No introduction is required for Poori masala. It is one of the favourite dish for most of us. Its my granddaughter's favourite breakfast. A very popular breakfast dish in most of the restaurants in India. This is having much less calories compared to the breakfast prepared with raw rice since it is made with atta. Deep frying the pooris are little unhealthy for us, but if we have it once a while then it should not be a problem. Poori Masala is a very perfect combination though we can have other side dishes too for Poori.
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| Poori with Masala |
| Preparation time | 10 mins |
| Cooking Time | 30 mins |
| Servings | 3 |
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| Poori with Masala |
Ingredients for Poori:
| Wheat Flour(Atta) | 2 Cups* |
| Rawa(Semolina) | 2 tablespoon |
| Salt | To Taste |
| Warm Milk/Water | 1 Ladle |
| Water | As needed |
| Oil | 1/4 Litre |
* 1 cup = 250ml
Ingredients for Masala:
| Potato | 4 big size |
| Onion | 1 |
| Tomato | 1 |
| Salt | To Taste |
| Mustard Seeds | 1 teaspoon |
| Green Chilli | 2 |
| Channa dal | 1 teaspoon |
| Coriander Leaves | few |
| Turmeric Powder | 1/4 teaspoon |
| Gingelly Oil | 1 tablespoon |
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| Poori with Masala |
Method to prepare Masala:
- Pressure cook the potatoes and once cooked, allow it to cool and then remove the skin
- Crumble the potatoes into small pieces. Finely chop the onion and tomato and green chilli and keep it aside. In a heavy bottomed pan, add gingelly oil and add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add channa dal and fry until it becomes golden red color. Now add turmeric powder, along with chopped green chillies, tomato and onion
- Saute it till tomato and onion are cooked completely. Now add cooked potato pieces and mix it well along with salt
- Add required water and make the consistency little thin so that it will be like gravy. Finely garnish with chopped coriander leaves.
- The delicious Potato masala is ready to serve with Poori
Method to make Poori
- Take the rawa in a pan, add hot milk/water and leave it for 5 mins. To this add wheat flour(Atta) along with maida, salt and water and knead it to a tight dough
- Make small balls of the wheat flour. Take one ball of wheat flour and roll it to 4-5 inch poori using a rolling pin. The same way make other balls of wheat flour
- In a heavy bottomed pan, pour the oil and when the oil is hot, gently put the rolled dough. Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
- Yummy poori is ready to serve with Masala.
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| Poori with Masala |