Poori masala is a very common dish in Indian households. Though poori can b served with most of the veg and nonveg dishes, the best and perfect combination for it is the potato masala which is Indian mashed potatoes.
This masala can also be used for making masal dosa.
Poori Masala
Ingredients
To make Poori (To make 10 to 12 pooris)
1 cup wheat flour
1/4 cup + as needed water
1 or 2 cups of oil enough to immerse the poori completely
Salt to taste
To make Masala (To serve 2 to 3 people )
3 large potatoes
1 big onion thinly sliced
1 tsp chopped ginger
1 tsp chopped garllic
3 or 4 green chillies
1/2 tsp turmeric powder
1 tsp mustard seeds
2 dry red chillies
a few curry leaves
1/2 cup water
salt to taste
Preparation
To make poori
1. Add the wheat flour and salt in a large bowl and mix well.
2. Add the water little by little and mix the dough to get a consistency harder than that of chappathi. Add 1 tsp of oil to the dough and mix until no flour is stick on the bowl and the dough is smooth and kneadable.
3. Cover and rest aside the dough for at least one hour. After that, knead it well once again and separate into half lemon sized balls.
4. Take each ball of dough and roll it into palm sized circular shapes using a roll pin. (not too thick, not too thin). If the dough is sticking while rolling, add a little oil to it.
5. In a kadai add oil enough to deep fry the poori. Heat the oil in medium heat. Once the fumes start coming, drop each rolled poori in the oil. Press the poori gently with a ladle when the poori starts to bulge slightly. This will make the poori puff well.
6. Once it puffs well, flip the poori over and cook the other side until golden brown spots appear.
7. Drain them in a paper towel.
* Do not use the dry wheat flour while rolling to prevent sticking. Use oil instead of it. If you use the flour, it may leave black traces while frying and it can discolor the pooris.
* If you stretch the dough little more than the palm size, you may not get puffed pooris.
* For the pooris to puff, there should be enough oil in the kadai and also the oil should be hot enough.
To make the masala
1. Boil the potatoes and peel them off .
2. Mash the potatoes roughly (It should not be smooth paste) and keep it aside.
3. Heat oil in a pan or kadai. Add mustard seeds, when it splutters add dry red chillies and curry leaves.
4. Add the chopped ginger and garlic, sliced onions and green chillies to that and saute well.
5. Once the onion turn light brown in color, add turmeric powder and mashed potatoes.
6. Mix well , add water along with salt and bring to boil. You can mash the potatoes slightly with the ladle.
7. Once the gravy is thick enough,the masala is ready to be served.
* If the gravy is too thick you can add water as needed and bring to boil.
This masala can also be used for making masal dosa.
Poori Masala
Ingredients
To make Poori (To make 10 to 12 pooris)
1 cup wheat flour
1/4 cup + as needed water
1 or 2 cups of oil enough to immerse the poori completely
Salt to taste
To make Masala (To serve 2 to 3 people )
3 large potatoes
1 big onion thinly sliced
1 tsp chopped ginger
1 tsp chopped garllic
3 or 4 green chillies
1/2 tsp turmeric powder
1 tsp mustard seeds
2 dry red chillies
a few curry leaves
1/2 cup water
salt to taste
Preparation
To make poori
1. Add the wheat flour and salt in a large bowl and mix well.
2. Add the water little by little and mix the dough to get a consistency harder than that of chappathi. Add 1 tsp of oil to the dough and mix until no flour is stick on the bowl and the dough is smooth and kneadable.
3. Cover and rest aside the dough for at least one hour. After that, knead it well once again and separate into half lemon sized balls.
4. Take each ball of dough and roll it into palm sized circular shapes using a roll pin. (not too thick, not too thin). If the dough is sticking while rolling, add a little oil to it.
5. In a kadai add oil enough to deep fry the poori. Heat the oil in medium heat. Once the fumes start coming, drop each rolled poori in the oil. Press the poori gently with a ladle when the poori starts to bulge slightly. This will make the poori puff well.
6. Once it puffs well, flip the poori over and cook the other side until golden brown spots appear.
7. Drain them in a paper towel.
* Do not use the dry wheat flour while rolling to prevent sticking. Use oil instead of it. If you use the flour, it may leave black traces while frying and it can discolor the pooris.
* If you stretch the dough little more than the palm size, you may not get puffed pooris.
* For the pooris to puff, there should be enough oil in the kadai and also the oil should be hot enough.
To make the masala
1. Boil the potatoes and peel them off .
2. Mash the potatoes roughly (It should not be smooth paste) and keep it aside.
3. Heat oil in a pan or kadai. Add mustard seeds, when it splutters add dry red chillies and curry leaves.
4. Add the chopped ginger and garlic, sliced onions and green chillies to that and saute well.
5. Once the onion turn light brown in color, add turmeric powder and mashed potatoes.
6. Mix well , add water along with salt and bring to boil. You can mash the potatoes slightly with the ladle.
7. Once the gravy is thick enough,the masala is ready to be served.
* If the gravy is too thick you can add water as needed and bring to boil.
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