Monday, August 3, 2015

Posted by Mala at 2:00:00 AM 2 comments

Who will not like Poori-Masal Combo?  Even somebody who is a hard core health freak, will havesome secret inner  desire to eat poories with masal.
  This is the First of the Great Inseparable Combos, rest are to follow. Please be patient and wait:)
I have always noticed, home made poories are so much different from the ones we get in restaurants. Especially the ones served with thaali meals, are very thick and brownish in colour. In some places, they are oily too. This method, which I am going to share with you all, gives excellent oil-free, fluffy, soft poories.
If you want to make a quick 10 minute-masal, then look here for Pressure cooker Masal

Wheat flour - 1 cup
Maida/refined flour - 1/8 cup
Rava/sooji/semolina - 2 tbsps
Ghee - 1tsp
Salt to taste
Oil to fry the poories

Unlike chapathi dough, Poori dough should not be made few hours ago. Maximum an hour ago, it can be made.

Recipe Cuisine: South/North Indian; Recipe Category: The Inseparable Combos
Prep time: 10 mts; Cooking time: 20 mts

Yields  15 - 18 poories

Wheat, refined flours and rava, with salt and ghee

Knead to a stiff dough. Keep covered

Roll into not too thin or thick, but medium poories.

Poories should be fried in really really hot oil only. Otherwise, poories will not fluff up, they will drink too much oil too.  First, keep the poori pressed inside. It will forcibly puff up.

Take it out, draining the oil completely....and....

place it in a colander, lined with paper napkin

Enjoy hot poories with potato masal.

* You can roll the poories half an hour ago, if guests are expected, neatly keep them in a row, on a brown paper sheet, and also keep them covered with a brown sheet.
*I have noticed some people keeping the rolled poories on the news paper, which i bad for health, because news papers have lead content. 
* Don't put them one on top of the other.
*If you roll them out and keep for more than 1/2 hour, they tend to become dry.This may  result in not too good poories.


Potatoes - 5, pressure cooked
Onion - 1, chopped
Green chillies - 2-3 slit or chopped
Ginger - a small piece, finely chopped
Curry leaves
Lemon juice - 3 tbsps
Gingely oil for seasoning - 3-4 tbsps
Salt to taste

Seasoning ingredients
Turmeric powder - 1/4 tsp
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1tsp
Channa dhal - 1 tsp
Curry leaves

Recipe Cuisine: South Indian; Recipe Category: Side dish
Prep time: 20 mts;  Cooking time: 15mts

Serves 4

Pressure cooked potatoes, mashed

Oil added, seasoning ingredients added.

Onion added and sauteed.

Then add  little hot water, add the mashed potatoes, add salt. Adding 1/2 cup hot water makes the onions get cooked well.

Mashed potatoes added

If the masal is for Masala Dosas, this is the right consistency. 

If it is for poories, the masal can be a bit watery. Then only it will be good (rather, that's how it is liked by my family members)

1 tsp besan diluted in water.

Add it to the masal....and...........

Serve with hot poories.

* Cooked peas, carrots etc can also be added.
* If you want to make Sharavana bhavan style masal, then add some pureed tomatoes, after sauteeing onions, and also add some sambar powder.


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