I love poori's from my childhood days. Who does not like the sight of hot puffed up Poori with the aromatic smell of potato masala. Look below to make a note of this wonderful recipe!
Ingredients
For Poori Dough
Ashrivad or Pilsbury atta Preferable(I use Ashirvad)- 1 Cup
Oil- 1 tbsp
Salt-1 tbsp
Water- Required quantity
For Masala
Potatoes- 3 ( Boiled,peeled & mashed)
Oil- 1 tbsp
Mustard seeds- 1 tbsp
Urad dal- 1 tbsp
Green Chilly- 1 or 2(sliced length wise)
Onion-1/4 cup
Tomato-1(chopped)
Salt- To taste
Turmeric Powder- 1 tbsp
Hing -a pinch
Curry leaves- few
Ginger- grated or thinly cut(few)
Cuisine : Indian
Category : Breakfast
Time : 50 minutes
Method
Pressure cook potatoes for 3 to 4 whistles & after it gets cooled peel the skin & mash it gently.
Take a pan, heat few drops of oil, splutter mustard & urad dal. Add the sliced green chilies, chopped onions & wait till onions change color. Don't fry the onions much as it may spoil the taste of the masala. Now add the salt, hing, turmeric, tomato & the curry leaves(I usually add spices at this stage, because the flavor gets mixed well nicely). Fry for few minutes. Now add the mashed potatoes with 3 glasses of water. Now mash the potatoes well to see the water gets thick & you can see it turn yellow. Switch off after five minutes. Serve with hot poori's.
For the dough, take a cup of atta(of your choice) & add 1 tbsp of salt & oil. We add oil to get a soft dough. Start mixing the mixture by adding water little by little. The mixture should not be watery. This is because poori's will absorb lots of oil when you fry if it has moisture. So, the dough should be thick than chapati consistency. Leave it for 30 minutes.
I use a poori presser for making pooris. If you don't have one here are the steps you need to follow.
Roll the dough into a long strip. Cut it into small pieces & roll with some oil.Roll it to form a round shaped poori. Fry it when the oil is at high temperature as you get crispy poori's then.
Now the Poori Masala is ready to be served.
Enjoy !
