Poori Masala - Easy To Make Poori Masala Recipe For Breakfast

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.

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.

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.

“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.

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.