Poori Masala Recipe

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I love pooris who doesnt?! But we make it very rarely as its deep fried but make small pooris for mittu whenever we make chapathis as she likes poori than chapathi. It was really a tough time clicking the pooris puffed up - I could only do justice to one pic :) Though my fav combination is poori with channa either black channa gravy or chana / chole masala

Poori Recipe - Ingredients

Makes around 10-12 pooris

• Wheat Flour - 2 cups
• Fine Rava - 1 tsp
• Salt - as required
• Warm Water - 1 cup (adjust accordingly)
• Oil - 1/2 tsp
• Oil - to deep fry

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. Dont make it very thin like we do for chaapthis , it should a bit thicker. Keep aside.

Heat oil, carefully drop the pooris one after another(depends on your kadai size too).

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.Turn the other side, once it turns golden brown, take and drain.

Potato Masala Recipe - Ingredients

Serves 3

• Potato - 3
• Onion -1 chopped finely
• Tomato - 1 small chopped roughly
• Ginger - 1/4 inch piece
• Green chillies - 1 chopped finely
• Turmeric powder - a generous pinch
• Gram flour - 1.5 tsp

To temper:

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Channa Dal - 1/2 tsp

Method:

1.Pressure cook potatoes with water until soft. Cool it, peel off the skin and smash it up. Keep aside.Heat oil in a pan, add mustard seeds, channa dal allow it to crackle then add ginger and green chillies fry for a minute. Then add onion and tomato.

2.Saute till onions turn slightly brown and tomatoes raw smell leaves. Now add the smashed potatoes, turmeric powder and mix well. Add required salt and sprinkle little water , give a quick stir. Allow it to boil .

3.Then add gram flour and Allow it to cook until water is fully absorbed and forms a semi thick consistency. Switch off. Your potato masala is ready now.

My Notes :

• Adding gram flour to the potato masala is purely optional but it gives a nice creamy masala so I prefer adding it.
• Also adding rava to the wheat flour gives nice crisp pooris like in restaurants.