Perfect Poori Masala Recipe

Poori

•  Whole wheat flour - 3 cups
• Semolina(rava) - 3 tbs
• Salt - 1 tsp
• Water 1 cup+2 tbs (or as needed)

 Potato masala

• Potato - 4 (400g)
• Onion - 2 (200g)
• Ginger - 7g
• Garlic - 8g
• Green chilli - as needed
• Curry leaves
• Cashew 2 tbs
• Tomato - a small (50g)
• Coriander leaves
• Fennel seeds - 1 tsp
• Turmeric powder - 1/2 tsp

 Method

 Potato masala

• Cut potatoes into cubes
• Cook them along with salt, turmeric powder and some water
• Add 1 tablespoon of oil in a pan and splutter 1 teaspoon mustard seed
• Add fennel seeds
• Add onion and stir and cook for 10 minutes until the colour changes 
• Add crushed ginger-garlic, green chilli, curry leaves, cashews and stir and cook for 2 minutes
• Add turmeric powder and salt as needed
• Now add cooked potato and water as needed
• Stir in tomato and coriander leaves
• Combine well and turn off the heat.
• Delicious potato masala is ready.

 Poori

• Add flour, semolina and salt to a bowl
• Add water little by little and make the dough
• The dough should not be too soft or too stiff
• Do not knead the dough a lot.
• Rest the dough for 10 minutes
• Then divide into small balls
• Roll each ball into disc; It should not be too thick or too thin
• Heat the oil for deep frying (210 degree Celsius)
• Slide the poori carefully into the hot oil
• Wait for a while and then press down gently with a spatula
• It will puff up; Flip and cook the other side also.
• Take out from the oil and make remaining poori in the same way
•  Serve hot with poori masala.