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Puffy Poori Masala

Indian Cuisine encompasses a large collection of traditional dishes which can be categorized by its states. Every state has its own flavor, taste and style this is because of the variations in the climatic conditions, traditions, type of soil and much more. The stable food of the southern states is rice due to the large availability of the crop and some other reasons, whereas the northern cuisine has wheat as their stable food.

One such healthy and delicious dish from the South Indian cuisine is Poori Masala. This South Indian recipe is just perfect for a good breakfast or lunch. You can also serve this masala along with Dosa or chapatti.

Poori is a soft, delicious dish prepared using wheat flour and is favored by many including the western countries. Poori are loved when they are puffy and as well as soft. Achieving this has been quite tricky for some of us. Specific temperature, dough consistency and thickness of the dough used for rolling all contribute to the taste of the dish.

Ingredients used for making the Dough:

icon Wheat flour – 1 cup
icon Semolina – 1/2 teaspoon (For crispness)
icon Sugar – A pinch (For golden Brown Poori’s)
icon Salt – A pinch
icon Water – 1/3 cup
icon Cooking oil – for frying the Poori
icon Ghee- 1/2 teaspoon (For making the Poori’s soft)

poori_masala_at_palmbeachuk

Procedure:

  • In a bowl take required amount of flour and to it add a pinch of sugar, salt, ghee and semolina. Add water slowly to the mixture to get the correct consistency for the dough. The dough should neither be too soft or watery.
  • Next start rolling the dough, since keeping it for long hours can make it hard. Make small balls from the dough to prepare Poori’s of small-medium size. The thickness of the Poori’s should be medium; dust some wheat flour on the balls to get the perfect thickness and to ensure they don’t overlap with other Poori’s.
  • Heat cooking oil in a pan to deep fry the Poori’s.

Ingredients for the Masala:

icon Potatoes – 4
icon Chopped green chilies – 2 Nos
icon Coriander leaves- 2 tablespoons chopped
icon Turmeric powder – Half teaspoon
icon Ginger chopped Half teaspoon
icon Bengal gram – 1 tablespoon
icon Onions chopped – 3 Nos
icon Cumin seeds – 1 teaspoon
icon Curry leaves – 10 Nos
icon Mustard seeds – Half teaspoon
icon Oil and Salt as needed

Procedure:

Boil five potatoes and mash them evenly. Finely chop the onions, ginger and green chilies. Now add mustard seeds, Bengal Gram and Urad dal in a pan, add the curry leaves, green chilies, ginger and onions after the dal turns brown. Add salt, tomatoes and turmeric, once the onions turn pink. After the masala boils add the potatoes and turn off the flame after 5-6 minutes.

poori_masala_at_palmbeachuk

Now serve hot Poori’s with the Masala to enjoy a great breakfast with your family.

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