Posts Tagged ‘kizhangu’

Poori & Potato Masala ( Deep fried Indian Bread & Potato Masala)

23 May

Poori is a common breakfast item available in all south Indian Restaurants. The apt side dish that goes very well with this is potato masala. However poori can be had with other sides dishes such a tomato kurma, chicken gravies and so on.  This is one of our favorite saturday’s breakfast. I usually make it little more quantity, as we have it as evening time snack with Jam.

Poori can be made with All purpose flour or Whole wheat flour. Both of the them tastes good. If you are a poori lover and try to make some enjoyable experiments, try with both of these flours. I sometimes combine both these flours and make it. It also tastes good. The following recipe is made with all purpose flour.

Ingredients for Poori:

  1. All purpose flour – 2 cups
  2. Semolina – 2 Tbs
  3. Water – 3/4 to 1 cup
  4. Oil – 250 ml
  5. Salt for taste.

Method for Poori:

1. Mix the flour, semolina, salt and water to make a soft dough.

2. Make the dough in to small balls and roll it with a rolling pin.

3. Heat the oil in deep pan and then slowly slide the rolled dough in to oil.  Deep fry for 3- 4 minutes by turning both the sides gently.

Ingredients for Potato Masala:

  1. Potato – 200 gms, boiled peeled and cut in to small pieces
  2. Onion – 1, finely chopped
  3. Green chilli – 3, slit in middle
  4. Ginger – 1 Tsp , finely chopped
  5. Oil – 1 Tsp
  6. Mustard – 1/2 tsp
  7. Aniseed – 1 tsp
  8. Chenna dhal – 2 tsp
  9. Urad dhal – 2 tsp
  10. Curry leaves – 1 strand
  11. Turmeric – 1/4 tsp
  12. Salt for taste

Method for Potato Masala:

1. Add oil in a pan and add Mustard and wait to crackle and then add urad dhal, chennal dhal and fry for 2 minutes in medium flame.

2. Add aniseed, ginger, green chilli, turmeric and then Onion and fry till onion is translucent.

3. Add the boiled potatoes, salt and a cup of water and let it cook for 1o minutes in a slow heat.

4. Finally add the curry leaves and serve it with poori.

Tip : To get a puffy poori’s  roll them in such a way that the thickness of the rolled dough should be same in all over the rolled area. Adding semolina will help in getting the crispness .

More tips welcome!!!