Poori Masala

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  • Poori Masala

    Poori Masala

    For the Pooris

    Makes about a dozen pooris

    Wheat flour/atta - 2 cups
    Salt - 1 tsp
    Warm water - approx. 1 cup
    Oil - to deep fry

    1. Mix salt into the atta and make a thick dough (than used for chappathis) adding the warm water little at a time.

    2. You can leave the dough to rest for an hour, covered, but mostly when I make this for dinner, I don't get time to do this and it comes out well anyway.

    3. Divide the dough into 12-15 small balls and roll out with a pin, making sure the thickness is even. Only then the pooris will puff out when frying.

    4. Deep fry in the oil till turning over until both sides are golden brown.

    For the Potato Masala

    Potatoes - 3, boiled, cubed and peeled
    Onion - 1 small, or half of a big one, chopped
    Green chillies - 3, slit
    Grated ginger - 1/2 tsp
    Jeera - 1 tsp (I powder it before use)
    Turmeric - a pinch
    Mustard seeds - 1/2 tsp
    Urad dal/Channa dal - 1/2 tsp (optional)
    Curry leaves - 10
    Salt - to taste
    Oil - 2 tsp

    1. Heat oil in a pan and add mustard seeds and urad/channa dal. Wait for them to splutter and then add the green chillies and onions. Saute till translucent.

    2. Now add the jeera, ginger and turmeric and fry for 10-15 seconds.

    3. Finally add the potatoes. Mass a few of the pieces to form a gravy, mix well with added salt and remove from fire.

    Serve hot with pooris.

  • #2
    thank you for the recipe and the nice looking dishes.....hhhhhhhmmmmm


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    أكبر تواجد بالمنتدى كان 2,525, 26-09-2016 الساعة 21:58.

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