Sep 7, 2014

Poori, Potato Masala

Poori and potato masala is a favourite breakfast dish for all age groups.It can be served with Potato Masala,Veg kuruma and Non-veg dishes too.

Initially am always struggling to get soft pooris and now with tips ,its puffed and so soft.Here,am posting  step by step pics of poori,potato masala recipe.My Little Prince always asking me poori as he loves this combination a lot.

Poori , Potato Masala Recipe:

Thats it : Boil potatoes & Make dough –
Make seeding & Roll pooris – Deep fry pooris
Cooking Time : 35mins   Yield : 12 medium pooris  

For Making Poori :

Wheat flour
1.5 Cups
1 tsp
1 tsp
less than ½ Cup
to deep fry

For Making Potato Masala:

½ tsp
Cumin seed
½ tsp
Channa dal
Green chilli
a pinch
Curry leaves
1 sprig
Turmeric powder
1 (big)
¼ tsp
2 Cups(2nos)
1 tsp

Procedure :

1.Wash potatoes and peel off outer skin.Cut into big squares.Pressure cook with a pinch of turmeric powder for 2 whistles.

2.Meanwhile, take a wide bowl with wheat flour,salt,sugar.Add water little by little and make a soft dough.For me it takes less than ½ Cup.(this step is finished during the whistle sound)

3.Then chop the onion, slit green chillies, chop ginger.(now the whistle sound subsides)Mash the boiled potatoes lightly and shift it to bowl.Wash the cooker.

4.Heat a cooker pan,add oil,mustard,after it splutters ,add cumin seed,channa dal,green chilli, asafoetida, curryleaves, ginger ,turmeric powder ,onion ,fry for a minute(dont fry til brown) then add ½ Cup of water,mashed potatoes ,salt.Cook for three mins in low flame.Switch off the flame.Now it looks like thick semi gravy consistency.Keep aside.(during cooking time ,you divide the dough into small balls and start rolling with a touch of oil)

5.Heat a kadai,add oil.Cook in medium flame.(Meanwhile ,roll the poori dough).After oil gets hot,drop the poori slowly and gently press the poori with ladle,it slowly puffs up.After the sound subsides ,flip over and cook for 5 secs and drain it in tissue paper.Poori shoud be in light brown colour.

Puffed Poori and Potato Masala is Ready.....!

Notes :
1.You can add 1tsp of Sooji(Rava) to flour while mixing to get crispyness.
2.Poori dough needs very less water.
3.Apply two drops of oil while rolling the pooris as it do not observe more oil.
4.Dont use old used oil for deep it makes indigestion and leads to vomitting while travelling.Use used oil for drizzling while dosai making.
5.No need to add fried gram flour for thickening poori masala.

6.If you are having remaining masala.treat with dosa next dining time as Masala dosa.

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