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.
nice. poori aloo is all thime fav.
delicious pooris and delicious curry Nags!
aloo poori looks very very delicious Nags
Aloo is my alltime favourite. The combination with Poori is a classic one!
There is something waiting for you on my blog.
mmmmm……..yummy 🙂
A&N – I use the smallest possible kadai for frying so that i use minimum oil. the leftover can be stored separately and added to stir-fried dishes. May not be the healthiest thing to do but i hate wasting too, so I normally do this. Make sure the oil doesn't smoke too much while frying. Keep regulating temperature.
Bee and Dee – wow! i didnt know about the genetically modyfying part! hmmm.. i use nallennai (gingelly oil) but in some dishes the flavour doesnt go well. for some, i only use coconut oil as a rule (like thoran and tempering sambhar). maybe i shud try peanut oil too. i am sure its available in singapore.
poori alooo… slurrrrp 🙂
lovely pic nag and what bee said is true.. I use peanut oil while frying as they say its the best
one of my favs….i did them yday too but with maida…
canola oil is usually genetically modified. i’ve stopped using it. we prefer nallenai or peanut oil from the indian store.