Poori Masala (Step by Step)

Poori Masala Recipe is a South Indian version. Who wouldn’t love hot pooris with aloo masala??? hmmm my mouth is watering already. Also, I get tempted towards pooris and we got a joint at Vanowrie which sells poori masala which is our usual snack during the weekend.

We make and eat different types of potato or aloo sabzi. Mainly towards Maharashtra belt dry potato and batata rass which is a liquid version made. Across the North and South India, it’s majorly aloo masala is made in gravy style although the recipe differs a lot. This recipe is also made during festivals in India and also during the celebration.

I am an ardent fan of Aloo (potatoes) made in any style just love them. They are so versatile just make anything or add them in anything and them just kind of  uplift’s the flavor of the dish. We even add them in chicken curries, gravies etc. This recipe comes from my mother but I have slightly modified the recipe by adding gram flour which my mother doesn’t add.

As a child, me and my sis used to hog on hot pooris, dry aloo sabzi, and shrikhand. The episode still continues mostly will make pooris again with different sabzi and some shrikhand. Can’t resist talking or sharing about food guess that’s me 😉

My hubby loves aloo masala more than the dry aloo sabzi. If you as me I love everything which is made with love and clean hand. You require basic ingredient’s to make this recipe. The big secret to this dish is the gram flour diluted in water which makes it more creamy giving a great texture….. shhh don’t share this with anyone.

I am hungry now so would just binge on some leftover aloo masala and toasted bread.

Let’s make Poori Masala recipe stepwise:

1. Combine flour, semolina, salt with oil drizzled around.

2. Add water little by little and keep kneading the dough until it’s smooth and slightly firm.

3. The dough shouldn’t be too soft but towards the firm side.

4. Cover with a damp cloth and allow to rest for 5 mins only.

5. Make small lemon sized balls. Ensure the balls are smooth with no cracks around.

6. Dust some flour and with the help of roller make oval or round shape. Ensure you roll only from one side and make them slightly thicker than chapatis. Rolling only one end gives a puffed poori or even phoolkas a tip from my dear friend.

7. Ensure the discs are smooth and not cracked else they won’t puff properly while frying.

8. Heat the oil until its hot. Just add a little piece of dough to check if it floats up that means your oil is ready. Slide one puri into the oil gently. After 5 secs just gently press towards the edges of the poori with the back of spoon or spatula. Ensure you fry only one or tow pooris at a time. Also, if your dough is proper and you have rolled them into proper discs your pooris would just puff up without pressing their edges.

9. Your pooris would puff up and once they look golden brown they are ready. Remove them with a slotted spoon remove excess oil. Place them on absorbent napkins. Repeat the same with the rest of pooris.

10. Boil the potatoes up to 4 whistles or until they are tender.

11. Peel them and slice into cubes or squares.

12. Mix besan with water and give a nice whisk until they blend well.

13. Keep all the ingredients handy for the vegetable.

14. Heat oil in a nonstick pan or vessel add mustard seed, cumin seed, urad dal, chana dal, and hing. I didn’t add chana dal as it wasn’t there.

15. Once they give crackling noise add ginger, chilies, onion and curry leaves.

16. Saute until onion changes color.

17. Now add tomatoes.

18. Saute for a minute then add all the spice powder, add salt and sugar.

19. Mix well and saute until tomatoes appear tender.

20. Time to add chopped boiled potatoes.

21. Add gram flour mixed with water. Also, add more water if required.

22. With the help of masher mash some of the potatoes.

23. Simmer until the gravy thickens. I don’t have a pic for this one. Check the taste and alter any spices or seasoning if required. The gravy has to be of medium consistency nor too thick nor thin. Once it cools they would become thicker so add water accordingly. Garnish with coriander leaves and serve aloo masala pooris hot with salad or chutney.

Poori Masala Recipe and printable version below:

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Poori Masala Recipe, How to make Aloo Poori Masala Recipe | Potato Poori Masala

 

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Prep time

25 mins

Cook time

40 mins

Total time

1 hour 5 mins

 

Poori Masala Recipe which is a South Indian version with stepwise instructions.

Author: [email protected]

Recipe type: Main, Snack, Side, Vegan, Veg,

RecipeCuisine: Indian, South Indian

Serves: 4-5

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

for pooris:

• 1 tbsp oil + 3 cups oil for deep frying
• 2 cup wheat flour (atta)
• 2 tbsp semolina (rava)
• 1.5 cup water or as required
• 1 tsp salt

For aloo masala

• 750 gms potatoes boiled, peeled and chopped coarsely (aloo)
• 1 tbsp gram flour mixed with 1 cup water (besan)
• 150 gm onion julienne
• 2-3 green chilies
• 1 tbsp chopped ginger
• 1 tsp split gram dal (urad dal)
• 1 tsp split chana dal
• 1 tsp mustard seed (rai)
• 1 tsp cumin seed (jeera)
• 1 tsp asafoetida (hing)
• ½ tsp turmeric powder (haldi)
• 1.5 tbsp oil
• 14- 15 curry leaves (kadi patta)
• 100 gm tomatoes chopped finely tamatar
• 1 tsp sugar (optional)
• 1 tsp coriander seed powder (dhaniya powder)
• 1 tsp garam masala powder
• 1 tsp red chili powder
• water as required
• salt as required

How to make the recipe?

Making Pooris :

1. Combine flour, semolina, salt with oil drizzled around.
2. Add water little by little and keep the dough until it's smooth and slightly firm.
3. The dough shouldn't be too soft but towards the firm side.
4. Cover with a damp cloth and allow to rest for 5 mins only.
5. Make small lemon sized balls. Ensure the balls are smooth with no cracks around.
6. Dust some flour and with the help of roller make oval or round shape. Ensure you roll only from one side and make them slightly thicker than chapatis. Rolling only one end gives a puffed poori or even phoolkas ( a tip from my dear friend).
7. Ensure the discs are smooth and not cracked else they won't puff properly while frying.

Making of aloo masala recipe:

1. Heat the oil. Just add a little piece of dough to check if it floats up that means your oil is ready. Slide one puri into the oil gently. After 5 secs just gently press towards the edges of the poori with the back of spoon or spatula. Ensure you fry only one or tww pooris at a time.
2. Also if your dough is proper and you have rolled them into proper discs your pooris would just puff up without pressing their edges.
3. Your pooris would puff up and once they look golden brown they are ready. Remove them with a slotted spoon remove excess oil. Place them on absorbent napkins. Repeat the same with the rest of pooris.
4. Boil the potatoes upto 4 whistles or until they are tender.
5. Peel them and slice into cubes or squares.
6. Mix besan with water and give a nice whisk until they blend well.
7. Keep all the ingredients handy for the vegetable.
8. Heat oil in a non stick pan or vessel add mustard seed, cumin seed, urad dal, chana dal and hing.
9. Once they give crackling noise add ginger, chilies, onion and curry leaves. Saute until onion changes color.
10. Now add tomatoes.
11. Saute for a minute then add all the spice powder, add salt and sugar.
12. Mix well and saute until tomatoes appear tender.
13. Time to add chopped boiled potatoes.
14. Add gram flour mixed with water. Add more water if required.
15. With the help of masher mash some of the potatoes.
16. Simmer until the gravy thickens. I don't have a pic for this one.
17. Check the taste and alter any spices or seasoning if required. The gravy has to be of medium consistency nor too thick nor thin. Once it cools they would become more thick, so add water accordingly. Garnish with coriander leaves and serve aloo masala pooris hot with salad or chutney.

Notes

1.The dough has to be slightly firm for pooris.

2.It's better to roll each ball and fry as it puffs up easily. Alternatively you could make a thick roti and cut them with bottom of a metal glass.

3.Always fry pooris in warm oil check adding a small piece of dough if it floats then your oil is ready.

4.The gravy has to of medium consistency but you could make as per your choice.

5.Preferably better to make in a pan as it won't stick else regular pan would become messy.

6.Ensure you roll only from one side and make them slightly thicker than chapatis. Rolling only one end gives a puffed poori or even a puffed phoolka a tip from my dear friend

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