Poori Masala Restaurant Style

Poori Masala is an all time favourite. There is no particular time to have poori masala. This is the recipe for the side dish served along with Poori in restaurants.

Method: 

• Heat 4 teaspoon ghee and 2 teaspoon oil in a pan. Add mustard seeds, split chickpeas and split black gram. 
• Add chopped onions, tomatoes, green chillies, ginger and stir well. 
• Add turmeric powder, chilly powder and salt. Sauté till oil separates. 
• Add the potato mix into this and add one and a half cup of water. Stir well and cook on low flame. 
• The final product must not be too thick or too watery. 
• Serve hot with pooris. 
• The curry has the tendency to thicken when cold. Use adequate boiling water to get the required consistency before serving. 

Ingredients A : 

Potatoes - 2 large ones boiled and mashed 

Cashew nuts - 10 nos.  Soaked in boiling water for 15 minutes and ground to a paste. 

Chick pea flour (besan) - 3 tablespoons mixed in half cup of water without lumps. 

• Mix all the above ingredients well and set aside for half an hour. 

Ingredients B: 

Onion - 1 big Chopped 

Tomato - 1 big Chopped

Green chilly - 2 or 3  Cut each into 2or 3 pieces

Ginger - 1"piece chopped finely 

Chilly powder - 2 teaspoons

Turmeric powder - 1 teaspoon 

Salt

Water - 11/2 - 2 cups

For Seasoning: 

Ghee (clarified butter) - 4 teaspoons 

Oil - 2 teaspoons 

Mustard seeds - 1/2 teaspoon 

Split chick pea ( channa dal) - 1 teaspoon 

Split black gram ( urad dal ) - 1 teaspoon