Poori Masala


This Potato Bhaji / Podimas – recipe is a lightly spiced side dish for Puri or Chapathi. Every household has its own version of cooking style for each recipe. Here I share with you our own version Podimas recipe, with a hint of coriander leaves and curry leaves, which is an excellent delectable combination for Kerala Style Poori. Enjoy the recipe !

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Big Onions – 2 nos


Potatoes – 3 nos

Fennel seeds (powder) – ¼ tsp

Channa Dal Powder – 1 tsp

Coriander Leaves – 2 stalks

Green Chilly – 10 nos

Ginger – 1 small pc

Turmeric Powder – ¼ tsp

Salt – to taste

Vegetable Oil – 2-3 tbsp

Mustard Seeds – 1 tsp

Curry Leaves – 2-3

Urad Dal – 1 tsp

Method of preparation

Into a pan, goes 3 tbsp of oil and mustard seeds to splutter. Add urad dal and curry leaves. Once it is roasted, add the chopped green chillies, chopped ginger and saute well. (If you use the whole fennel seeds, you can add now). Now add the sliced onions and saute until they turn transparent. Add the turmeric powder and a bit of salt also at this stage. Add the fennel seeds powder also along with the onions. Now dissolve the chana dal powder in 4 tbsp of water until well mixed and add to the pan. (Adding the chana dal gives the real restaurant style taste for the potato bhaji). Add a glass of water, mix well and let it boil. Check the salt level at this stage. While the gray gets boiled, mash the boiled potatoes with a fork. (Selecting yellow potatoes add better taste for the podimas). Now add the mashed potato into the pan and let it boil with the closed lid for 2-3 minutes again until the gray reaches the desired consistency. Now open the lid and switch off the flame. Add chopped coriander leaves as a final garnish. Yummy Podimas is ready to be served with the Puris or chapathis.