Poori Masal or Poori Kizhangu as referred by my dear hubby is a classic south Indian breakfast combo. Pooris are deep fried indian bread made with wheat flour. And masala is nothing but mashed potato with Indian tadka.
Alas, I have a slight food aversion towards this dish since many years 😦 , but on the other hand my sweetheart crave for poori kizhangu ;).. I rarely prepare this at my kitchen due to my aversion. I cooked poori masala last week since he was starving for it for long time. I am glad to dedicate this wonderful recipe to my sweet hubby.
|Wheat Flour||200 gm|
|Sooji / Rava/ Semolina||1 Tbsp|
|Vegetable Oil||For deep frying + 1 Tbsp|
|Warm water||For kneading|
- Sieve the flour and salt together.
- Add the sooji and oil to the flour. Add warm water little by little and knead well.
- Dough should be little harder than roti dough.
- Keep covered with damp cloth.
- After 10-15 mins, knead the dough again by adding little oil.
- Divide the dough into gooseberry sized balls.
- Roll them round using rolling pin and rubbing oil on both sides.
- In a shallow pan heat oil for deep frying.
- Fry the poori till it puffs up by turning both sides.
|Potato||250 gm /1 no. Big|
|Onion||150 gm /1 no. Medium|
|Tomato||100 gm /1 no. Medium|
|Green chilli||2 nos|
|Garlic||5 cloves or 20 gm|
|Mustard seeds||½ Tsp|
|Cumin seeds||1 Tsp|
|Curry leaves||8 nos|
|Turmeric powder||¼ Tsp|
|Vegetable oil||1 Tbsp|
|Coriander leaves||For garnishing|
- Boil the potatoes in a cooker or pan with skins on.
- Once cooked remove from heat and drain the water. Run cold water over the potatoes & peel off the skin. Mash it using potato masher or spatula.
- Chop the onion, tomato, ginger, garlic and green chillies finely.
- Heat oil in a pan. Add mustard seeds, asafoetida and cumin seeds. Allow to splutter.
- Add curry leaves and onion. Saute for 3 mins till onion turns golden brown.
- Add ginger, garlic and green chillies. Saute well.
- Add turmeric powder and tomatoes. Mix well and cook till tomatoes become soft.
- Add the mashed potatoes and 11/2 cups water. Mix well till it blends with the masalas.
- Let it boil for 5 mins. Check for salt.
- Garnish with chopped coriander leaves and transfer to serving bowl.
- Adding sooji to the dough makes crispy pooris and retain the crispyness for long time.
- My husband’s aunt used to add ground pottukadalai / poricha kadalai/ fried channa dal to the masala while adding water to increase the gravy quantity. I didn’t use due to unavailability. But that part is best when you make masala for many.