Friday, July 13, 2012

Poori Masala | பூரி மசாலா

 Ingredients :---------------------
 Wheat flour | Aata    2 cups  
 Fine Rava    1 tsp  
 Warm water  1 cup (adjust accordingly)  
 Gingelly Oil   1 tsp  
 Oil   for deepfry  
 Salt  as required

Method :-
1). In a bowl add wheat flour, rava and salt together, mix well. Add water little by little to form a dough, add oil keep kneading until it forms a little tight dough until no flour is sticking at the bottom.
2). Leave aside for an hour. Then knead it once again and pinch equal lemon sized balls. Take a ball and roll it out with rolling pins making sure the thickness is even. Don't make it very thin like we do for Chapathi's , it should a bit thicker. Keep aside.
3). Heat oil in a wide pan. Once it becomes hot, carefully slide the poori. Once it is completely immersed in oil, press gently with your spatula in the middle. Continue pressing until the Poori puffs up on all sides.
4). Turn the other side and fry till it turns golden color. Drain on a paper towel to remove excess oil. Repeat the same & fry the remaining dough. 
Serve hot with Channa Masala or Potato Masala .

Note :-
1. Adding rava to the wheat flour is totally optional, it gives nice crisp Poori' s and it will help to keep the fluffiness.
2. Don’t use wheat flour while rolling the dough, it leaves the black traces while frying and discolors the poori.
3. Try to prepare Poori 5 min before you start eating else Poori wont be puffed and looks oily.
4. Don't over fry the Poori for long time and make sure oil isn’t too hot otherwise the skin would become dark and will not be cooked inside.
5. Don’t stretch the dough little more than your palm size else you won’t get the puffed Poori
Potato Masala | உருளைக்கிழங்கு மசாலா 
Potato Masala is a great accompaniment with Poori's. Poori Masala is classic south Indian breakfast combo. There are lot of variations of this masala, I am posting my mom's version.

Ingredients :-
 Potatoes     3
 Large Onion (thinly sliced lengthwise)   1½
 Tomatoes  2
 Garlic (finely chopped)  3 pods
 Green chillies (chopped lengthwise)  5  
 Turmeric powder   ½ tsp
 Gramflour   1 tbsp 
 Asafoetida   pinch ¾ tsp
 Curry leaves few
 Coriander leaves (for garnishing) few
 Oil  2 tbsp
 Mustard   ¼ tsp
 Split urad dal  ½ tsp
 Channa dal ½ tsp
 Salt to taste

Method :-
1). Pressure cook potatoes with water until soft. Cool it, peel off the skin and smash it up. Don’t mash it completely, if you want some pieces of potatoes in the curry. Keep aside.
2). Heat oil in a pan and add the mustard seeds. After they splutter add asafoetida, curry leaves, Channa dal, and Urad dal. Fry them till they become golden yellow and add the green chillies followed by garlic, curry leaves, salt and onions.
3). Saute everything together till onions becomes translucent. Then add the tomatoes followed by salt. 
4). When the tomatoes become soft, add the turmeric powder and a cup of water, mix well.
5). When it starts boiling add the mashed potatoes and mix well. Then add gram flour and allow it to cook until it reaches semi thick consistency. Switch off. 
Garnish with coriander leaves and serve hot with Poori. 

1. This masala gets thicker as it cools down, so adjust the water accordingly.
2. I like to add lot of onions for the masala. Also I like to add lots of Urad dal and Channa dal to get the crunchy feel.
3. Adding gram flour to the potato masala is purely optional but it gives a nice creamy masala so I prefer adding it.
4. Instead of gram flour paste, ground roasted Channa dal can be added. It gives the similar taste.
5. Don’t drain the water cooked from Potato.
6. If you want it rich, add coconut milk – 1/4 cup while adding the potato.
7. Don’t make it too watery as it won’t stick well with the Poori.

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Related Posts :-
Click here for more :- Bread Accompaniments
Click here for more :- Indian-Breads Recipes 
Click here for more :- Poori Recipes
Click here for more :- Potato Recipes 


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