Tamil Nadu

Poori masala

Name: Poori masala
Total time: 50 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 2 1/2 cups whole wheat flour (wholemeal atta flour, chapati flour); 2 tbsp rava (semolina); Water, for dough and masala; Cooking oil (vegetable oil), for frying, about 5 tbsp absorbed; 3 large potato; 2 medium sliced onion; 2 slit green chilli; 1 inch chopped ginger; 1 tbsp besan (chickpea flour, gram flour); 1/2 tsp turmeric (ground turmeric); 1 tsp mustard seeds; 2 tsp chana dal (split chickpeas); 1 tsp urad dal (split black gram); 1 sprig curry leaves; a handful coriander leaves (cilantro); Salt, to taste

Puffed pooris and a yellow potato masala. The hotel breakfast that never goes out of style.

50 minTime

15 gProtein each

mildSpice

Poori kizhangu2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

571kcalsame

15 gproteinsame

13 gfibresame

50minutessame

Poori masala, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups

Rava (semolina)2 tbsp

Waterfor dough and masala

Cooking oil (vegetable oil)for frying, about 5 tbsp absorbed

Potato3 large

Onion2 medium, sliced

Green chilli2, slit

Ginger2.5 cm, chopped

Besan (chickpea flour, gram flour)1 tbsp

Turmeric (ground turmeric)½ tsp

Mustard seeds1 tsp

Chana dal (split chickpeas)2 tsp

Urad dal (split black gram)1 tsp

Curry leaves1 sprig

Coriander leaves (cilantro)a handful

Saltto taste

Method

5 steps

1Knead atta, rava and a pinch of salt with water into a stiff dough. Rest covered.
2Pressure cook the potatoes, 3 whistles. Peel and mash roughly.
3Heat 1 tbsp oil, splutter mustard, fry dals, curry leaves, ginger and chilli, then onion. Add turmeric, potatoes, salt and 1 1/2 cups water. Stir in besan mixed with water and simmer.
4Roll small balls of dough into thick rounds. Fry one at a time in hot oil, pressing gently with a slotted spoon.
5Drain and serve hot with the masala and coriander.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Poori masala

Puffed pooris and a yellow potato masala. The hotel breakfast that never goes out of style.

50 minTime

15 gProtein each

mildSpice

Poori kizhangu2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

571kcalsame

15 gproteinsame

13 gfibresame

50minutessame

Poori masala, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups

Rava (semolina)2 tbsp

Waterfor dough and masala

Cooking oil (vegetable oil)for frying, about 5 tbsp absorbed

Potato3 large

Onion2 medium, sliced

Green chilli2, slit

Ginger2.5 cm, chopped

Besan (chickpea flour, gram flour)1 tbsp

Turmeric (ground turmeric)½ tsp

Mustard seeds1 tsp

Chana dal (split chickpeas)2 tsp

Urad dal (split black gram)1 tsp

Curry leaves1 sprig

Coriander leaves (cilantro)a handful

Saltto taste

Method

5 steps

1Knead atta, rava and a pinch of salt with water into a stiff dough. Rest covered.
2Pressure cook the potatoes, 3 whistles. Peel and mash roughly.
3Heat 1 tbsp oil, splutter mustard, fry dals, curry leaves, ginger and chilli, then onion. Add turmeric, potatoes, salt and 1 1/2 cups water. Stir in besan mixed with water and simmer.
4Roll small balls of dough into thick rounds. Fry one at a time in hot oil, pressing gently with a slotted spoon.
5Drain and serve hot with the masala and coriander.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Poori masala

Make it your way

Ingredients

Method

Poori masala

Make it your way

Ingredients

Method

Make it a meal