POTATO MASALA (ALOO MASALA)
Potato masala or aloo masala is a dish made by sauteing boiled potatoes. It is usually eaten with poori or dosa. It can also be stuffed in wraps & sandwiches. Instructions included for stovetop & instant pot.
Provided by Swasthi
Categories Side
Time 35m
Number Of Ingredients 14
Steps:
- Boil potatoes either in a pot or pressure cooker.
- If cooking in a pot, bring water to a boil and add the diced potatoes. Cook them just until done or fork tender and not mushy. OR If cooking in a pressure cooker, add the potatoes to a bowl and pour little water. Cover and pressure cook for 3 whistles on a medium flame.
- Ensure potatoes are just cooked and not very soft or mushy.
- Heat oil in a pan and add mustard and cumin.
- When they begin to splutter, add chana dal and urad dal. Fry until golden and then add hing.
- Then add ginger and saute for 30 to 60 seconds until aromatic.
- Optional step to soften the dal - Pour 2 to 3 tablespoons water to the pan and cook until the dal turns soft. This is an optional step done to soften the dal. Ensure you evaporate all of the water before going to the next step.
- Add onions, green chili and curry leaves. Saute till the onions turn transparent.
- Once the onions turn transparent, add potatoes, turmeric and salt..
- Mash slightly and add very little water or potato boiled stock to make the entire potato masala moist. Stir and cook for one to 2 mins. Taste test and add more salt if needed.
- Add coriander leaves. Stir. Serve potato masala with dosa, puri, chapati, bread or rice.
- Press SAUTE button and pour oil to the inner pot of the instant pot.
- Add mustard, cumin, chana dal & urad dal. Fry all of these until the dals turn golden.
- Then add curry leaves, onions and green chilies.
- Saute onions well until they turn transparent or pink. Add ginger and fry for 30 seconds.
- Transfer the diced potatoes (1 inch cubes), add salt, turmeric and pour ⅓ cup (80 ml) water.
- Press CANCEL button. Deglaze the pot by scrubbing the bottom with a spatula to release bits of food stuck.
- Secure the instant pot with the lid. Position the steam release handle or vent to sealing.
- Next press PRESSURE COOK button and set the timer to 4 mins (high pressure).
- When the instant pot is done, press cancel. Release the pressure manually by moving the steam release handle from sealing to venting.
- If there is any excess moisture left, evaporate it in the saute mode first.
- Give a good stir and lightly mash only after the excess moisture has evaporated. Add more salt if needed. Garnish with coriander leaves.
- Serve potato masala with dosa, sandwiches, roti or even in wraps.
Nutrition Facts : Calories 202 kcal, Carbohydrate 25 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
POTATO PUFFS
I give this recipe out often. It's suitable for any meal, and a terrific use of leftover potatoes. They're great alongside sandwiches or hamburgers. -June Mullins, Livonia, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 puffs.
Number Of Ingredients 7
Steps:
- In a bowl, beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff; fold into the potato mixture. Brush eight muffin cups or small ramekins generously with melted butter. Divide potato mixture into cups. Brush remaining butter over potatoes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately.
Nutrition Facts : Calories 106 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 223mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
BAKED POTATO PUFFS
The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
- Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
- Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
- Scoop potato dough into the greased muffin cups.
- Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 4.8 g, Cholesterol 20.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 37.2 mg, Sugar 0.1 g
MOM'S POTATO PUFFS
My mother would always cook extra mashed potatoes so us kids could have these delicious puffs the next day. Over the years I have experimented with her basic recipe and sometimes will add grated cheddar cheese, chopped green onions and bacon bits to the mixture. I have also added corn niblets for a really different tasting puff.
Provided by PATTI PEARSON
Categories Side Dish Potato Side Dish Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
- Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 12.8 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 297.1 mg, Sugar 0.3 g
MASALA POTATOES
Wonderful recipe, not difficult to make and good either hot or cold. We love it and serve with all different cusines not just Indian.
Provided by mandabears
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes in a large sauce pan.
- Cover with boiling water.
- Cover pot.
- Simmer for 30 minutes or until potatoes are tender.
- Remove from pan.
- Cool slightly.
- Peel and cut into 1 inch cubes.
- Set aside.
- Heat vegetable oil in a large skillet.
- Add mustard seeds.
- Cook over low heat until they start to pop.
- Add chilies, coriander, ginger, tumeric, curry powder and salt.
- Cook over low heat stirring for 1 minute.
- Add potatoes and toss well to coat.
- Sprinkle with lemon juice and cilantro.
- Stir yogurt into potatoes.
Nutrition Facts : Calories 403.7, Fat 11.3, SaturatedFat 2.2, Cholesterol 5.3, Sodium 1040.4, Carbohydrate 68.8, Fiber 9, Sugar 5.5, Protein 9.5
MASALA POTATO PUFFS
Try adding peas or small cubes of fried paneer or halloumi to the potato filling in these flavour-packed masala potato puffs. They're great for sharing at a picnic
Provided by Kratia Garwal
Categories Lunch, Snacks
Time 1h15m
Number Of Ingredients 11
Steps:
- First, make the filling. Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 15 mins until tender. Drain, then crush roughly using a fork. Leave to cool, then stir in the rest of the filling ingredients and season well. Can be made up to three days in advance and kept covered and chilled.
- Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Put the pastry squares on the tray and working with them one at a time, spoon three or four teaspoonfuls of the potato filling onto one corner. Brush the exposed edges with some beaten egg, then fold the other corner over the filling to enclose it and make a triangle. Press the edges together and seal by pressing again using a fork. Repeat the process to make 12 potato puffs. Brush with more of the beaten egg and sprinkle with sesame seeds. Can be assembled a day ahead and kept chilled overnight. Bake for 20-25 mins until golden and puffed up, then transfer to a wire rack and cool for 10-15 mins before serving, or cool completely to pack for a picnic. Once cooled, will keep chilled in an airtight container for two days.
Nutrition Facts : Calories 298 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
BAKED CHEESY SAMOSA PUFFS
Snacks are a crucial component of every Diwali party, and these baked samosa puffs have crispy pastry encasing a cheesy, potato-stuffed interior.
Provided by Rachel Gurjar
Time 1h30m
Yield Makes 18
Number Of Ingredients 19
Steps:
- Place a rack in middle of oven; preheat to 400°. Place potatoes in a medium saucepan and pour in cold water to cover by 1". Season generously with salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, 25-30 minutes. Drain potatoes and let sit until cool enough to handle.
- Peel potatoes, then place in a large bowl and mash with a potato masher or fork until mostly smooth with some pea-size pieces remaining.
- Heat oil in a medium nonstick skillet over medium. Cook cumin seeds, mustard seeds, and asafetida, stirring, until fragrant, about 10 seconds. Add chile and ginger and cook, stirring, until softened, about 30 seconds. Stir in coriander, turmeric, and 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; cook, stirring, until fragrant, about 1 minute. Add potatoes and mix until spiced oil is thoroughly incorporated. Return potato mixture to bowl and let cool.
- Stir cheese, cilantro, lime juice, garam masala, and sugar into potato mixture. Taste and season with more salt if needed.
- Unfold puff pastry sheets on a lightly floured surface and cut into eighteen 2½" squares. Roll out each square to about 4½", then divide between 2 parchment-lined baking sheets.
- Working one at a time, brush edges of pastry with egg. Spoon a heaping tablespoonful of potato mixture onto center of each square. Fold pastry in half by bringing one of the top corners up and over filling and matching it up with the opposite bottom corner to make a triangle. Pinch edges together to seal, then crimp with a fork. Brush tops with egg. Chill puffs 15 minutes.
- Bake puffs until pastry is golden brown and cheese is melted, 25-30 minutes. (Some cheese may ooze out and that is okay.)
- Serve puffs with ketchup, green chutney, or hot sauce for dipping.
More about "masala potato puffs recipes"
POTATO PUFFS RECIPE: HOW TO MAKE POTATO PUFFS RECIPE
From recipes.timesofindia.com
POTATO PUFF PASTRY RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
VEGETABLE PUFF RECIPE, INDIAN STYLE VEG PUFFS - RAKS …
From rakskitchen.net
VEG PUFF (BAKERY STYLE) - SPICE UP THE CURRY
From spiceupthecurry.com
SPICED CRISPY BAKED MASALA POTATO WEDGES - MY …
From mygingergarlickitchen.com
VEG PUFF RECIPE | CURRY PUFF RECIPE | VEG PATTIES OR …
From hebbarskitchen.com
SWEET POTATO PUFFS RECIPE - NDTV FOOD
From food.ndtv.com
VEG PUFF RECIPE | HOW TO MAKE VEG PUFF | CURRY PUFF
From vegrecipesofindia.com
POTATO MASALA - SOUTH INDIAN STYLE - SUKHI'S
From sukhis.com
5/5 (1)Servings 4Cuisine IndianCategory Side Dish
- Add chili, mustard seeds, and curry leaves. As it sputters add asafetida and turmeric. Quick stir.
POTATO MASALA (ALOO MASALA FOR DOSA) - INDIAN VEGGIE …
From indianveggiedelight.com
- Firstly, boil the potatoes in a stovetop pressure cooker for 3-4 whistles with little water on medium heat and let the pressure release naturally. You can also boil potatoes in the Instant Pot. Or you can also cook them in a large pot until just tender, about 15 minutes, drain, and set aside.
- Firstly Peel and dice the potatoes into ¾ -1 inch cubes. I used Yukun gold potatoes about 400 grams.
INDIAN SPICY MASALA BABY POTATOES RECIPE - CUBES N JULIENNES
From cubesnjuliennes.com
MASALA SMASHED POTATOES - COOK WITH MANALI
From cookwithmanali.com
VEG PUFF - INDIAN BAKERY-STYLE RECIPE - CARVE YOUR CRAVING
From carveyourcraving.com
KAWAN FROZEN FLAKEY PARATHAS ALOO PUFFS - BHAVNA'S KITCHEN & LIVING
From bhavnaskitchen.com
ALOO MASALA, ALSO CALLED POTATO MASALA OR SPICED POTATOES
From tasteoftheplace.com
MASALA EGG PUFF – KITCHEN MAI
From kitchenmai.com
VEG MASALA PUFFS – THE CHUTNEY LIFE
From thechutneylife.com
MEAT PUFFS RECIPE | MASALA TV
From masala.tv
POTATO PUFFS RECIPE - DIGI SKYNET
From digiskynet.com
SPICY POTATO PUFF PASTRY/ALOO PUFFS - FOOD-TRAILS
From foodtrails25.com
PANI POORI (SEMOLINA PUFFS FILLED WITH FLAVORED WATER)
From asianfoodnetwork.com
ALOO PUFF RECIPE | ALOO PATTIES PUFF | POTATO PATTIES - HOMEMADE …
From hebbarskitchen.com
MASALA PUFFS - ZHEELICIOUS
From zheelicious.com
CHEESY POTATO PUFFS - MASALA TV
From masala.tv
EASY VEGETARIAN CURRY PUFFS - THE FLAVOR BENDER
From theflavorbender.com
POTATO PUFFS – PACHAKAM.COM
From pachakam.com
ALOO PUFF, POTATO PUFFS INDIAN - RAKS KITCHEN
From rakskitchen.net
BOMBAY ALOO MASALA SANDWICH | SPICY POTATO SANDWICH - POLKA PUFFS
From polkapuffs.in
SWEET POTATO MASALA PUFFS – THE TABLE OF SPICE
From thetableofspice.com
POTATO PUFFS RECIPE BY SHIREEN ANWAR - PAKISTANI CHEF RECIPES
From pakistanichefrecipes.com
POTATO PUFFS RECIPE BY SHIREEN ANWAR... - MASALA TV RECIPES
From facebook.com
MASALA POTATOES RECIPE - BBC FOOD
From bbc.co.uk
SMASHED FINGERLING POTATOES - EVERYDAYMAVEN™
From everydaymaven.com
MASALA MORNING - POTATO PUFFS RECIPE BY SHIREEN ANWAR... | FACEBOOK
PANEER PUFFS/ PANEER VEGETABLE PUFFS - MEEMISKITCHEN
From meemiskitchen.com
MASALA SMASHED POTATOES RECIPE - PUREWOW
From purewow.com
MASALA PUFFS / PATTIES RECIPE STUFFED WITH POTATO & PEAS MASALA
From youtube.com
INDIAN SPICED POTATO PUFFS - MASALACARTE.COM
From masalacarte.com
POTATO PEAS MASALA / URULAIKILANGU PATTANI MASALA - SASHI RECIPES
From sashirecipes.com
EASY POTATO MASALA (BATATA BHAJI) - PIPING POT CURRY
From pipingpotcurry.com
POTATO PUFF MUMMIES RECIPE BY SHANNON DARNALL
From thedailymeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love