Poori Masala or Poori Urulai Kizhangu Masala or Aloo Bhaaji is a simple potato based side for poori. It can be prepared quickly and I love this along with dosa too. :-) We can add this as the masala for Masala dosa. Poori Masala is one of my favorite combo. My mom used to tell me that whenever we go to restaurant I only ask for poori Masala. Now my vaandu also likes poori masala.
So here comes the recipe.
- Potatoes: 6 – 7 small sized ones
- Onion: 1 medium sized
- Finely Chopped Carrot – 1 (optional)
- Chopped Ginger – 1 tsp (optional)
- Green chilies: 2
- Oil – 1 tbsp
- Mustard seeds: 1tsp
- Jeera /Cumin Seeds: 1tsp
- Turmeric powder: 1tsp
- Salt – As required
- Water – 1 cup + as required.
- Besan/Kadalai Maavu – 1 to 2 tbsps
- Coriander leaves – 1 strand
- Chopped cilantro for garnishing
- Boil the potatoes and remove the skin and mash them roughly with your hands or chop them into cubes. I usually microwave them for about 6 minutes and peel the skin and keep it ready. I mash them just before adding it to the masala.
- Mix the besan/chick pea flour with 1/2 cup of water and keep aside. Make sure there are no lumps. Adjust the besan water ratio according to your gravy consistency.
- Heat the kadai and add oil
- Add the mustard seeds and jeera.
- Once they splutter add the chopped green chillies and chopped ginger.
- After a minute or so add the chopped onions.
- Once the onions become translucent add the carrots, turmeric powder and salt. Add 1/2 cup of water and cook till the carrots becomes tender.
- Add the mashed boiled potatoes and besan mixture.
- Allow it to boil. If required add more water.
- Let it cook till you get the required consistency.
- Add the chopped coriander and cilantro and serve hot with poori.
- Adjust the salt and green chillies according to your taste.
- Ginger and carrots are optional.
- Green peas can be added too.
- Adjust the besan water ratio according to your gravy consistency.