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Poori with Masala

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Poori with Masala Recipe
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No introduction is required for Poori masala. It is one of the favourite combo for most of us. 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 kurma, kadappa etc.

How to make Puffy Pooris' ?

  1. Stiff but smooth Dough: Making dough at the right consistency is the main part of getting puffy poori. For roti, we generally make smooth and soft dough. But for poori the dough needs to be stiff than roti. If the dough is too dry, then when we roll the poori, it will become cracky and crumbly.
  2. No resting of Dough: For roti, we generally rest the dough for atlas 15-30 mins before rolling. For Poori, we don't need to rest the dough. Also my MIL always says, the dough if rested long, will absorb more oil while deep frying.
  3. Thickness of Poori, second tip to get puffy pooris'. When we are rolling the dough, the rolled poori should be little thicker than roti. If we roll the poori too thick, sometimes when it tries to puff up, holes will pop up and stops puffing. If we roll the poori too thin, then the poori will be flat and crispy.
  4. Heat of Oil: is also a major influencer for puffy poori. The hotness should be even throughout. Keep the flame medium and test the hotness by dropping a pinch of the dough and if it raises immediately then we are ready to fry the poori.
  5. Do not flip Poori more than once: First when you drop the rolled poori, it will first puff up and then you need to flip it and cook in other side till the bubbles ceases. Do not flip the poori again and again, flipping makes them absorb more oil
  6. Do not dust poori with flour. Grease oil in rolling pin and roll the poori. If we use flour and dust, then that excess flour will become burnt while deep frying
  7. We can add Sooji to get crispy pooris'. Also adding little sugar makes the poori brown and crispy

Recipe Card for Poori with Masala:

Poori with Masala Recipe
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Poori and Potato Masala Recipe

Course: Accompaniment, Breakfast, Dinner, Indian Bread
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
  • Heavy Bottomed Pan
  • Mixer Grinder
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 80kcal
Author: Sowmya Venkatachalam
Poori with Potato masala is a classic and most conventional Breakfast combo in any parts of India. Potatoes cooked with onion and other mild spices like green chili, ginger garnished with coriander leaves are an excellent accompaniment to puffed poori. This is a versatile wholesome Combo!
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Ingredients

Ingredients for Poori

  • 2 Cups Wheat Flour 1 Cup - 250ml
  • 2 tablespoon Semolina (Sooji / Rava)
  • ½ teaspoon Salt
  • ¾ Cup Water Adjust As Needed
  • ¼ litre Oil For Deep Frying Poori
  • 1 tablespoon Ghee

Ingredients for Potato Masala

  • 4 Big Potato
  • 1 Onion Sliced
  • 1 teaspoon Salt
  • ¼ teaspoon Turmeric Powder
  • 1 tablespoon Coriander Leaves For Garnishing
  • 1 tablespoon Gram Flour (Besan / Chickpea Flour)

For Tempering

  • 1 tablespoon Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds
  • 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 4 Green Chili Slit
  • Few Curry leaves

Instructions 

Instructions for Potato Masala

  • Boil/Pressure Cook the potatoes, discard the skin and mash it roughly. Do not mash it completely, few big pieces of potato will make it more tastier

Tempering Process

  • Heat oil in a pan. Add mustard seeds and cumin seeds and allow it to sputter
  • Then add bengal gram and fry till light brown. Next, add green chilli and curry leaves and saute for few seconds

Preparing Masala

  • Now, add the sliced onion along with a pinch of salt and saute the onions till translucent
  • When the onions are translucent, add a cup of water along with turmeric powder and salt
  • Next, add the roughly mashed potato the pan and give a mix. Adjust salt as needed. Also adjust the water to your desired consistency need
  • Cover and cook the masala for 5 mins. Meanwhile, take besan in a small bowl and add water and make it to smooth paste. Keep this paste ready
  • Once the masala is cooked for 5 mins, add the besan paste. This will help thicken the masala. Allow the masala to cook for couple of minutes and then switch off the flame
  • Finally garnish the Potato Masala with finely chopped coriander leaves.

Instructions for Poori

    Making Dough

    • In a mixing bowl, take the wheat flour, rava, salt and ghee. Mix everything well
    • Add water little by little and knead the flours to a tight but smooth dough. Now the poori dough is ready!

    Rolling Process

    • Make gooseberry size dough balls out of the poori dough. Grease the surface where we plan to roll the dough and also the rolling pin with little oil.
    • Roll each dough ball to little thicker dics of 2-3" diameter. The rolled puri should not too thick or too thin.
    • Roll all the dough balls and cover them with kitchen towel till you fry them.

    Deep Frying Process

    • Heat oil in a heavy bottomed pan. The oil should be in medium hot. If you drop a pinch of dough it should raise immediately. Keep the heat at the same level till you fry all the pooris'.
    • Gently drop a rolled poori and allow it to puff up. Then flip it and cook till the bubble ceases
    • Take out the puffed up poori and keep it aside in a paper towel to drain excess oil. Repeat the same process for the rest of the rolled puris'

    Serving Time

    • Serve the delicious puffy Poori's with delectable Potato Masala and enjoy this wonderful combo!

    Notes

    1. We can add warm water or warm milk for better texture of the poori
    2. The hotness of oil should be uniform throughout the deep frying process

    Nutritional Info

    Nutrition Facts
    Poori and Potato Masala Recipe
    Amount Per Serving (1 poori)
    Calories 80 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Carbohydrates 12g4%
    Protein 1g2%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Instructions with Step by Step Pictures

    INSTRUCTIONS FOR POTATO MASALA

    • Boil/Pressure Cook the potatoes, discard the skin and mash it roughly. Do not mash it completely, few big pieces of potato will make it more tastier

    TEMPERING PROCESS

    • Heat oil in a pan. Add mustard seeds and cumin seeds and allow it to sputter. Then add bengal gram and fry till light brown. Next, add green chilli and curry leaves and saute for few seconds

     

    PREPARING MASALA

    • Now, add the sliced onion along with a pinch of salt and saute the onions till translucent

    • When the onions are translucent, add a cup of water along with turmeric powder and saltNext, add the roughly mashed potato the pan and give a mix. Adjust salt as needed. Also adjust the water to your desired consistency need.

    • Cover and cook the masala for 5 mins. Meanwhile, take besan in a small bowl and add water and make it to smooth paste. Keep this paste ready

    • Once the masala is cooked for 5 mins, add the besan paste. This will help thicken the masala. Allow the masala to cook for couple of minutes and then switch off the flame. Finally garnish the Potato Masala with finely chopped coriander leaves.

    INSTRUCTIONS FOR POORI

    MAKING DOUGH

    • In a mixing bowl, take the wheat flour, rava, salt and ghee. Mix everything well

    • Add water little by little and knead the flours to a tight but smooth dough. Now the poori dough is ready!

    ROLLING PROCESS

    • Make gooseberry size dough balls out of the poori dough. Grease the surface where we plan to roll the dough and also the rolling pin with little oil. Roll each dough ball to little thicker dics of 2-3" diameter. The rolled puri should not too thick or too thin. Roll all the dough balls and cover them with kitchen towel till you fry them.

    DEEP FRYING PROCESS

    • Heat oil in a heavy bottomed pan. The oil should be in medium hot. If you drop a pinch of dough it should raise immediately. Keep the heat at the same level till you fry all the pooris'. Gently drop a rolled poori and allow it to puff up. Then flip it and cook till the bubble ceases. Take out the puffed up poori and keep it aside in a paper towel to drain excess oil. Repeat the same process for the rest of the rolled puris'

    SERVING TIME

    • Serve the delicious puffy Poori's with delectable Potato Masala and enjoy this wonderful combo!
    Poori with Masala Recipe
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