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 !
Ingredients
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.
