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

How to Make Poori with Masala

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