Poori Masala - Easy To Make Poori Masala Recipe For Breakfast

By angelin jayakumari, Posted on 17/07/2020 - 12 Comments
Poori Masala - Easy To Make Poori Masala Recipe For Breakfast

PREPARATION TIME

20m

COOKING TIME

20m

RATINGS

2.9 Average Ratings

COMMENTS

12 User Comments

This is really a good breakfast normally everyone like this this poori is made up of whole wheat flour hence this is very healthy the haul plays which is the perfect combination for this bubbley poori tastes yummy try this.

Ingredients of Poori preparation

0.25 kg wheat flour
0.50 liter oil
0.25 tbsp salt
2.00 cup water

Ingredients of Masala preparation

0.50 tbsp salt
0.50 kg potato
1.00 no onion
1.00 no tomato
0.50 tbsp mustered
2.00 tbsp curry leaves
4.00 no green chillies
4.00 tbsp coriender leaves

Masala Preparation

First let us prepare the plays for that take all the ingredients and keep it ready chop the tomatoes into long pieces and the onions into long pieces

STEP : 1

First let us prepare the plays for that take all the ingredients and keep it ready chop the tomatoes into long pieces and the onions into long pieces

In a cooker add the potatoes by cutting them half and add adequate water and add little salt to it and close the lid let it for about three whistles to cime

STEP : 2

In a cooker add the potatoes by cutting them half and add adequate water and add little salt to it and close the lid let it for about three whistles to cime

After the steam goes open the lid and remove the skins over the potatoes and mash it with the masher or with your hand

STEP : 3

After the steam goes open the lid and remove the skins over the potatoes and mash it with the masher or with your hand

Keep a pan over the stove and add oil to it then add mustard and cumin seeds curry leaves and add green chillies and onion to it and fry them nicely

STEP : 4

Keep a pan over the stove and add oil to it then add mustard and cumin seeds curry leaves and add green chillies and onion to it and fry them nicely

Then add chopped tomatoes to the pan and fry them nicely in a low flame then add half salt to the Marsala because we have added half salt while boiling the potato

STEP : 5

Then add chopped tomatoes to the pan and fry them nicely in a low flame then add half salt to the Marsala because we have added half salt while boiling the potato

Now add the mashed potatoes to the pan and mix it thoroughly by adding little water to the pan and let it boil for five minutes our palya is ready

STEP : 6

Now add the mashed potatoes to the pan and mix it thoroughly by adding little water to the pan and let it boil for five minutes our palya is ready

Poori Preparation

Now take the wheat flour in a bowl and add little salt to it and make it as a chapathi dough consistency

STEP : 1

Now take the wheat flour in a bowl and add little salt to it and make it as a chapathi dough consistency

Let the dough for about ten minutes to soften and make them as a small balls as shown in the picture

STEP : 2

Let the dough for about ten minutes to soften and make them as a small balls as shown in the picture

Make all the dough as a poori size ad shown in the picture and keep it a side then keep a pan over the stove

STEP : 3

Make all the dough as a poori size ad shown in the picture and keep it a side then keep a pan over the stove

When the oil get heated put the poories one by one in the oil and roast them till it turns golden brown and keep it in a serving plate and serve it with the yummy haul palya the superb breakfast

STEP : 4

When the oil get heated put the poories one by one in the oil and roast them till it turns golden brown and keep it in a serving plate and serve it with the yummy haul palya the superb breakfast

Related Recipes
Ragda Patties Chaat - Healthy And Tasty Ragda Patties Chaat Recipe For Kids
Ragda patties chaat
access_time 20m
brightness_1
Looking Colorful Healthy, Garlic Chana Fry at home
Garlic chana fry
access_time 15m
brightness_1
Potato Fenugreek  - Home Made Style Healthy & Spicy Potato Fenugreek Recipe
Potato fenugreek
access_time 25m
brightness_1
Crispy Garlic Potato Bites
Crispy garlic potato bites
access_time 20m
brightness_1
Egg Paniyaram gravy
Egg paniyaram gravy
access_time 30m
brightness_1
Egg Masala Gravy
Egg masala gravy
access_time 50m
brightness_1
Comments (12)
J.Rekha J.Rekha
As said, highly suitable for morning breakfast. Very delicious and thanks for sharing this recipe. Children will prefer a lot. Also garlic would be considered in masala, if preferred. In India, it is preferable a lot.
Jagdev singh Anand Jagdev singh Anand
Even most of us not aware that Poori is a name , derived out from Tamil word Poorithal  which means to inflate, pluff, becoming large. Poori  means having a puffed- up appearance; puffy; fat or swollen. Who can say no to the age old favourite – Poorithal Bhaji or Poorithal urulaikizhangu podimas? For the Indian culinary virgins, poorithal is a flat bread, made from whole wheat flour, that is deep fried and served with a variety of sides – mainly consisting of potatoes or white chana. Poorithal is one of the most loved breads across the country, transcending all states, palettes and tastes becoming more of a national dish than a state delicacy. Like many of our Parathas or Rotis, poorithal is pretty versatile. A slight variation in its method of preparation and serving gives a subtle hint of the place of its origin. Be it the Chole Bhature,  hinting of Punjab or Poorithal urulaikizhangu podimas, indicating its Southern cousin, or a Luchi from the Eastern side, it is no doubt, a very well received breakfast items of all times. This recipe here, is about how to make the timeless Poorithal Bhaji. Bhaji is a generic term referring to vegetable curry, usually containing whole or mashed potato. This Poorithal Bhaji recipe calls for a simple stir fry of potato and onions, making it a South Indian delicacy. The potato bhaji can either be dry, semi-dry or a gravy consistency (usually involving a couple of tomatoes). Simply stir fry it with jeera and spices, it becomes  Jeera Aloo of Gujarati fame; mash it well and cook it with a couple of tomatoes and onions, it becomes the masala for Poorithal  urulaikizhangu podimas in Tamil Nadu or an equivalent Sagu from Karnataka. Or just whip it any which way you like, you just can’t go wrong with the deadly combination of Poorithal and Potato. While making Poorithal, avoid making the dough too soft as it will need dusting with flour while rolling. When made so, the Luchi's will leave a lot of sediments in the oil and therefore cannot be re-used. This version of poorithal kizhangu is not the copy-cat version of the restaurant-style , but it’s a versatile one for sure and kids-approved as well. You can use the same potato filling for making masala dosa, masala pav buns, and masala sandwiches. I always make extra masala to use the leftovers for making sandwiches or use it as a filling for my dosa. As I make the curry slightly thick (not dry), it works well in other dishes.  This dish is a vegan and nut-free curry. You can use gluten-free asafoetida or skip it for a gluten-free version. Like any other Indian curry, tempering is a must step to make this dish. I oftenly use peanut oil or coconut oil, they add a nice flavor, so I use either one. And I also use mustard seeds, urad dal, and chana dal along with hing. Alternatively, you can try cumin seeds or fennel seeds instead of urad dal and chana dal. The flavor will be slightly different for each, and I like all three combinations. You can choose either mustard seeds, urad dal, chana dal combo or mustard seeds, cumin seeds combo, or mustard seeds and fennel seeds combo. I highly recommend to use green chilly and ginger for this curry. I don’t like adding red chili powder, so green chilies are the only source for the spice. You can adjust as per your preference. I usually use one onion, finely chopped. I have tried making this curry without onion, but I agree that the curry with onion is more delicious. I skip the garlic, though. But you can add one or two small garlic cloves.  Carrots and peas are an optional ingredient. I like my curry a bit colorful, so I always add grated carrots and sometimes green peas. You can either chop the carrots finely or grate them.  We prepare a slurry with chickpea flour or besan (kadalai maavu), which acts as the thickening agent. The curry should neither be dry nor too thin and runny. And this chickpea flour slurry helps to get that perfect consistency. Even mashed potatoes work for thickening the gravy. So besan is also optional. The yellow colour to this bhaji is due to turmeric powder. I use about 1/2 tsp for this measure.  I add curry leaves during tempering and cilantro towards the end. If you can’t source curry leaves, you can skip them. I use both in this dish . Apart from these, you need water, salt. You have to adjust the water as per your gravy consistency liking. But do not make it too runny. You can adjust the salt according to your taste. This is all we need to make this dish, this recipe is the detailed step by step explanation with photos. This is very delicious and yummy dish.
MINU MARIYAM PANICKER MINU MARIYAM PANICKER
I like poori very much. Where ever vegetarian restaurants I go I order only poori. The recipe for masala is very easy to make and also very tasty. The poori was also soft. Everyone will like this recipe.
Deepthi Deepthi
“Growing up, I spent my childhood summers on my mother’s family farm in Puglia where I learned to make fresh pasta and olive oil and jar tomato sauce from my mother and several of her sisters.” It's my first time trying this dish hope it will come out well.It is an amazing recipe for the starters who are learning the cooking now.Thanks for sharing recipe. Keep going.
Munaza Munaza
Puri and curry is all of favourite dish in India every kid and elder loves to eat in breakfast as well as lunch to my view is that it is a wonderful dish for everyone And Puri and curry is all of favourite dish in India every kid and elder loves to eat in breakfast as well as lunch to my view is that it is a wonderful dish for everyone.