Poori masala
Poori masala
Poori with accompaniments
One of the most popular breakfast item though deep fried is the popular POORIS which are nothing but small discs made of either whole wheat flour or all purpose flour. and deep fried to get a lovely puffed up look.
Dont think any one needs a recipe for poori, but this is for the very new to the kitchen kind, so experts move on..:-) Bachelors may also find it useful.
Normally this is paired with Potato masala called Aaloo ki sabzi , a delectable combination of potatoes cooked with onions, green chiils and some mild spices . Makes a perfect companion for Pooris.
Sometimes in restaurants we are also served another wonderful side dish called Kurma which is again another heavenly experience with Pooris.
Ingredients:
To make Pooris1 cup whole wheat flour.
2 tbsp semolina ( sooji )
Pinch of salt
Water as needed to make a soft firm dough.
Oil for deep frying.
Method:
In a deep bowl, add the flour, salt and the semolina, mix dry ingredients well, then add just enough water to make firm but smooth dough.
Although Pooris can be made immediately, you can also leave it for 15 minutes before rolling out small discs.
Pinch off small balls of dough, flatten lightly on the board, dust with flour if need be, ,roll out Small discs. slightly thicker than a chapati.
Keep the oil to heat , drop a small bit of dough to check if the oil is hot enough.
The dough will sizzle in the oil and come up. That means the oil is ready and you slide the rolled disc of poori gently into the oil and lower the flame to medium and with the spatula, gently press the centre of the poori in the oil to enable it to puff up and then leave it in the oil, flip over carefully on the other side to get an even golden brown colour, drain on kitchen towels.
Make a few pooris at time and fry , do not crowd the pan.
Serve hot pooris with potato masala and kurma.
Bateta nu shaak makes an aexcellent accompaniment , do check the recipe here
potato masala
Ingredients for the masala:
4 medium sized potatoes cooked well,2 medium onions chopped finely.
1 tsp mustard seeds
1 tsp split udad seeds
2 green chillies,deseeded and slit
1 tsp of finely grated ginger , garlic grated or finely chopped can also be added if preferred .
sprigs of curry leaves.
salt to taste
1 tsp turmeric powder,2 tbsp oil
chopped coriander leaves for garnish .
Method
In a kadai/pan heat oil and splutter the mustard seeds and split udad dal
with green chillies and ginger.
When the mustard pops and the dal turns golden add the chopped onions and stir briskly.
Saute the onions till they turn pink and translucent.
Meanwhile add the turmeric powder to the cooked ,mashed potatoes.
Add the mashed potatoes to the sauteed onions and add salt.Add chopped coriander leaves and stir well. keep the consistency as desired . A dash of lime juice may be added. ususally in some restaurants the potato masla is pretty loose in consistency.
Poori baaji
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