Time and servings
Time and servings
Ingredients
- 5 potato / aloo
- 3 tsp oil
- 1 tsp mustard
- 1 tsp chana dal
- ½ tsp cumin / jeera
- 1 tsp urad dal
- pinch hing / asafoetida
- few curry leaves
- 1 chilli (slit)
- 1 inch ginger (finely chopped)
- 1 onion (sliced)
- ¼ tsp turmeric
- ½ tsp salt
- 1 tbsp gram flour / besan
- 1¼ cup water
- 2 tbsp coriander (finely chopped)
- 1 tsp lemon juice
Instructions
- firstly, heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp chana dal, ½ tsp cumin, 1 tsp urad dal, pinch hing, few curry leaves, 1 chilli and 1 inch ginger.
- saute and splutter on medium flame.
- further, add 1 onion and saute well. do not brown the onions.
- additionally, add ¼ tsp turmeric and saute for a minute.
- now add mashed potato, ½ tsp salt and mix well.
- in a small bowl dissolve 1 tbsp besan in ¼ cup water.
- mix to smooth and lump free batter. pour the besan mixture over aloo.
- also, add 1 cup water and mix well.
- cover and cook for 10 minutes or until the besan is cooked well.
- after 10 minutes the aloo bhaji will thicken, so adjust consistency as required.
- furthermore add 2 tbsp coriander, 1 tsp lemon juice and mix well.
- finally, enjoy poori masala with hot poori or chapati.
Step-by-step
1
firstly, pressure cook 5 potato for 4 whistles or until they are cooked well. add ¼ tsp salt while cooking potato to enhance flavour.
2
peel the skin of potato and mash roughly. keep aside.
3
in a large kadai heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp chana dal, ½ tsp cumin, 1 tsp urad dal, pinch hing, few curry leaves, 1 chilli and 1 inch ginger.
4
saute and splutter on medium flame.
5
further, add 1 onion and saute well. do not brown the onions.
6
additionally, add ¼ tsp turmeric and saute for a minute.
7
now add mashed potato, ½ tsp salt and mix well.
8
in a small bowl dissolve 1 tbsp besan in ¼ cup water.
9
mix to smooth and lump free batter. pour the besan mixture over aloo.
10
also, add 1 cup water and mix well.
11
cover and cook for 10 minutes or until the besan is cooked well.
12
after 10 minutes the aloo bhaji will thicken, so adjust consistency as required.
13
furthermore add 2 tbsp coriander, 1 tsp lemon juice and mix well.
14
finally, enjoy poori masala with hot poori or chapati.
Video
Notes
- firstly, add tomato as a variation to aloo poori masala for tanginess.
- additionally, adding besan will thicken once cooled, so adjust consistency as required.
- furthermore, do not mash aloo completely, the bite pieces will make bhaji tastier.
- finally, poori masala recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/poori-masala-recipe-potato-masala/