- Cuisine: Indian
- Course: Breakfast/Dinner
- Prep time: 30mins
- Cook time:30mins
- Serves: 5 persons.
Ingredients:
- For Kizhangu/Potato masala:
- Potato – 4
- Onion – 1 chopped
- Green chilly – 2
- Ginger – 1/2 tsp
- Curry leaves few
- Salt – as required.
- Turmeric Pinch
- Cashew 10
- Coriander leaves
- Mustard – 1 tsp
- Oil – 1 tbsp
- Cumin -1 tsp
- Urad dal – 1 tsp
- Water – 1 cup
- Pressure cook potatoes for 3 whisltes. Peel the skin and mash. set aside.
- In a pan add some oil. Once it is hot add mustard seeds. Splutter
- Add cumin and urad dal. Saute 30 secs.
- Add curry leaves, green chillies, ginger and Cashews. Saute until cashews are golden.
- Add Chopped onions and cook until they are salt.
- Once onions are cooked add mashed potato and mix well.
- Add turmeric and salt and mix well.
- Add water and mix everything well.
- Mix 1 tbsp of besan flour in little water and add them to the gravy. This helps to make the gravy thicker. Mix without any lumps.
- Close and cook for 5mins on medium flame.
- Garnish with coriander leaves and turn off.
Let’s make poori.
Ingredients:
- Wheat flour – 2.5 cups
- Salt as required
- Oil – 1 tbsp
- Milk – to form soft dough.
- Oil for deep frying poori
- In a mixing bowl add wheat flour, salt and oil. Add milk little by little and form a soft firm dough.
- Divide the dough to equal small balls.
- In a pan add some oil for deep frying the poori.
- Start rolling the balls to not too thin or too thick circles.
- Do not use lot of flour for dusting.
- When oil is hot, drop them slowly .
- Fry golden on both sides by flipping them.
- Transfer to plate.
- Serve hot poori’s with masala.
- Note: Only if oil is too hot the poori will not puff.
- Always serve hot poori.
- Also when you roll if the poori has hole, it will not puff.
- For potato masala, you can also add tomato after frying onions.
- You can green peas and shredded carrot also.
- Left over can also be used as masala for dosai.
