Puri with Potato Masala
Poori masala as it popularly known is a staple breakfast in South India. Generally poori is made out of maida or refined flour. But I prefer wheat flour poori, over maida one.
Wheat pooris are soft compared to maida ones. Maida poori tends to become stiff and hard over time. Poori along with potato masala is great combination.
While making pooris take few tips to achieve fluffy ones. They are, you should add 1/2 tea spoon suji rava for 1 cup of wheat flour to make it fluffy. To make fluffy stay for a longer period, 1/4 tea spoon of sugar should be added for 2 cups of wheat flour.
So these are the things to be noted while making pooris. Here is the recipe for Puri and potato masala.
Cuisine: South Indian
Preparation Time: 30 minutes
Cooking Time: 20 minutes for 10 puris
Ingredients:
For Puri:
Wheat flour: 2 cups
Suji rava: 1 tea spoon
Sugar: 1/4 tea spoon
Salt as per taste
Oil: 1 tea spoon
Water as needed
Oil for frying
Method:
1. Take wheat flour, suji rava, sugar in a wide bowl, add water little by little and knead it into tight dough. Smear oil on the dough and keep it aside for 20 minutes.
2. Take the dough and make lemon sized balls out of it and roll it out into puris of even thickness.
3. Heat oil in a pan enough for frying, when it is hot fry the puris one at a time. Press it gently till the puri rises and becomes fluffy.
4. Take it out of oil, drain excess oil and serve it with potato masala or vegetable kurma.
Ingredients:
For Potato Masala: Serves: 3 to 4 persons
Pressure cooked potato: 1/4 kg
Onion finely chopped or thinly sliced: 1 no
Slit green chili: 2 nos
Curry leaves: A few numbers
Turmeric powder: 1/2 tea spoon
Salt to taste
Refined Oil: 3 tea spoons
For tempering: Fennel seeds or sanuf: 1/2 tea spoon
Method:
1. Pressure cook the potatoes and de-skin them and mash it well and keep aside.
2. Thinly slice or finely chop the onions, slit green chilies and keep it aside.
3. Take a wide pan, place it over stove top and add 3 tea spoons of oil and add saunf, allow it to splutter.
4. Now add green chilies and onions and saute it till onions turn translucent.
5. Add turmeric powder, salt and stir well, then add mashed potatoes and 1/2 cups of water and mix it well.
6. Allow it to boil for 10 to 15 minutes till the gravy thickness.
7. Put off the flame and transfer the contents into serving bowl.
8. Enjoy the potato masala with puris.
Poori masala as it popularly known is a staple breakfast in South India. Generally poori is made out of maida or refined flour. But I prefer wheat flour poori, over maida one.
Wheat pooris are soft compared to maida ones. Maida poori tends to become stiff and hard over time. Poori along with potato masala is great combination.
While making pooris take few tips to achieve fluffy ones. They are, you should add 1/2 tea spoon suji rava for 1 cup of wheat flour to make it fluffy. To make fluffy stay for a longer period, 1/4 tea spoon of sugar should be added for 2 cups of wheat flour.
So these are the things to be noted while making pooris. Here is the recipe for Puri and potato masala.
Cuisine: South Indian
Preparation Time: 30 minutes
Cooking Time: 20 minutes for 10 puris
Ingredients:
For Puri:
Wheat flour: 2 cups
Suji rava: 1 tea spoon
Sugar: 1/4 tea spoon
Salt as per taste
Oil: 1 tea spoon
Water as needed
Oil for frying
Method:
1. Take wheat flour, suji rava, sugar in a wide bowl, add water little by little and knead it into tight dough. Smear oil on the dough and keep it aside for 20 minutes.
2. Take the dough and make lemon sized balls out of it and roll it out into puris of even thickness.
3. Heat oil in a pan enough for frying, when it is hot fry the puris one at a time. Press it gently till the puri rises and becomes fluffy.
4. Take it out of oil, drain excess oil and serve it with potato masala or vegetable kurma.
Ingredients:
For Potato Masala: Serves: 3 to 4 persons
Pressure cooked potato: 1/4 kg
Onion finely chopped or thinly sliced: 1 no
Slit green chili: 2 nos
Curry leaves: A few numbers
Turmeric powder: 1/2 tea spoon
Salt to taste
Refined Oil: 3 tea spoons
For tempering: Fennel seeds or sanuf: 1/2 tea spoon
Method:
1. Pressure cook the potatoes and de-skin them and mash it well and keep aside.
2. Thinly slice or finely chop the onions, slit green chilies and keep it aside.
3. Take a wide pan, place it over stove top and add 3 tea spoons of oil and add saunf, allow it to splutter.
4. Now add green chilies and onions and saute it till onions turn translucent.
5. Add turmeric powder, salt and stir well, then add mashed potatoes and 1/2 cups of water and mix it well.
6. Allow it to boil for 10 to 15 minutes till the gravy thickness.
7. Put off the flame and transfer the contents into serving bowl.
8. Enjoy the potato masala with puris.
No comments:
Post a Comment