Poori Masala Recipe | Aloo Bhajji Recipe
Who doesn’t love Potatoes..?? And what a classic combo if it’s curry is used with Puris. I always love dry aloo sabzi with Puri or chapati since childhood. Unlike North, in south India, aloo masala is a known combo with Puri.
As Puri is a deep fried food, I don’t make so often, that’s when chapatiand phulka take it’s place. A Lot of variations are there, this is my MIL’s version of making Aloo Masala.
Along with potatoes, I like to add peas and chopped carrots, but mostly avoid as my husband don’t like any other veggies playing the main role in Poori Masala ;).
As this combo serves as a heavy meal, an addition of ginger helps in digestion. I usually add only ginger, but you can add ginger-garlic paste and even a tomato. Try this recipe and let me know how it came out for you.
How To Make Aloo Masala for puri with step by step photos :
1. Boil potatoes for 7-8 minutes and peel the skin. Mash half of it properly and rest can be kept as cubes.
2. Start seasoning and add the ingredients till chana dal ( I have written the ingredients in order). Saute till dal is light brown.
3. Continue adding onion, chilly and curry leaves. Saute till onion is golden brown. Add turmeric. mix well.
4. Add and saute gram flour at this time. Mix well.
* Advantages of adding gram flour directly after onion rather making a paste; less messy and no raw smell or lumps. Isn’t it quick 😉
Poori Masala Recipe | Aloo Bhajji Recipe
Ingredients
- 2 medium Potatoes
- 3 tsp Vegetable oil
- 1/2 tsp Cumin seed / jeera
- 1 inch ginger crushed
- 1 tsp Ssplit urad dal
- 1 tbsp Chana dal
- 1 big Onion sliced
- 1 nos Green chilly
- 1 spring Curry leaves
- 1/2 tsp Turmeric powder
- 2 tsp Gram flour / besan
- 1/2 tsp Saunf / fennel powder
- 1.5 cup Water
- 1 handful Coriander leaves chopped
- salt to taste
Instructions
- Boil potatoes for 7-8 minutes and peel the skin. Mash half of it properly and rest can be kept as cubes.
- Start seasoning and add the ingredients till chana dal ( I have written the ingredients in order). Saute till dal is light brown.
- Continue adding onion, chilly and curry leaves. Saute till onion is golden brown. Add turmeric. mix well
- Add and saute gram flour at this time. Mix well.
- * Advantages of adding gram flour directly after onion rather making a paste; less messy and no raw smell or lumps. Isn't it quick
- Mix well the mashed and cubed potatoes. Add saunf and water. Combine all together. Cover and let it cook for 3-4 minutes.
- Open the lid and add coriander leaves. Turn off the flame. Cover it till you serve.
- * Coriander will get cooked with it's steam and blend well.
