Poori masala recipe

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 3 Stars
3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Zucchini Rice, Best Red Cabbage Paruppupodi Rice, Easy Rajma N Tomato Rice

Rate This Recipe
3

Ingredients

  • For Poori:
  • 3 cups - Whole Wheat flour.
  • 1-2 tbsp - Semolina.
  • 2 tbsp - Maida.
  • Salt - a pinch.
  • oil for deep frying.
  • water for kneading.
  • .
  • For masala: 3 cups - Potato (mashed).
  • 1 cup - Green peas ( cooked).
  • 2 Onions (thin sliced).
  • 2 Tomatoes (chopped).
  • 1 tbsp - oil.
  • 2 tbsp - Ghee (optional).
  • 2 Cardamom.
  • 1/4 tsp - sugar.
  • 1 tsp - Ginger paste.
  • 1 tsp - Garlic paste.
  • 2 Green chilli (slit and deseeded).
  • 1/2 cup - Pudina/mint.
  • .
  • For tempering: Mustard Seeds - 1/2 tsp.
  • Curry leaves- 7-8 leaves.
  • Jeera seeds - 1/4 tsp.
  • Asafoetida - 1/4 tsp
  • Seasoning:
  • Salt- according to taste.
  • Red chili powder- 2 tbsp
  • Coriander powder- 2 tbsp
  • Turmeric powder- 1/2 tsp
  • Garam Masala- 1/2 tsp

How to Make Poori masala recipe

  • For poori:
  • Sieve the flour together to ensure there are no lumps.
  • Make a well in the flour and pour water gradually. Bring together the flour in circular motions with your hand.
  • Once the flour is combined give it a knead and keep it covered with a damp kitchen towel in a warm place.
  • Meanwhile you could prepare the masala.
  • After some time knead the dough on an oiled surface till you get a smooth non-sticky dough of elastic like consistency.
  • Make small balls out of the dough and roll on a floured surface with a rolling pin just like how you`d roll out your roti or chapathi. Just make sure the size of the puri is smaller than the roti`s. This will help the poori fluff well.
  • Heat oil in a wok for deep frying. Ensure the oil is very hot before you slide in the discs/poori.
  • Slide the disk and flip when it puffs and turns golden brown.
  • For masala:
  • In a heavy bottom wok add oil and heat.
  • Temper the mustard seeds, cumin seeds, curry leaves and asafoetida. Add the cloves, cardamom, and garlic. Fry till you get the aroma ensuring the garlic is not burnt.
  • Add onion and brown it followed ginger and garlic paste. Cook it till the raw smell is gone.
  • Add the tomato and seasoning and let it cook till well mashed.
  • Add the mashed potato and peas and give a good stir.
  • You could let the vegetable cook on sim and serve as a solid dish or add some water and dilute it a bit. Garnish with coriander.
  • Serve with hot pooris and raita.