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.