Potato masala for puri/ poori kizhangu

Method
Wash and halve the potatoes, pressure cook for 10 mins. Peel the skin and mash the potatoes into small pieces. Set aside. Heat oil in a pan, when hot add the mustard seeds, when crackles add the urad dal and channa dal, fry until brown. Now add the onions, green chillies, ginger and asafetida, saute for 2 mins. Add the mashed potatoes and enough water to the onions. Add turmeric powder and required salt, bring the mixture to boil. In a small cup add the besan flour and 3tbsp of water, dilute to thin paste. Add this besan flour paste to the boiling potatoes and stir continuously. Simmer for 5 mins until the mixture thickens to the required consistency. Serve Potato masala hot with Puri/ Chapati.