Add boiled & mashed potatoes → Mix well & add water to get the required consistency → Add besan flour mixed with water → Cook till it becomes slightly thick → Serve hot with pooris.


1 cup : 240 ml

Ingredients:

  • 3 large Potaotes
  • 2 Onions, sliced
  • 2 Green Chillies, chopped
  • 1 tsp Chopped Ginger
  • A sprig of Curry Leaves
  • 1/4 tsp Asafoetida
  • 1 tsp Besan Flour
  • Salt as required

  For Seasoning:

  • 1/2 tsp Mustard
  • 1/2 tsp Urad Dal
  • 1 tsp Chana Dal
  • 1 & 1/2 tbsp Oil

How to make Poori Masala?

1. Pressure cook the potatoes till soft. Let them cool and peel the skin. Mash it with your fingers.

2. Heat oil in a pan and season with mustard, urad dal, chana dal. Add the sliced onions, chopped green chillies, chopped ginger, curry leaves, asafoetida and saute with a pinch of salt till they become translucent.

3. Add a cup of water and cook till they become soft.

4. Add the mashed potatoes and mix well.

5. Add some water to get the required consistency. Mix besan flour with water and pour into the pan.

6. Let it boil till it becomes slightly thick. Delicious poori masala is ready to be served! Here are some useful tips for making poori.

Notes

  • If you want to make a dry masala, do not add water while cooking. You can sprinkle some besan flour at last to bind up everything and saute for a few minutes before switching off the stove.
  • Besan flour acts as a binding agent. You can skip that if you do not want.
  • Broekn red chillies can also be added while seasoning to spice up the dish.
  • I love the natural colour of this dish. So I did not add turmeric powder. You can add if you want.

 

Happy Cooking!

 

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