Poori (puri) with potato masala - Create perfectly puffed fried breads right in your home with this fantastic recipe. Make a side of potato masala or chickpea masala for a satisfying and delicious breakfast that comes together in less than 45 minutes. A hearty breakfast that's guaranteed to be a family favorite.
No matter whatever food trends come and go, my heart always drags me back to traditional food. My immense love for classic dishes inspires me to master them, so I can share the very best recipes with you.
Apart from being a traditional favorite, there are are so many things I want to say about this poori recipe. First and foremost, it's a very popular Indian breakfast that you can find in every corner of the country. In some parts, these fried breads are a huge part of ceremonial functions and special occasions. Now you can imagine how delicious these are. And without a doubt, these are a real crowd-pleaser too.
Again, this is such a simple recipe that anyone can try. Creating perfectly puffed puris may sound tricky. But, let me assure you, I've the recipe to make sure you have perfect puffed puris each and every time.
This poori recipe is based on a whole wheat and semolina dough. Make sure you have a hard dough which is one of the key secrets to creating the best puris. You see, it's a super simple dough with just two ingredients. Roll out the puris thinly and evenly so they will puff up really well.
For the potato masala, which is one of the classic side dishes of poori, start by tempering mustard seeds. Fry green chilies, onions and ground turmeric. Lightly mashed boiled potatoes are added in the last stage of cooking. Then add a little water to whip up a beautiful potato curry with a semi-thick sauce.
And there you go. Puffed puris with potato masala. Is there a better way to start the day?
Poori or Puri with Potato Masala | Video
Ingredients
Poori or Puri:
- 1 and ½ cups atta whole wheat flour (see notes)
- 3 tablespoon semolina rava
- 1 tablespoon oil
- Salt to taste
- Lukewarm water
- Oil for deep frying
Potato masala:
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1 tablespoon chana dal split chickpeas
- 1 sprig curry leaves
- 1 " fresh ginger crushed
- 1 small onion diced
- 1 green chili sliced
- ¼ teaspoon ground turmeric turmeric powder
- 3 medium potatoes peeled, diced, boiled and lightly mashed
- Salt to taste
- Water
Instructions
Poori or puri:
- Place atta and semolina in a large bowl. Pour in the oil. Season with salt. Mix with hand. Add water little by little to make hard dough. (I used around ½ cup water). Smear a little oil on top of the dough. Cover, and leave to rest for 30 minutes.
- Divide the dough into small lemon sized balls. Flatten slightly, and apply oil on both sides of the circular discs. Roll out thinly and evenly. Keep the balls covered with a damp tea towel.
- Meanwhile heat oil for deep frying in a large wok or pan. Slide in one rolled out poori. As the poori puffs up, press down slightly so the whole poori will puff up to make round shape. When one side is cooked, flip over to cook the other side. Drain on an absorbent towel. Continue with the rest of the rolled out poori dough. Serve warm.
Potato masala:
- Heat oil in a large frying pan over medium-high heat. Add mustard seeds and chana dal. Allow to splutter. Add curry leaves. Add ginger, and saute for few seconds or until aromatic. Add onions and green chilies. Saute for 2-3 minutes or until the onions turn golden brown. Stir in the potatoes. Season with salt. Add a little water to make semi-thick sauce. Bring to the boil. Simmer for 3 minutes. Garnish with more curry leaves if you like. Serve warm with hot pooris.
Video
Notes
Nutrition
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