You can now make soft-layered and fluffy Pooris at home.
Poori and Masala are famous South Indian breakfast combo. Hot #Pooris can be served with Kizhangu Masala or #PotatoMasala. In this video, learn how to make both #Pooris and #KizhanguMasala.
Poori Masala Recipe:
Wheat Flour – 1 ½ Cup
Rava – 1 tsp
Oil – 1 tsp
Salt – To Taste
Water – As Needed
Oil – To Deep-fry
Potato (medium-sized) – 4 nos
Water – 3 Cups + 2 Cups
Oil – 2 tbsp
Mustard Seeds – ½ tsp
Chana Dal – 2 tsp
Asafoetida – 1 pinch
Ginger – 1 inch
Green Chilli (finely chopped) – 3 nos
Curry Leaves – 10 nos
Cashew – 5 nos
Onion – 2 no
Tomato – 1 no
Turmeric Powder – 1 tsp
Besan Flour – 1 tbsp
Salt – To Taste
Coriander Leaves – ¼ Cup
1. To make the masala, boil 3 potatoes with 3 cups of water in a pressure cooker for 6 whistles.
2. Peel the potatoes and crumble them.
3. Heat a pan, add oil, mustard seeds, channa dal, asafoetida and allow the mustard seeds to splutter.
4. Add chopped ginger, chopped green chilli and curry leaves.
5. Add the cashews.
6. Add the thinly sliced onions and cook until the onions are translucent.
7. Add the chopped tomatoes, salt, turmeric powder and cook until the tomatoes are mushy.
8. Add 2 cups of water and simmer for a minute.
9. Add the besan flour and mix.
10. Add the cooked potatoes and stir. Cover and simmer this for 5 mins.
11. Add the chopped coriander leaves and mix well.
12. To make the Poori In a mixing bowl, add wheat flour, Rava and salt.
13. Add water in batches. Knead it into a stiff dough.
14. Add oil and continue kneading.
15. Divide the dough into even-sized balls.
16. Using a rolling pin, roll it into a round poori.
17. Heat oil in a deep frying pan and fry the poori. Repeat this for all the dough balls.
18. Serve the Pooris with potato masala.