Poori Masala is one of the quickest meal I can make. The potato masala takes not more than 10-15 minutes and the pooris maybe 15 minutes. I hate rolling out chappathis so whenever I don’t feel too guilty about deep frying, I go for this.
I think this is one meal that can classify as truly Indian since its available and cooked in almost all the states of India, in some form or the other. In most cookbooks that feature state-specific specialties in India, this recipe finds its way in.
I have started using Canola Oil for my cooking since I came to Singapore and it does seem really light and healthier than other cooking oil options. Its comparatively cheaper too. Update: Since I learnt that most of the regular supermarket canola oil is genetically modified, I have since then switched to using Rice Bran Oil for deep frying.
Now, onto the recipe.
Poori Recipe
Makes about a dozen pooris
Ingredients:
Wheat flour / atta – 2 cups
Salt – 1 tsp
Warm water – approx. 1/2 cup
Oil – to deep fry
How to Make Poori:
1. Mix salt into the atta and make a thick dough (than used for chappathis) adding the warm water little at a time.
2. You can leave the dough to rest for an hour, covered, but mostly when I make this for dinner, I don’t get time to do this and it comes out well anyway.
3. Divide the dough into 12-15 small balls and roll out with a pin, making sure the thickness is even. Only then the pooris will puff out when frying.
4. Deep fry in the oil till turning over until both sides are golden brown.
Potato Masala (Aloo Masala) for Poori
Ingredients:
Potatoes – 3, boiled, cubed and peeled
Onion – 1 small, or half of a big one, chopped
Green chillies – 3, slit length-wise
Grated ginger – 1/2 tsp
Jeera – 1 tsp (I powder it before use)
Turmeric – a pinch
Mustard seeds – 1/2 tsp
Urad dal/Channa dal – 1/2 tsp (optional)
Curry leaves – 10
Salt – to taste
Oil – 2 tsp
How to Make Aloo Potato for Poori:
1. Heat oil in a pan and add mustard seeds and urad/channa dal. Wait for them to splutter and then add the green chillies and onions. Saute till translucent.
2. Now add the jeera, ginger and turmeric and fry for 10-15 seconds.
3. Finally add the potatoes. Mass a few of the pieces to form a gravy, mix well with added salt and remove from fire.
Update: Amma uses a slightly different recipe for Potato Masala for Poori.
I always joke to my Punjabi friend that pooris are as integral to south indian cuisine as they are to north indian cuisine.
Lovely stuff… and if you feel guilty, have your honey-lime drink.
Hi, have passed the magic lamp of luck to Edible Garden, the new look!:-)
how nice it would be to have a plate of hot fluffy pooris and a yummy bowl of that masala….divinely!!!
the picture look awesome..nags..and why haven’t you sent this to my curry mela???
Hi Naga, realy nice puris, and geat potato curry! How about Olive oil? Do you think it can be used for Indian cooking? Would love to know more, if you try it out.
Yummy poori bhaji Nags!!
🙂 I love pooris. But we do not do them anymore, coz I dunno what to do with the oil later! And I do not want to throw it and waste it. But one of my all-time faves 🙂
lovely looking masala nags. 🙂
srivalli – ohhh i will i will 😀
Shreya – I normally avoid olive oil for indian cooking since i feel its got too much flavor that kind of sets back the other spices and masala we might add. there are people who use it so feel free to experiment. BUT, please use our good old coconut oil for thorans 🙂