Match made in heaven or earth? I don’t have an exact answer for this question. I am neither opening a debate. But men/women created food matches like bread & butter, puttu with kadalai curry, kichdi and kadi, rabadi & jilebi, puri & srikhanth (in North) Puri and masala (in south), etc. The list is never ending story around the world. The matchmakers remain unknown but their culinary matches tickle your tongue forever. Whether you are kid, adult, foreigner, you would have come across one of these combo in Indian recipe book, hotel menu card or even in your mom’s kitchen.
The puri and potato masala would be a comfort food if you were still young, sorry if you feel “older or conscious” become uncomfortable because of the deep fry goodness! The masala is the most popular match for those deep fried puris!
The matching jodi is reaching Made for each other event created by Ashvada
Not much complicated to make such a complete dinner, I am sending to Siri who is hosting Recipes for the rest of us: Dinner created by Ramki
Recipe yield for 2 adults serving!
Recipe for potato masala:
Potato: 3 medium
Onion: 1 medium
Green chilis: 5 to 6 num
Ginger: 1 tsp minced
Turmeric: ¼ tsp
Besan flour (optional): 1 tbsp (mixed with little water)
Tomato (optional): 1 small
Chilli powder (optional): ½ tsp
Note: I didn’t use any tomato and chilli powder (which is totally optional, in Tamil Nadu, the potato masala doesn’t contain both of the ingredients)
Oil: 1 to 2 tsp
Mustard seeds: 1 tsp
Urad dhal: ½ tsp
Bengal gram/ channa dhal: 2 tsp
Curry leaves: few
Cilantro: few leaves choppes
Boil the potato until fork tender (can pressure cook with wnough water and leave 2 to 3 whistle)
Easiest ways is peel and dice at same size and add enough water to cover.
Cook in microwave HIGH for 8 to 9 minutes. Drain the water and mash little coarsely with back of the fork!
Heat the oil in a pan, add the seasoning one by one, when they start to crack. Add the onion, ginger and green chilies. Fry until translucent.
Add the mashed potato, turmeric and adjust the salt. Pour the besan flour mix in water, and add at least ½ cup or more water. U can make little thinner the gravy will thick very quickly! Garnish with cilantro leaves and serve with puris or even crispy dosa!
Recipe for puris:
Atta/ wheat flour: 1 cup
Semolina/rava: 2 tsp
Salt: ¼ tsp or more
Water: less ½ cup to make dough
Oil: to deep fry
U might need less than ½ cup of water to make the dough. The dough should be hard not loose like for chapatti/roti. So make sure you use less water.
Mix the three ingredients in a bowl.
Add the water slowly and mix it.
Once it comes together, knead 5 minutes and keep covered.
Note: If the dough is resting for long time, The puri suck oil and the result is OILY puris.
Can make immediately.
Keep the wok/Kadai ready in stovetop with enough oil to deep fry
Take a small balls (gooseberry size), roll without using any flour (if stick use little oil). It should not be thin, roll slightly thick!
Drop slowly in oil and with a spoon strainer (spider spoon) try to press down the puri in oil. They will start to puff. And try to turn slowly. Both sides should be fried.
Take out and drain in paper towel.
Serve with potato masala.
Tips to make puris.
Do not rest the dough for longer time, result will be oily puris.
Make the dough little harder not sticky like for roti.
Don’t use flour when it sticks, use little oil – The flour will spoil the deep-frying oil.
Press slightly once u drop the puri in oil until it puff
The oil should be hot, but in medium heat.