Puri and masala

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.

Puri and potato masala

Recipe yield for 2 adults serving!

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Recipe for potato masala:

Ingredients

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) 

  Seasoning: 

Oil: 1 to 2 tsp 

Mustard seeds: 1 tsp

Urad dhal: ½ tsp 

Bengal gram/ channa dhal: 2 tsp

Curry leaves: few

Garnish: Cilantro: few leaves minced

 Method: 

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:

Ingredients

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

 you 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. 

  Method: 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 puris suck oil and the result is OILY puris. you should 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 or 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 puris in oil until it puff The oil should be hot, but in medium heat.