Poori with Masala

Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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/