Poori Masala is one of the quickest meal I can make. The potato masala takes not more than 10-15 minutes and the pooris maybe 15 minutes. I hate rolling out chappathis so whenever I don’t feel too guilty about deep frying, I go for this.
I think this is one meal that can classify as truly Indian since its available and cooked in almost all the states of India, in some form or the other. In most cookbooks that feature state-specific specialties in India, this recipe finds its way in.
I have started using Canola Oil for my cooking since I came to Singapore and it does seem really light and healthier than other cooking oil options. Its comparatively cheaper too. Update: Since I learnt that most of the regular supermarket canola oil is genetically modified, I have since then switched to using Rice Bran Oil for deep frying.
Now, onto the recipe.
Makes about a dozen pooris
Wheat flour / atta – 2 cups
Salt – 1 tsp
Warm water – approx. 1/2 cup
Oil – to deep fry
How to Make Poori:
1. Mix salt into the atta and make a thick dough (than used for chappathis) adding the warm water little at a time.
2. You can leave the dough to rest for an hour, covered, but mostly when I make this for dinner, I don’t get time to do this and it comes out well anyway.
3. Divide the dough into 12-15 small balls and roll out with a pin, making sure the thickness is even. Only then the pooris will puff out when frying.
4. Deep fry in the oil till turning over until both sides are golden brown.
Potato Masala (Aloo Masala) for Poori
Potatoes – 3, boiled, cubed and peeled
Onion – 1 small, or half of a big one, chopped
Green chillies – 3, slit length-wise
Grated ginger – 1/2 tsp
Jeera – 1 tsp (I powder it before use)
Turmeric – a pinch
Mustard seeds – 1/2 tsp
Urad dal/Channa dal – 1/2 tsp (optional)
Curry leaves – 10
Salt – to taste
Oil – 2 tsp
How to Make Aloo Potato for Poori:
1. Heat oil in a pan and add mustard seeds and urad/channa dal. Wait for them to splutter and then add the green chillies and onions. Saute till translucent.
2. Now add the jeera, ginger and turmeric and fry for 10-15 seconds.
3. Finally add the potatoes. Mass a few of the pieces to form a gravy, mix well with added salt and remove from fire.
Update: Amma uses a slightly different recipe for Potato Masala for Poori.
This is comfort meal at its best… Looks yummy Nags.
lovely pic nag and what bee said is true.. I use peanut oil while frying as they say its the best
Perfect quick meal – I do this at the drop of a hat if company is coming over.
Nice looking at ur site – will be back later to post more comments. Going to bed now!
Nags, love your blogposts. 🙂
Poori masala – my favorite , its welcome anytime for breakfast, lunch or dinner. Nice pics.
I didn’t realise that you are now in Singapore.
Nags – this looks too good. Simple and so effective.
I agree, this is one truly Indian dish, except you might find it spelt differently in some places. I remember one small restaurant in T.Nadu that called it Boori Masal!
Btw, you can use leftover oil for mulagaipodi or making dosas and adai.
Who can say no to puris and rasa aloo sabzi……nice post. Its been ages since i had puris.