Potato Masala with Poori is one of the most sought after breakfast dish. This masala is made in purely South Indian style. ideal weekend breakfast . Can be served with dosai , chapathi etc, too.
Recipe taken from Cook and See Part -1.
Ingredients
- Potatoes(medium in size) 6 in number,
- Onions 2 chopped fine,
- Besan or chickpea flour ½ cup,
- Ginger ½ teaspoon, ( grated )
- Oil 4 teaspoon,
- Mustard 1 teaspoon,
- Black gram dal 1 ½,
- Green chillies 5 to 7,
- Water ½ cup,
- Ghee 2 teaspoons,
- Turmeric powder ½ teaspoon,
- Salt 1 ½ teaspoon,
- Poppy seeds ½ teaspoon,
- anise seeds ½ teaspoon,
- cinnamon half an inch,
- cloves 4,
- cardamom 4
- Curry leaves and coriander leaves few.
Method
- In pan, add 2 teaspoon of oil and heat. Add cloves cardamom , poppy seeds ,anise , cinnamom and shallow fry, till brown. Powder when cool , keep aside .
- Cut the potatoes into four and cook to soft. Peel, cube and keep aside.
- In a deep frying pan, heat rest of the oil, add mustard as soon as it splutters, add black gram dal, green chillies and ginger.
- Add onions and shallow fry till transparent. Add the potato (cubed small) and salt to the pan, stir for 3 to 4 minutes.
- Mix chickpea flour with water, and add.
- Stir and cook for 5 to 6 minutes, till the rawness of the flour goes.
- Add the masala powder to the cooking gravy and cook for 2 to 3 minutes.
- Garnish with curry leaves and coriander leaves.
- Serve hot with pooris.
- The masala powder can be totally omitted, if you not desired.
