Poori Masala / Poori and Kilangu Masala

Poori masala is one of the typical Indian breakfast which is eaten in all parts of India. It can be found from top end hotels to road side hotels of India. The method for preparing poori is similar to chapathi but it is deep fried in oil instead of cooking in skillet. Poori looks very puffy and mostly pairs with potato masala. The puffiness comes while cooking in oil by converting the moisture in the dough into air. The dough for poori is usually prepared little harder than the chapathi dough. Also, as soon as you prepare dough for poori, start rolling them and fry to get soft, crispy and puffy poories.

I happened to eat poories with ajwain seeds when there was family get together few months ago. We, South Indians do not add ajwain seeds while preparing poories and I found/liked adding ajwain was different and flavourful. From then, whenever I prepare poori, I started to add ajwain seeds (carom seeds) for flavour and easy digestion. Today I am blogging the recipe for poori with its best pair of potato masala.

Basic Information:
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Makes: 16 medium size poories

Ingredients:

For Poori:
Wheat flour – 1 cup
Salt – 1/2 teaspoon
Ajwain seeds – 1/2 teaspoon
Water – 1/4 cup and 2 tablespoons
Oil – For deep frying
Wheat flour – For dusting (You can also use oil)

For Masala:
Potato – 2 large nos
Onion – 1/2 cup , sliced
Tomato – 1/2 cup, sliced
Green chilli – 2, sliced
Curry leaves – 1 string
Mustard seeds and urid dal – 1/2 teaspoon
Channa dal – 1/2 teaspoon
Ginger – 1/2 teaspoon, grated
Oil – 3 teaspoon
Red chilli powder – 1 teaspoon / to taste
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Salt – to taste

Method:

For Poori:

1) Mix all the ingredients given for poori and make a tough dough.
2) Divide the dough generously into small balls.
3) Roll them using rolling pin and make round shape as we do for chapathi. Use oil or flour to do this. If you are using flour, wipe off the excess flour after making poori using your hand.
4) Heat oil in deep frying pan and when it hot, put a very small dough piece and see it is coming to surface of oil or not. If it comes, Oil is in correct temperature to fry poori.
5) Add rolled poori slowly into oil and very gently press from center towards edges using a spatula to puff up.
6) Turn to other side and fry again.

7) When both the side are fried to slight golden brown, remove from pan and put in a bowl covered with kitchen towel to absorb the excess oil.
8) Repeat the steps for other poories.

For Masala:

1) Pressure cook the potatoes and cut them into slices once it is done.
2) Heat oil in a pan and add channa dal. When it turns to golden brown add mustard and urid dal. Allow them to splutter. Add green chillies, ginger and curry leaves. Saute for few seconds.
3) Add onion and saute till they are translucent.
4) Add tomato and saute till they are mashed completely.
5) Add potato, red chilli powder, turmeric powder, coriander powder, salt and a cup of water. Slightly mash few potato pieces using the ladle.
6) Allow it boil. When it comes to your desired consistency, remove from heat. If desired, garnish with coriander leaves.
7) Serve hot with poories.

Related Recipes

Masala Poori / Spicy Poori / How to make Masala Poori Bengali Luchi / Bengali White Poori