Tuesday, December 9, 2014

Poori Masala




Poori Masala

Poori masala is a basic South Indian breakfast recipe. You can have pooris with any vegetable kurma or gravy but poori and potato masala is a delicious combo. I always make chapatis and parathas, but not much of pooris.But recently I am making them often, as my kid started taking a liking to fried fluffy pooris. Fluffy, crispy and less oily  pooris with potato masala is delicious and satisfying breakfast/snack.

Ingredients
For the poori
Wheat flour/atta- 1 1/3 cup
Semolina- 2 tsp
oil- 1 1/2 tsp
Salt to taste
Sugar- 1/2 tsp
oil for frying- 2 cups

For the masala
Potato - 3 small
Carrot cubed- 1/3 cup
onion sliced- 1 medium
Ginger chopped- 1 tbs
Green chilly- 2-3
Turmeric powder- 1/3 tsp
Hing- a pinch
Mustard seeds- 1/2 tsp
Urad dal- 1 tsp
Chopped cashew nuts- 1 tsp
Curry leaves- a few
salt to taste


 To make the poori- mix flour, sugar, salt, oil and semolina. Mix water little by little and  knead into a smooth and stiff dough. It should be little more stiff than chapathi dough. Make small goose berry size balls. Dust work surface with flour and using a rolling pin flatten each ball to make small size discs. Do not make it too thin.
 Heat oil in a deep pan ( To check whether the oil is perfectly hot, drop a small pinch of dough and if it quickly raises and floats on the surface it is perfect to fry poori). Fry poori in hot oil till it puffs up turn around and fry till both sides are golden.Lift the puffed poori from oil and drain on paper towel.

To make the masala
Cook potatoes and keep aside. Heat oil in a pan and mustard seeds and urad dal. When the mustard seeds splutter and the urad dal turns golden add hing, chopped cashew nuts, sliced onions, ginger, green chilly and curry leaves and after two minutes the chopped carrots. Saute till golden brown. Add turmeric powder, salt and stir fry. Cover and cook for two minutes. Add the cooked potatoes and one cup of water and allow to simmer for 3-4 minutes. Adjust water according to the consistency you like. If it becomes too much watery dilute one tsp corn starch in 3 tbs water and pour into the curry and mix. When the gravy thickens remove from heat. Serve with the fried pooris.

Try this
Hope you will all enjoy!


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