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Puri – Potato Curry

Print version of Puri – Potato Curry

In our home, Potato masala that is usually served with puri is a simple recipe and almost like a dry saute. With the same basic potato masala recipe, variations are prepared, away from monotony. Adding besan (chick pea flour) towards the end of the cooking process gives an interesting twist and has a more curry like consistency. Its finger licking good. :)

bangaladumpa-senaga-pindi-kura
Puri – Potato Curry

Puri-Potato Curry Recipe

Prep & Cooking: 30 mts

Serves 4-5

Cuisine: Andhra

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Ingredients:

3 potatoes, peeled and crumble with hand

2 onions, finely sliced

2-3 green chillis. slit

1″ inch ginger, finely minced

large pinch turmeric pwd

1 tbsp besan/senaga pindi/chick pea flour

salt to taste

coriander leaves for garnish (optional)

1 1/2 tbsps oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1 tsp minappa pappu/split black gram/urad dal

1 tbsp channa dal/senaga pappu/bengal gram

2-3 green chillis, slit

10-12 curry leaves

1 Heat oil in a cooking vessel, add mustard seeds and let it splutter. Add urad dal and channa dal and fry till they turn red. Add fresh curry leaves, green chillis and ginger and saute for a few secs.
2 Add the sliced onions and saute on medium heat for 4-5 mts or till the onions turn transparent. Add the turmeric pwd and combine. Add the crumbled boiled potatoes and adjust salt. Place lid and cook for 3 mts.
3 Add a cup of water to the potatoes and increase flame, cook for 2 mts. Reduce flame and place lid and cook for 4-5 mts.
3 Remove lid, sprinkle the besan all over the cooking potatoes and give a good stir. Simmer till the rawness of besan/chick pea flour disappears, approx 3-4 mts and the curry slightly thickens.
4 Garnish with coriander leaves and serve with puris.

Puri – Potato Curry Recipe

Prep time: min
Cook time: min
Main Ingredients:

In our home, Potato masala that is usually served with puri is a simple recipe and almost like a dry saute. With the same basic potato masala recipe, variations are prepared, away from monotony. Adding besan (chick pea flour) towards the end of the cooking process gives an interesting twist and has a more curry […]

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By • Feb 23rd, 2009 • Category: All Recipes, Chaat Recipes, Indian Breakfast Recipes, Indian Curry Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes

  • suprajavenkat

    Sailu garu,

    Ur puris are tempting me..i need a tip from you to make soft and puffy puris. everyday i have to visit ur blog…with out visiting ur blog my day is not complete. thanks a lot for ur awesome recipes.

    i need some info …which shops sell this icing sugar and vanilla extract or vanilla bean. I am from Bangalore.
    -regards
    Supraja

    Some tips on how to make soft and puffed puris. Use low fat milk+warm water+1-2 tsps oil to prepare puri dough and the dough should be slightly harder on touch compared to chapathi dough (the puri absorbs less oil). Do not use refrigerated dough as puris will absorb a lot of oil. Once the puri dough is prepared don’t let it sit for too long, roll out slightly thicker than you would for rotis and prepare puris within 5-10 mts of preparing the dough. Spread a newspaper and lay out the rolled out puris next to one another and don’t pile them one upon the other. (For variation, sometimes I add a tbsp of semolina to a cup of wheat flour and prepare the dough with curds, even this works good)

    For frying the puris, heat enough oil for deep frying and once the oil is just under piping hot, slide one rolled out puri into the hot oil. Using a wide spatula, press the center of the puri gently and you will find the puri swells up like a balloon. Flip the other side and fry for a few seconds. If the oil isn’t hot enough, the puri will not puff up.

    You can get icing sugar and vanilla extract in any good dept store like Spencer’s or More.

  • Sudha

    Hello Sailu..
    “HAPPY SHIVARATRI” to u n ur Family…wats ur special today..:)

    Today’s recipe pics looking gud…Thanks a lot!!!!

  • http://whatsforlunchhoney.blogspot.com/ Meeta

    Oh i always can dive into this! looks d’lish!

  • http://foodieshope.blogspot.com Asha

    Happy Sihva Ratri Sailu to you and family. Poori Alu, no matter how many times we eat, we still crave for them. Looks great, enjoy! :) )

  • http://madhusfoodjournal.blogspot.com Madhumathi

    Wish you a happy Shiva ratri :)
    The platter looks delicious and I got hungry now.

  • http://www.nannaadige.blogspot.com ashwini

    Happy Shivarathri to you and you family..Ha poori with sagu looks so yumm, my mouth is watering..

  • shaikhmohammed

    hi, happy shivratri. very yummy potato curry. in spices u have used only green chilly not red chilly. that is fine. i suggest to dry roast besan before adding to curry. it would be better. thanks

  • http://getonthechefxpress.blogspot.com/ Sher

    Hi Sailu,

    I have been reading your posts for a long time nnow but have been a silent lurker. Never made any comments :) You are doing a wonderful job and your cooking reminds me of comforting home made yummy food. Keep it up and happy Shivratri!

  • swethaskitchen.com

    hi sailu
    your puri looks yummy and my mouth is watering after seeing your puris.

  • http://www.ecurry.com Soma

    nothing beats alu subzi & puri:-)

  • Lakshmi

    Sailu

    This is how exactly my mom makes. Your post made me so nostalgic. Reminds me how much I miss her :)

    Lakshmi

  • http://www.deepaskitchen.blogspot.com Deepa Hari

    Puris look Yum with the potato curry.

  • http://maninas.wordpress.com/ Maninas

    This looks absolutely lovely. And thanks for the puri tutorial in the comment above! Can we have one for chappati, too, please? :) ta!

  • http://www.curryinkadai.blogspot.com kalva

    simple yet delicious..

  • http://www.cookingandme.com Nags

    Adding besan does sound like a nice twist. I make this whenever my husband craves some deep fried stuff (which is all the time but I don’t let him indulge that often :D )

  • R.Punitha

    Hi Sailu ,

    Puri & Potato curry looks delicious.
    I add some shredded carrot and boiled channa dal (not mashed)
    to this recipe to increase the quantity.
    Thank you Sailu. Take care, Bye…

  • http://www.saappadu.com Akal

    They look perfect! my daughter loves poori and potato masala!

  • sahiti

    Plate looks inviting Sailu! Can you please post the recipe for the spicy veg kurma served with pooris in south Indian restaurants? Thank you in advance

  • Soujanya

    Dear Sailu,
    Wow!!!! I finally get the right recipies. I loved eating and making the above puri bhaji dish. Thanks for the right taste. I have never been able to make this bhaji which my mom makes and i have been trying to make it but im afraid i was always lacking some ingredient in the sabji. Today after i read from ur site I was able to make the right tasting bhaji.

    Thanks once again for ur lovely recipie.

    Regards,
    Soujanya

  • http://www.gobimanjuria.blogspot.com Manju Kalanidhi

    Dont u think that sprinkling besan powder may cause it to form little lumps. I have tried it once and it turned out with little besan balls all over. Instead, where you suggested pouring a cup of water to the cooked potato mixture, add two teaspoons of besan to this cup of water, blend it into a smooth paste and put in the mixture. Little it boil for a minute when you can see the bubbles and the consistency is thick, you can switch it off. Just a suggestion :)

  • madhuri

    hai sailu
    gud idea
    i tried it gud taste
    keep it up

  • Madhu

    Dear Sailu,

    I am an ardent fan of your website and check it regularly. Today, I made puris and took your tip of mixing the dough with milk+warm water. The puris came out so soft! Now I know the trick. Thank you for a great website filled with yummy recipes.

    Cheers!
    Madhu

  • Sailaja

    I can’t imagine a south-indian potato curry that too with a poori without Tomatos in it. I added tomatos to the above recipe and the curry came out very good.

  • sowmya

    hi sailu ,how r u?
    i have been watching ur blog from past 4 mnts
    this was awesome blog where i can find all my mom’s recipes
    i need a small help from u
    i need quantity to prepare veg biryani for 10 people n the recipe for this
    plz help me na

  • Rashad

    Hello.
    For the completely inept (namely, me): do you start with potatoes that are boiled already? I thought that was the case from the “crumbled by hand” – but preboiled potatoes seemed to just absorb more water than they should have.
    Was a minor point anyway … like all your recipes, wonderful. Your blog is my South-Indian recipes “gold standard” by which I measure all the others.
    Thanks.

    • http://sailusfood.com Sailu

      Thank you for your very kind words, Rashad. :) Yes, you use boiled potatoes. You will not be using too much water anyway.

  • usha

    hey sailu…
    i’m so confused of making anything.after seeing ur’s it makes me clear.thx a lot.

    usha.

  • Anish_ruvana

    hi
    this is anish i try ur potato carry it good i got grate taste i never had
    thank u

  • Anish_ruvana

    hi
    this is anish i try ur potato carry it good i got grate taste i never had
    thank u

  • HK

    Thanks for your recipe.

  • Sowmiyashree

    It’s very nice make many more like this

  • Surekha Ram

    Hi Sailu,

    I tried this receipe today and it came out very well..my husband loved it! Each time I search for a receipe in google I end up picking the one from your blog..Intially thought its some random foof blog..but I realise how serious you are about it..so from now I will start following your blog instead of wasting my time search over net. Thanks a lot and keep up the good work! (I am going to try more of your receipes this weekend)

    Regards,
    Surekha