After a very long hiatus am back here with Poori Masala recipe. The best part is I’m blogging about a recipe that prepared today! Preparing a recipe and posting it the same day has become a rarity here. With 3 young kids I do not get enough time to regularly update my blog space. But today kids are in food induced coma and I got some time for myself 🙂
I learnt to make rotis & pooris from my MIL. Am a die-hard fan of her rotis. The trick is to prepare the dough with proper consistency.
Recipe for Fluffy Poori: Makes 20 medium sized pooris
Wheat flour: 5 cups
Water: 0.5 – 1 cup (add less water if you choose to add milk as well)
Oil: 2 tsps (for preparing the dough) + for frying (roughly 2 cups)
Milk: 2 tbsp (optional)
Salt: to taste
- Mix salt with flour and prepare dough adding water little by little.
- When you are able to roll the dough into a ball, add oil and milk.
- Press and beat the dough until it becomes soft.
- The dough should not stick to the vessel. It must be soft and but not very loose.
- Take caution while adding water. Adding little by little would help. Else you may get a loose dough.
- Once the dough is prepared, wrap it with wet paper towel and let it sit for 15-20 mins. This step is optional though.
- Make small balls out of the dough.
- Roll them with a rolling pin. Do not roll too much in the middle. Start from the end and work towards the middle to get even thickness throughout.
- Heat oil in a wok.
- When oil is hot enough, fry the pooris. Make sure to turn them while frying to ensure either side is fired equally.
- Hot pooris are ready to serve with aalu masala (recipe below).
Recipe of Aalu (potato) Masala:
This recipe is from Mrs Shanthi RamaChandran. I stumbled on her Instagram page and I’m glad I did! She is a vast resource of knowledge and inspires others to cook. Thanks to her for sharing her potato masala recipe. This tastes exactly like hotel poori masala!
Potatoes: 4-5 medium sized.
Onion: 2 medium sized
Green chilies, slit: 2 (add more if you like it spicy)
Ginger, minced: 2 tsps
Salt: to taste
Oil: 3 tsps
Curry leaves: few
Asafetida (Hing): a pinch
Cumin seeds/powder: 1/2 tsp
Mustard seeds: 1 tsp
Urad dal: 1 tsp (optional)
Turmeric: a pinch
Besan flour: 1-2 tsps (Optional)
- Wash, peel and cut potatoes into small cubes.
- Cut onion into small pieces.
- Transfer potatoes, onions, green chilies and ginger to pressure pan and add 1 cup of water or just enough to immerse the veggies.
- Add salt and turmeric powder.
- Close the pan and cook for 2 whistles.
- Allow it to cool before opening the pan/cooker.
- Mash the potato mixture with ladle. Since the veggies are cooked it would be easy to mash them.
- Heat oil in a wok and add mustard.
- When mustard seeds splutter, add cumin seeds, urad dal, hing, curry leaves and fry for a minute.
- Add cooked potato mixture and salt.
- Stir well and allow it cook for another 3-5 mins in low flame.
- If you had added more water while cooking the veggies, then you may find this mixture very waterry.
- In that case, mix besan flour with 1 tsp of water. Ensure to mix without lumps.
- Add it to the potato masala, The besan flour will give enough thickness to the gravy.
- Remove from stove top and serve with hot pooris.
Share & Enjoy! -