Potatoes : 4, big
Turmeric powder : ½ tablespoon
Salt : To taste
Mustard seeds : ½ tablespoon
Urad dal : ¼ tablespoon
Chana dal : ¼ tablespoon
Cumin seeds : ¼ tablespoon (Optional)
Cashew nuts : 6, halved
Curry leaves : 1 twig
Coriander : To garnish
Green chillis : 4
Onion: 1, finely chopped
Oil : 2-3 tablespoons
1. Boil the potatoes, peel the skin and mash them. Don’t mash them into fine paste, there should be few lumps of potato.
2. Add salt and turmeric to mashed potatoes and mix well.
3. Heat oil in a pan. Add mustard seeds and let them splutter. Add cashew nuts, dals, curry leaves, chillis and saute for 1 minute. Add onions and saute till onions become translucent.
4. Now add the potato mixture and combine well. Saute on low heat till the raw smell of turmeric is gone. Garnish with chopped coriander.
This is the recipe I commonly use to prepare potato fry for masala dosa and chapati. For poori, the entire process is same except that after step 3, I’ll add a cup of water to the seasoning and then put potato mixture into boiling water and cook for 5 minutes before removing from heat.