Poori Masala

Poori masala recipe is so easy to prepare yet the perfect choice for wheatflour poori. It is one of the popular South Indian breakfast recipes, especially in Tamil Nadu. Whenever kids go to the restaurant, first they ask dosa and poori only. Poori and the Kizhangu is the best combination for breakfast. So I wanna share these two recipes on my blog. So try these out and share your comments!

Poori Masala

There are some useful tips for making poori. First of all, the dough for poori should be harder as compared to chapati dough. otherwise, it would absorb more oil while deep frying. Secondly, adding rava/semolina to the wheat flour makes the poori crisper. Finally, once the dough is prepared, start rolling the pooris immediately.

For poori masala, You may also add some green peas or finely chopped carrots or chopped tomatoes while cooking poori masala. Some people also like to add 1/4 to 1/2 tsp black pepper powder at the end.

You may also like my other South Indian Breakfast recipes like Urad dal Vadai, Paruppu vadai, Paal Kozhukattai and sweet Pongal.

Poori Masala 2018-02-20 04:19:03

Poori Masala

Serves 2
Prep Time: 00:20
Cook Time: 00:20
Total Time: 00:40

Ingredients

For Poori Masala

• 2 large-sized potatoes, boiled, peeled and mashed
• 3 medium-sized onions, thinly sliced
• 3 to 4, slitted green chilies
• 2 tsp grated ginger
• 1/4 tsp turmeric powder
• salt to taste
• few curry leaves
• some chopped coriander leaves for garnishing

To Temper

• 1 tbsp sesame oil
• 1 tbsp channa dal
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• a pinch of asafoetida

For Poori

• 2 cups wheat flour
• 1 tsp oil or ghee
• 1 tbsp (optional) rava/semolina
• salt to taste
• water as needed
• enough oil for deep frying

Instructions

How To Make Poori Masala

• Mash the potatoes roughly. Don't mash completely, just break into pieces roughly.
• Heat oil in a pan over medium heat.
• When the oil heats, add channa dal and fry until browned.
• Then add mustard seeds, urad dal and curry leaves, fry until spluttering. Add asafoetida and let it sizzle.
• Then add in thinly sliced onions, grated ginger and green chilies, and fry until transparent.
• Pour 1 cup of water, turmeric powder and salt, bring it to boil and then cover the pan with a lid and cook for 5 mins over low heat till the onions turn soft.
• At this stage, add mashed potatoes and mix well and cook until the masala becomes thick in consistency.
• Finally, garnish it with some chopped coriander leaves.

How To Make Poori

• Place wheat flour, semolina and salt in a wide bowl then add ghee or oil over the flour and mix well until combined.
• Then add water little by little and knead well in between your palms for few mins until it becomes smooth. Start rolling immediately.
• Make small lemon sized balls.
• Then dust the balls in flour and make small sized poori of palm size in medium thickness. If you make it thin, pooris won't puff up.
• Meanwhile, heat a pan with enough oil over high heat.
• When the oil heats, drop a poori in oil, press on top by using slotted ladle till puffy, flip over and fry until browned.
• Serve hot with poori masala.

By Santhi Therese
The Indian Claypot