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BHINDI/OKRA MASALA

I get happy when I have to cook less and when it comes to dishes vetoed by the whole family, I can easily end up cooking dishes suitable for all 4 at home - a single menu. But this is rather a rare scenario at home. So a simple vegetarian menu with Chapati or Paratha along with Dhal & a simple Sabji is always a quick fix according to me. Finish off with a little bit of Curd Rice & pickle, (Ha, as always a personal choice) converts this meal into a totally complete & comforting meal.

Okra/Bhindi is one vegetable which is commonly liked at home and I make sure to stock Okras. We can cook Okras in several ways. Cooking Okra/Lady's Finger is slightly tricky. The reason is the slimy nature of Okra. According to me, Okra shouldn't be overcooked & shouldn't be slimy and for me, it should be green in Colour. So, I cook Okra briefly on a medium-high flame to retain its crunchiness, colour and nutrition. This vegetable when perfectly cooked turns out to be so tasty, crunchy and retains the nutritional value. It has amazing Health Benefits too.

OKRA/LADY'S FINGER

Okra/Lady's Finger is rich in Iron, Folic Acid & Vitamin B6
Okra is rich in many nutrients and particularly high in vitamins C and K.
Okra provides Protein called Lectin, a nutrient that is believed to prevent Cancer.
Okra is rich in antioxidants
Okra also helps to control the Blood Sugar Level.

This Bhindi/Okra Masala recipe calls for basic Indian Masala with Onions, Tomatoes, Ginger and Spices. An easy recipe with very few ingredients and all the more it can be cooked within 15 minutes. Above all, it is my personal favourite as it goes hand-in-hand with both Roti & Rice. Serve it along with Warm Chapati or Paratha and Dhal for a complete meal.

For more Recipes with OKRA/LADY'S FINGER, Click here...

Cuisine - North Indian
Course - Side dish
Spice Level - Low - Medium
Difficulty - Medium
Serves - 3 - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes

For more SIDE DISHES FOR CHAPATI/ROTI, Click here...

HOW TO COOK BHINDI/OKRA MASALA

BHINDI/OKRA MASALA

INGREDIENTS:

Okra/Bhindi - 500 Gms
Oil - 2 -3 Tbpsn
Cumin Seeds - 1 Tspn
Onion - 1 No.
Ginger (1" Piece) - 1 No.
Tomato - 1 No.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder - 2 Tspn
Garam Masala Powder - 1/4 Tspn
Amchur/Dried- Mango Powder - 1 Tspn
Salt - To Taste
Jaggery - 1/4 Tspn

For a detailed Recipe on HOMEMADE GARAM MASALA POWDER, Click here...

METHOD :

Wash and clean the Okra / Lady's finger. Pat dry and allow it to dry on a kitchen towel.
Trim off the corners and chop them into 1" pieces
Heat Oil in a Pan, splutter Cumin Seeds.
Immediately add thinly sliced Onions, finely chopped Ginger and saute until onions turn translucent.
Add chopped Okras along with a dash of Salt and give a quick stir.
Now add Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala, and fry this on a medium-low flame until the raw flavour goes.
Add finely chopped Tomatoes and cook this on a low flame until oil separates from the masala.
Saute the Okra/Bhindi Masala on a low flame until the vegetable is cooked and the stickiness of the vegetable is totally removed.
Make sure that the Masala doesn't burn at this stage. Can sprinkle some water and cook if necessary.
Sprinkle Amchur Powder & Jaggery and give a quick stir.
Leave it on a low flame for about 2-3 minutes.
Switch off the flame.
Serve Bhindi Masala hot with Chapati or Paratha or Rice.

NOTES:

Adjust the amount of spices to suit your spice preference.
Adding Jaggery helps to balance the overall taste of the dish, but it is purely optional.
If you do not have Amchur (dried mango powder), substitute it with 1/2 tspn of Lemon Juice. Add it at the end or just before serving.

________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

How to perfectly Cook Okras - To avoid slimy Okra/Lady's Finger:

When you frequently cook Okras, you would obviously be aware of the problem behind getting perfectly cooked Okra and getting rid of the sliminess from the vegetable. I have given a simple trick behind getting rid of the Sliminess and at the same time retaining the Colour and texture. This is the usual method I follow while cooking Okras at home. Any recipe as a matter of fact, whether it is Bhindi Fry, Bhindi Masala, Stir-fried Okra, Okra/Vendakka Thoran and even while adding the vegetable in Sambar or any other curry I follow this method.

Wash and pat dry the Okra with a clean Kitchen Towel.
Leave the Okras on a Paper Towel/ dry Kitchen Towel in a single layer.
Let the vegetable dry for some time. The idea is to get rid of any moisture in the vegetable.
Before chopping it make sure to wipe it dry with a Paper towel/Kitchen Towel.
Fry the Okra in a little bit of Oil with a dash of Salt on a medium-high flame.
Cook briefly around 5-7 minutes, if you prefer a crunchy texture.
Cooking briefly on a medium-high flame helps to retain the texture and the green colour in the vegetable.
My trick for perfectly cooked Okra is to cook the Vegetable on a HIGH HEAT BRIEFLY.
While Stir Frying or for Poriyals/Thoran, avoid crowding your pan or skillet, as this will reduce the heat and cause the sliminess.
Adding Salt to Okras at the initial stage while cooking also helps in getting rid of the sliminess quickly.
Cooking the vegetable along with acidic based ingredients also reduces the sliminess.
Saute Okra/Lady's Finger briefly in oil before adding it into Curries like Sambar, Puli Kozhambu, Pachadi etc.,
Can also simply slice and roast okra in an oven.
If you feel the Okra is still slimy, switch off the flame and leave it in the pan for a few minutes.
This helps to reduce the sliminess.
If you like Okras well-cooked go with your cooking instincts. Cook for a bit of longer time.

Shredded spicy chicken fry, known as Pichu Potta Kozhi, garnished with curry leaves, served on a traditional banana leaf.

Pichu Potta Kozhi – Authentic Tamil Nadu-Style Shredded Chicken Fry

Pichu Potta Kozhi Recipe

Name: Pichu Potta Kozhi – Authentic Tamil Nadu-Style Shredded Chicken Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 to 4 servings
Cuisine: South Indian
Ingredients: Boneless Chicken – 500 grams; Turmeric Powder – 1 teaspoon; Salt – to taste; Oil – 2 to 3 tablespoons; Onions – 2 (thinly sliced); Curry Leaves – 3 to 4 sprigs; Pepper Powder – 3 to 4 tablespoons (adjust to taste); Fennel Powder – 1 teaspoon (optional); Ghee – 1 tablespoon

(பிச்சுப்போட்ட கோழி)

Pichu Potta Kozhi - Authentic Tamil Nadu-style Shredded Spicy Chicken Fry with Pepper, Curry Leaves & Ghee! Bold, rustic, and unapologetically flavourful — this is the Pichu Potta Kozhi recipe you didn’t know you needed

There are dishes you grow up with… and then there are those that sneak into your heart and refuse to leave! Pichu Potta Kozhi was one such stowaway in our family kitchen. Though not a part of my childhood, it quickly earned a prime seat on our dining table.

You know how some dishes just sneak into your life and make a permanent seat at the table without asking? Well, Pichu Potta Kozhi did just that. I first tasted this spicy shredded chicken during a trip to India back in 2016 or 2017—blame it on my food radar that never sleeps! Later, both my son and daughter, during their own food trails in India, sang praises about this dish till I was all ears and zero patience.

With no written recipe in hand, I did what any curious food-loving mum would do—I listened to my taste buds and recreated it by instinct. And you know what? It worked! After a few tweaks and a dash of flair to suit our palate, this fiery, peppery, curry leaf-scented chicken fry became an instant hit at home.

It’s rustic, it’s bold, and it’s got that pepper kick that makes you reach for just one more bite. Serve it with rice, biriyani, roti or even stuff it into a wrap—Pichu Potta Kozhi is a crowd-pleaser that doesn’t need fancy invitations.

What is Pichu Potta Kozhi?

Pichu Potta Kozhi (பிச்சு போட்ட கோழி) translates to “shredded chicken” in Tamil – but oh, it’s so much more than that! It’s a simple, rustic chicken fry that packs a punch, made by shredding cooked chicken and stir-frying it with black pepper, onions, curry leaves, and a bit of ghee.

Whether you're pairing it with hot rice and rasam or rolling it into a chapati for a spicy wrap, this dish fits in everywhere – a starter, a side, or even a leftover saviour. Bonus? It’s easy, quick, and doesn’t call for fancy ingredients.

Pichu Potta Kozhi Recipe - Minimal ingredients. Maximum impact. Full-on flavour.

Pichu Potta Kozhi – Recipe Highlights

Cuisine: Tamil Nadu / South Indian
Course: Side Dish, Starter
Type: Stir-Fry / Varuval
Spice Level: Medium to High
Difficulty: Super Easy
Serves: 3–4
Author: SM – Essence of Life – Food

Time Required

Prep Time: 15–20 mins
Cook Time: 15–20 mins
Total: Around 35–40 mins

பிச்சு போட்ட கோழி | Tamil Nadu-Style Chicken Pepper Fry - Step-by-step Instructions

Ingredients for Pichu Potta Kozhi

To Cook the Chicken:

Boneless Chicken – 500 grams
Turmeric Powder – 1 teaspoon
Salt – to taste

For the Fry:

Oil – 2 to 3 tablespoons
Onions – 2 (thinly sliced)
Curry Leaves – 3 to 4 sprigs
Pepper Powder – 3 to 4 tablespoons (adjust to taste)
Fennel Powder – 1 teaspoon (optional)
Ghee – 1 tablespoon
Salt – to taste

Method - Step-by step Cooking Instructions

Cook the Chicken

Clean, wash and cut the chicken into small cubes.
Add turmeric and salt. Sprinkle just a bit of water.
Pressure cook for 1 whistle on high, then reduce to low and let it go for 2–3 more whistles.
Once the pressure releases, open the lid and let it cool.

Shred It!

Shred the chicken – pull it into thin strips with your hands.
Set it aside for later.

"Tear it like how you’d tear a soft cloth – rustic, not perfect!"

Prep the Spices

Grind fresh peppercorns. (Store-bought won’t cut it – freshly ground is fiery, hot and flavourful)
Keep fennel powder and salt ready.

"Skip the store-bought stuff – freshly ground pepper is what brings the heat, aroma, and all the character."

Sauté the Aromatics

Heat oil in a pan.
Add curry leaves and let them crackle.
Now, add the sliced onions. Sauté on low until translucent and soft.

Spice It Up

Add fennel powder and pepper powder.
Give everything a quick stir – don’t let the spices burn.

Toss the shredded Chicken

Add the shredded chicken into the pan.
Mix well so that every bit gets coated in all that fiery peppery masala.

A Drizzle of Ghee

Drizzle a tablespoon of ghee. Mix it in – you’ll smell the transformation!
Cover the pan and cook on low for 8–10 minutes. Stir now and then so it doesn’t stick.

Finishing Touch

Once the chicken is well-roasted and dry, switch off the flame.
Garnish with fresh coriander leaves.

Pro-tips & Notes

Boneless or Not?

Boneless chicken is a breeze to shred and speeds things up. Prefer bone-in for flavour? Go for it – just shred carefully and ditch every last bone.

Pressure Cook Smart

Just a splash of water will do — no need to flood the pot. Want an alternative? Steam-cook gently for tender results.

Don’t Toss That Stock!

That leftover chicken stock? Use it to whip up a comforting Chicken Rasam, or save it for soups or for Chicken Rice.

Looking for ideas? Check out these flavourful recipes with Chicken Stock - Chicken Rice, Chicken Mandi, Chicken Rasam, Chicken Soup etc., to make the most of every drop!

Freshly Ground Pepper = Gamechanger

Ditch the store bought pepper powder — fresh ground gives that signature fiery aroma and punch this dish is known for.

Low Flame, Big Flavour

Roast the shredded chicken on a low flame. That’s how the masalas cling and the aroma deepens. Rushing this step? Big mistake.

Ghee – Optional but Recommended

Optional, yes. But a final drizzle of ghee adds depth and toasty richness. Try it once — you'll see why it's worth it!

Keep It Dry

This is a dry chicken fry — no water while roasting. Moisture messes with the texture. Think crisp, spicy, and masala-loaded!

Serving Suggestions

This Pichu Potta Kozhi is super versatile — here’s how to serve it like a pro:

Serve hot as a starter or side dish for lunch or dinner.
Pair with Biriyani, pulao, ghee rice, or even simple steamed rice with rasam or sambar.
Wrap it in a chapati for a spicy, travel-friendly roll – perfect for lunch boxes!
Top it over curd rice or lemon rice for a quick, satisfying one-bowl meal.
Tuck it inside soft parottas with sliced onions and a squeeze of lime – street food-style bliss!

Planning a dinner menu? Make this your star appetiser – crowd-pleaser guaranteed!

Storage Tips

Store in an airtight container in the fridge. Stays good for 2–3 days.
Reheat on a pan over low heat — helps preserve that crispy, roasted texture.
Avoid microwaving unless you’re in a real rush (but be ready for a texture change!).

FAQs

Can I use leftover cooked chicken?

Yes! Just shred and follow from the sauté step. Great for giving life to yesterday’s roast. I often do it and it works like a magic!

Can I skip ghee?

Absolutely. But it does add a lovely finishing touch. Try once, then decide.

How spicy is it?

Mild to medium — it’s peppery, not chilli-hot. Want more heat? Amp up the pepper powder.

Is this kid-friendly?

If your kids enjoy mild spice, they’ll love it. Otherwise, cut back the pepper and go easy.

Pichu Potta Kozhi isn’t just another chicken fry — it’s bold, rustic, and packs a peppery punch that wakes up your taste buds. Whether you’re serving it at a Sunday lunch, packing it into a chapati roll for your kid’s lunchbox, or sneaking bites straight from the pan (we won’t judge!), this dish delivers every single time.

And let’s not forget the simplicity — minimal ingredients, maximum flavour, and no-fuss prep. Just the way good home food ought to be.

Tried it? Loved it?

Drop a comment below & Don’t forget to share this recipe with fellow foodies or pin it for your weekend menu planning!

Hungry for more? Check out this Chicken Recipes Collection from my blog, for more crowd-pleasers and comforting classics — from spicy starters to soulful curries

Until next time,
Cook with love. Feed with joy. And don’t forget the ghee!

CHANA MASALA RECIPE

Chana Masala/Chole Masala is a popular dish from Punjabi Cuisine. It is usually called along with its counterpart Batura - 'Chole Bature'. White Chana/Kabuli Chana/Chick Peas are colloquially called 'Chole'. This Spicy dish goes well with Batura a fluffy deep fried Indian bread. Chana Masala is a dish rich with Proteins and has a wonderful combination of flavours and tastes. Freshly ground spices add more flavour to the dish. It is prepared with White Chick Peas otherwise called as Kabuli Channa, which is a good source of Protein and Carbohydrate. It is also rich in Cholesterol lowering fibre and totally a fat-free food.
I usually prepare Channa Masala along with Batura, which is Chef Damodar's recipe. I have been preparing this recipe for more than 12 years since I watched it on a TV cooking show. This Chana Masala recipe was combined with Batura recipe in the show. The curry goes well not only with Batura, but also it suits along with Rotis, Chapatis and Dosa too. At home, we all prefer a gravy version of curries for Rotis. So at times for a change, I prepare Punjabi Chole/Amristari Chole along with Baturas, which is a dry version.

White Chick Peas - Kabuli Chana

Soaked and cooked White Chick Peas are added to well sauteed Masala Mix and the addition of Chana Masala Powder, Chaat Masala and Black Salt adds an extra zing to the curry. This Chana Masala recipe with freshly ground spices and flavour enhancers caters a perfect balance of tastes. This curry is equally spicy with a note of tanginess and sweetness in it. Chana Masala goes well with Tandoori Rotis, Chapatis, Parotta, Kulchas, Parathas, Pooris, Baturas and Naans. Also, it can be served along with Pulaos, Jeera Rice or steamed Basmati Rice.

Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 3-4
Author - SM

Soaking Time - 8-10 Hours/Overnight
Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK CHANA MASALA RECIPE

CHANA MASALA RECIPE

INGREDIENTS :

White Chick Peas/White Chana/Kabuli Chana - 1 Cup
Onions - 2 Nos(Big)
Tomatoes - 2 Nos(Big)
Green Chillies - 4-5 Nos.
Ginger-Garlic Paste - 2 Tspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Coriander Powder - 3 Tspn
Chat Masala Powder - 1 Tspn
Chana/Chole Masala Powder - 1 Tspn
Curd/Yoghurt - 1/2 Cup
Tamarind Paste - 1/2 Tspn(Optional)
Oil - 2-3 Tbspn
Salt - To Taste
Black Salt - a Pinch (Optional)
Sugar - 2 Tspn(Optional)

Spices :

Cinnamon 1" Stick - 2 Nos.
Cloves - 3-4 Nos.
Cardamoms - 3 Pods
Star Anise -1 Flower

To Garnish :

Coriander Leaves - few

Serving Suggestion :

Finely Sliced Onions
A Drizzle of Lemon Juice

CHANA MASALA RECIPE

METHOD :

To Soak & Cook White Chick Peas/Chana :

Clean, Wash and Soak White Chick Peas/Chana Overnight or for at least 8-10 hours.
Alternatively can soak the White Chick Peas/Chana in Boiling Water for 3-5 Hours.
Once soaked, drain the water used for soaking.
Add 3 Cups of Water to the White Chick Peas/Chana & Pressure cook.
Pressure cook on high flame for 2 Whistles, reduce the flame and cook for other 4-5 whistles.
Adjust the cooking time to suit your cooking preference.

For White Chick Peas/Chana Masala :

Grind Onions to a fine paste and keep it aside.
Puree the Tomatoes and keep it aside.
Heat Oil in a pan, splutter the spices mentioned under ' Spices' on a low flame until fragrant.
Add Onion paste to the spluttered spices and saute it on a low flame until the raw flavour goes.
Add Green Chillies and Ginger-Garlic Paste to the above and saute it on a low flame for few minutes.
Pour in the Tomato Puree and cook for few minutes.
Add Turmeric Powder, Red Chilli Powder, Coriander Powder and give a quick stir.
Add Chaat Masala & Chana Masala powders to the above and mix well.
Fry the above Masalas on a low flame and saute them until oil separates from the mix.
Pour in the Curd/Yoghurt and mix well.
Add the cooked White Chana to the Masala along with Salt and cook on a low flame for few minutes.
Add Tamarind Paste to the Chana Masala and mix well.
Cook this until Chana Masala reaches the desired consistency.
Finally, sprinkle Black Salt and Sugar to the Chana Masala and give a quick stir.
Garnish Chana Masala with finely chopped Coriander Leaves.
Serve Chana Masala along with Batura, Puri, Parotta, Chapati, Paratha, Naan, Kulcha or any other Indian Bread of your choice.
Goes well with rice dishes like Pulaos, Jeera Rice and steamed Basmati Rice too.
Can Serve Chana Masala with Raw Onion Slices and with a drizzle of Lemon Juice.

For detailed recipe on how to make Channa/Chole Masala Powder, Click here ...

NOTES :

Adjust the amount of spices to suit your taste preference.
Can substitute Tamarind with Aamchur Powder.
Adding Tamarind, Black Salt & Sugar to this Chana Masala Recipe is purely optional.
For Cooking Tips for Beans, Lentils & Pulses, Click here...

Hot Pooris accompanied by aromatic Potato Masala, a perfect blend of textures and tastes.

The Divine duo of Puri and Potato Masala, a symphony of flavours

"The Ultimate Partners in Crime - Puri & Potato Masala"

Poori Masala, also known as Potato Masala, makes for a delightful accompaniment to your piping hot Pooris. This simple side dish boasts boiled Potatoes infused with mild seasoning, creating a burst of flavours. The beauty of Potato Masala lies in its simplicity and quick preparation – perfect for those moments when you crave a tasty side without the hassle.

What I adore about Potato Masala is the heavenly aroma emanating from steamed Potatoes, Onions, Green Chillies, and the flavourful tempering. It's no wonder that the classic combo of Poori and Potato Masala, affectionately called Poori Kizhangu, is a staple in South Indian Restaurants. This dynamic duo is practically inseparable, and for good reason.

There was a time when Potato Masala reigned supreme as the go-to side dish for Poori/Puri/ & Chapatis at home. My Mom, a frequent enthusiast, often served Chapatis with various accompaniments, but Pooris were exclusively paired with the ever-reliable Potato Masala. The recipe, though humble, allows for creative twists like the addition of Carrots, Green Peas, and occasional variations with Cumin Seeds, Fennel, or Garam Masala.

This versatile dish, crafted from the simplicity of Potatoes, is a perfect companion for Poori, Puri, or Chapati. If prepared with a slightly thicker consistency, it seamlessly transforms into a delectable filling for Masala Dosa. Plus, the same Potato Masala takes centre stage in crafting a delightful deep-fried snack known as Masal Bonda.

It's fascinating to note that this humble Potato Masala, originating from Bombay-style Bhajis, found fame alongside Tamil Nadu Dosa under the iconic name 'MASALA DOSA.' The credit goes to the visionary restaurateurs from the Udupi region of Karnataka, who introduced "Udupi eating houses" throughout Bombay in the 1950s. Today, Masala Dosa is a culinary icon, gracing tables in every nook and cranny of India – a true testament to its widespread popularity and the harmonious fusion of cuisines.

For delectable CURRIES, click here...

Cuisine - South Indian
Course - Side Dish
Difficulty -Easy
Serves - 2 -3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20–30 Minutes

Spud-tacular Bliss: Dive into the Irresistible World of Potato Recipes

Potato Masala Perfection: Elevate Your Poori Experience with Irresistible Puri Masala!"

The Divine duo of Puri and Potato Masala, a symphony of flavours

Ingredients:

For Poori Masala/Potato Masala:

Potato - 4 Nos.
Onion - 2 Nos.
Green Chillies - 4–5 Nos.
Ginger - 1/2" Piece.
Tomato - 1 No.
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar - a Pinch (Optional)
Lemon Juice - 1 Teaspoon (Optional)

To Temper:

Oil - 1 -2 Tablespoons
Mustard Seeds - 1/2 Teaspoon
Bengal Gram Dhal (Channa Dhal) - 1 Tablespoon
Dry Red Chillies - 1 No.
Curry Leaves - 1 Sprig

To Garnish:

Coriander Leaves - a few

Method:

To Cook Potatoes:

Clean, wash & boil the Potatoes (skin on), along with a dash of Salt, in a pressure cooker.
Pressure cook the Potatoes on a high flame for 2 Whistles, reduce the flame and cook for another 2–3, whistles.
Switch off the flame and wait until the pressure is released.
Once the Potatoes are cooked, allow it to cool down.
Peel the Potatoes and mash it up roughly. (The idea is to crumble it and not mash it as we do for Mashed Potatoes).

For Poori Masala/Potato Masala :

Heat Oil in a Pan, splutter Mustard Seeds, Bengal Gram Dhal, Red Dry Chillies and Curry Leaves.
Add finely chopped Onions, Ginger and Green Chillies (slit into two) to the above and sauté until Onions turn translucent.
Add Turmeric Powder and give a quick stir.
Immediately, add finely chopped Tomatoes and cook until tomatoes turn soft.
Cook this mixture on a very low flame until oil separates from the mix.
Add roughly mashed Potatoes to the above along with a dash of Salt and mix well.
Sprinkle some water and allow the mixture to boil on a low flame for a few minutes.
Pour a teaspoon of lemon juice to balance the taste.
Adjust the consistency of the Poori Masala/Potato Masala to suit your preference.
Add a pinch of Sugar and garnish the Poori Masala/Potato Masala with finely chopped Coriander Leaves.
Serve Poori Masala/Potato Masala hot along with Poori/Puri/Chapati.
This Poori Masala/Potato Masala can also be used as a filling to make Masala Dosa and Masal Bonda.

Notes:

Alternatively, can cook the Potatoes in a Sauce Pan. Adjust the cooking time accordingly.
Potatoes can also be cut into 4–6 pieces and then cooked (This will reduce the cooking time).
Cooking the whole Potatoes, with skin-on, will give a perfect texture to the Poori Masala/Potato Masala.
Can add spices like Cumin Seeds/Fennel Seeds to add an extra note of flavour to the Poori Masala/Potato Masala.
Can also add a dash of Garam Masala to the Poori Masala/Potato Masala, if preferred.
Can add finely chopped Carrots and few Green Peas in Poori Masala/Potato Masala.
Adding Tomato /& Lemon Juice to the Poori Masala/Potato Masala are purely optional.

The humble yet delightful Potato Masala, a cherished companion to Poori, embodies the essence of comfort and tradition. Its aromatic blend of spices, coupled with the iconic duo's cultural significance, makes it a timeless favourite. So, savour the simplicity, relish the history, and let the magic of Poori and Potato Masala transport you to a culinary haven. Happy cooking and happy indulging! 🍲🥔✨

The Secret to Soft Chapati: My "Liquid-First" Method (Stays Soft for Long Hours!)