Poori with Masala

No introduction is required for Poori masala. It is one of the favourite dish for most of us. Its my granddaughter's favourite breakfast. A very popular breakfast dish in most of the restaurants in India. This is having much less calories compared to the breakfast prepared with raw rice since it is made with atta. Deep frying the pooris are little unhealthy for us, but if we have it once a while then it should not be a problem. Poori Masala is a very perfect combination though we can have other side dishes too for Poori.
Poori with Masala
Poori with Masala

Preparation and Yield:
Preparation time10 mins
Cooking Time30 mins

Poori with Masala
Poori with Masala

Ingredients for Poori:

Wheat Flour(Atta)2 Cups*
Rawa(Semolina)2 tablespoon
SaltTo Taste
Warm Milk/Water1 Ladle
WaterAs needed
Oil1/4 Litre

* 1 cup = 250ml
Ingredients for Masala:

Potato4 big size
SaltTo Taste
Mustard Seeds1 teaspoon
Green Chilli2
Channa dal1 teaspoon
Coriander Leavesfew
Turmeric Powder1/4 teaspoon
Gingelly Oil1 tablespoon

Poori with Masala
Poori with Masala

Method to prepare Masala:
  1. Pressure cook the potatoes and once cooked, allow it to cool and then  remove the skin 

  2. Crumble the potatoes into small pieces. Finely chop the onion and tomato and green chilli and keep it aside. In a heavy bottomed pan, add gingelly oil and add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add channa dal and fry until it becomes golden red color. Now add turmeric powder, along with chopped green chillies, tomato and onion

  3. Saute it till tomato and onion are cooked completely. Now add cooked potato pieces and mix it well along with salt

  4. Add required water and make the consistency little thin so that it will be like gravy. Finely garnish with chopped coriander leaves.

  5. The delicious Potato masala is ready to serve with Poori
Method to make Poori
  1. Take the rawa in a pan, add hot milk/water and leave it for 5 mins. To this add wheat flour(Atta) along with salt and water and knead it to a tight dough

  2. Make small balls of the wheat flour. Take one ball of wheat flour and roll it to 4-5 inch poori using a rolling pin. The same way make other balls of wheat flour

  3. In a heavy bottomed pan, pour the oil and when the oil is hot, gently put the rolled dough. Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.

  4. Yummy poori is ready to serve with Masala.
  5. Poori with Masala
    Poori with Masala

Post a Comment

this dish needs no like its always the best ..n i love it..


I am a novice in cooking and I was helping my wife to try new dishes.

We made poori masala and it was smelling delicious and tasting very good.

Thanks for your good guidance.

Vedantham and Sumithra.

hello mam.. is maida must for this recipe? if i use only wheat flour will it make any difference? please let me know. also the puri dough should it be softer than chapathi dough? please let me know. thanks in advance.

Actually you have asked to add maida in the procedure but no maida in the list
Can you pls clarify this?

How to make soft chappathi? Please tell me mami

Sorry Jothi, its a typo. I have corrected the recipe. thanks

Hi Ambika, for chapati, we need to knead a soft dough with atta. Also another main trick is the tawa should be smoky hot and just cook the chapati on one side for 10 seconds and flip it to other side. repeat the process till the chapati is cooked. do not keep the chapati for more time in one side. Also when it is half done, we can directly put it on the flame so that it would get fluffy and soft. If you are using a induction hob, you can apply little oil when you flip the chapatis.

when ever I made puri,its not came out puffy.could u tell me the tip for getting puffy puri?



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