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Poori with Masala

Poori with Masala is a popular Indian Breakfast
Author :
Category :
Vegetarian
Course :
Breakfast
Cuisine :
Indian
Technique :
Shallow Fry
Difficulty :
Medium
Servings :
Serves 2
RATINGs :

Ingredients

For poori:

1 cup - Wheat flour (atta)

2 tbsp - Rawa (semolina)

1/2 cup - all - purpose flour (maida)

Salt to taste

1 ladle - hot milk/water

Water - as needed

1/4 litre - oil

For masala:

4 - big size Potatoes

1 - Onion

1 - Tomato

Salt to taste

1 tsp - Mustard Seeds

2 - Green chillies

1 tsp - Channa dal

Coriander leaves - few

1/4 tsp - Turmeric powder

1 tbsp - gingili oil

Method

  1. For masala:
  2. Pressure cook the potatoes and once cooked, remove the skin and break it into small pieces.
  3. Finely chop the onion and tomato and green chilli and keep it aside.
  4. In a heavy bottomed pan, add gingili oil and add mustard seeds when the oil is hot.
  5. When the mustard seeds starts to sputter, add channa dal and fry until it becomes golden red colour.
  6. Now add turmeric powder, along with chopped green chillies, tomato and onion.
  7. Fry it till tomato and onion are cooked completely.
  8. Now add cooked potato pieces and mix it well along with salt.
  9. Add required water and make the consistency little thin so that it will be like gravy.
  10. Finely garnish with chopped coriander leaves.
  11. The delicious potato masala is ready to serve with poori.
  12. For poori:
  13. Take the rawa in a pan, add hot milk/water and leave it for 5 mins.
  14. To this add wheat flour (atta) along with maida, salt and water and knead it to a tight dough.
  15. Make small balls of the wheat flour. Take one ball of wheat flour and roll it to 4-5 inch poori using a rolling pin. The same way make other balls of wheat flour.
  16. In a heavy bottomed pan, pour the oil and when the oil is hot, gently put the rolled dough.
  17. Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  18. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
  19. The poori is ready to serve with masala.
  20. Recipe courtesy: Subbalakshmi Renganathan
  21. http://www.subbuskitchen.com/
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Mareena Jerrish

Mareena Jerrish

Mareena Jerrish started her cooking experiments at the age of 12 and is completely self taught. She collects and tries out different recipes from all over the world and has more than 300 tried and tested recipes.

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