Restaurant Style Poori Masala Potato Masala Side Dish For Chapati #poorimasalapoori masalaingredientsboiled potato – 4onion – 2oil – 2 tbl spoonmustard – ½ teaspooncumin seeds – ¼ teaspoonurad dal – ½ tbl spoonchana dal – 1. Wash and pressure cook potatoes for 3 whistles or until soft. after it cools, peel the skin and mash it up well. (but not to a paste) keep it aside. thinly slice onions, chop tomatoes and keep it ready. method. heat oil in a pan kadai, add mustard seeds, when it splutters, add channa dal and urad dal.
Restaurant Style Poori Masala I Potato Masala Side Dish For Chapati I To make a gluten free dish you can skip asafoetida and serve this poori curry with dosa or roti or poori made from gluten free flours or millet flours. 10. stir and mix very well. saute the onions on low to medium low heat stirring often till they turn translucent. 11. now add 2 teaspoons besan or gram flour. 12. Cut them into quarters and pressure cook for 2 whistles until soft. keep aside. in a pan heat oil. add mustard seeds, cumin seeds, urad dal and chana dal. as the mustard and cumin seeds splutter and urad chana dal becomes golden brown, add washed curry leaves along with roughly crushed garlic and slit green chillies. Cook 3 potatoes, peel and slightly mash with hands. add potatoes and mix gently and cook for 2 3 minutes. in a bowl add 1 tsp of besan or chickpea flour, add 4 5 tsp of water and mix until no lumps. add besan flour mixture and combine it well. cook for one more minute and turn off the flame. serve hot with poori. In a pan, add oil and throw in the mustard seeds, urad dal, ginger,green chilli and curry leaves. when the urad turns golden brown, add the sliced onions. saute for few minutes till the onions becomes translucent. when done, add the mashed and cubed potatoes. add 1 cup of water to this.
Restaurant Style Poori Masala Potato Masala Side Dish For Chapati Cook 3 potatoes, peel and slightly mash with hands. add potatoes and mix gently and cook for 2 3 minutes. in a bowl add 1 tsp of besan or chickpea flour, add 4 5 tsp of water and mix until no lumps. add besan flour mixture and combine it well. cook for one more minute and turn off the flame. serve hot with poori. In a pan, add oil and throw in the mustard seeds, urad dal, ginger,green chilli and curry leaves. when the urad turns golden brown, add the sliced onions. saute for few minutes till the onions becomes translucent. when done, add the mashed and cubed potatoes. add 1 cup of water to this. Heat oil in a pan. add chana dal, fennel seeds, garlic, green chillies and curry leaves one by one. then add the onions and saute till they become glossy. add the tomatoes, turmeric powder and salt. saute well till the tomatoes become mushy. then add a glass of water and bring it up to a boil. add the mashed potatoes to the pan and blend well. 1. wash, peel and cube 450 grams (1 pound) potatoes. add them to a pressure cook along with 1 cup water. cook for 1 whistle on a medium flame. you may also place them in a bowl, pour water and pressure cook for 2 to 3 whistles. if you want you may also cook them in a pot. add the potatoes to a pot and pour 1 cup water.
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