Poori masala | Potato Curry | Poori curry | Aloo Bajji recipe with stepwise pics, detailed notes and recipe video. This is one of the famous south Indian recipe that is simple, quick and delicious side dish for poori, chapathi, dosai.
Poori masala or Poori kilangu It is one of the default entry in almost all the restaurants Menus in Tamilnadu. They call it “Sunday special” at my home. You can gobble as much pooris , dosais you can during Sundays when potato masala is served. I remember as a kid, when I shop with my parents, I order poori masala every time we dine at hotels. They are absolutely kid’s favorite and best side dish for Poori.
This simple potato masala goes well with poori, chapathi also dosai.
Check out our Poori and other Indian Bread Recipes.
Things to note
Garlics
Adding 4-5 chopped garlics will enhance the flavor also helps prevent gas, bloating caused by the potatoes. So do not skip it. Finely chop the garlics and saute until raw smell leaves.
Ghee
At the end, before you switch off the flame, add 1-2 tbsp of ghee. Usually they add dalda, for healthy version I add 1-2 tbsp of ghee. Ghee enhances the tastes and gives an amazing flavor to the poori masala.
Poori Masala Video Recipe –
Lets check out the recipe
Wash the potatoes and cut them into halves. In a pressure cooker add the potatoes , water just to immerse and boil them for 3 whistles. After the pressure settles down peel the skin of the potatoes.
Meanwhile, heat oil in a pan/ kadai in a medium flame. Add the mustard seeds and let it sputter. Add channa dal, green chilli, curry leaves and add, chopped garlic, grated ginger.
Once the channa dal turns golden brown add onions and fry them until the onion turn soft and transculent.
Add salt, turmeric to the pan and add water. Close the lid of the pan and let the onions cook for 3 – 5 minutes. Add the potatoes to the pan and mash it with back of the ladle a little.
Keep the flame in low medium and let the potatoes absorb the masala and cook until desired consistency.
Switch off the flame , add a tsp of butter of clarified butter (ghee) and garnish with coriander leaves.
Serve the yummy poori masala for poori, chapathi. Tastes good for dossai as well.
Poori Masala | Poori Curry | Potato Bajji curry | Aloo Bajji curry | Poori Kilangu
Ingredients
- 3-4 Potatoes medium, boiled
- 2 Onion medium thinly sliced
- 4 Garlic cloves finely chopped
- 1 tsp Ginger grated
- 4-5 Green chilli slit
- 1 spring Curry leaves
- Salt as required
- 1 – 1 1/2 cups of Water
- Coriander leaves to garnish
- 1 - 2 Tbsp Ghee
TO Temper
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1/2 Tsp Urad Dal
- 1-2 tsp Channa dal
Instructions
- Wash the potatoes and cut them into halves. In a pressure cooker add the potatoes , water just to immerse and boil them for 3 whistles. After the pressure settles down peel the skin of the potatoes.
- Meanwhile, heat oil in a pan/ kadai in a medium flame. Add the mustard seeds and let it sputter. Add channa dal, green chilli, curry leaves and a pinch of hing. Once the channa dal turns golden brown add onions, garlic , ginger and fry them until the onion turn soft and transculent.
- Add salt, turmeric to the pan and add water. Close the lid of the pan and let the onions cook for 3 – 5 minutes. Add the potatoes to the pan and mash it with back of the ladle a little. Keep the flame in low medium and let the potatoes absorb the masala and cook until desired consistency.
- Switch off the flame , add a tsp of butter of clarified butter (ghee) and garnish with coriander leaves. Serve the yummy potato masala for poori, chapathi. Tastes good for dossai as well.
Notes
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