Thursday, September 9, 2010

Poori Masala

Sept 9th 2010

Poori - Masala is what you could call a classic. It is a snack/tiffin that kids are always very happy to come home to. And adults like my husband included still don't let go of their childhood favorite :)

This can very well be dinner or breakfast too. I mean who is to tell you when to eat what you like really?  The Chole recipe posted yesterday also go very well with these pooris. Without any further chit chat, let us get down to business.

Difficulty level : Easy 

Time:  40 min

Ingredients ( for Pooris)
  • 1 packet thawed Tortilla Land Flour or Rotiland Wheat Tortillas  (I get mine at Costco)
  • Oil to fry
Ingredients ( for Masala)
  • 5-6 potatoes cooked in pressure cooker with water and cooled
  • mustard seeds - 1 tbsp
  • urad dhal - 2 tbsp
  • chana dhal - 2 tbsp
  • green chillies - 3 t0 4 nos
  • cashews - 2 tbsp
  • ginger - 1 or 2 inch piece
  • hing - a pinch
  • curry leaves - 3 or 4 nos
  • onions -2 to 2 1/2
  • tomatoes - 1
  • peas - a cup
  • cilantro - a bunch chopped finely
  • water (if needed)
  • salt ( per taste)
  • turmeric powder - 2 pinches
  • lemon squeeze (optional)
Method de Preparation
  1. Put potatoes (unpeeled) in the pressure cooker with water and allow to cook well ( 3 whistles or equivalent). When cooled, peel, mash into big chunks and keep aside.
  2. Take oil in a pan, add mustard. When it splutters, add the urad, chana dhal. Add the green chillies (slit lengthwise) and ginger next (chopped finely). Finally add the cashews. Be generous here - throw in an extra few just in case :P
  3. When they all brown slightly, add the longitudinally chopped onions. Cook till translucent.
  4. Add the tomatoes and the peas. Add turmeric powder here.
  5. Cook well for a min or two and then add the potatoes.
  6. Add water if you like it watery ( like sago) else just add salt and allow everything to come together.
  7. When all done, season with curry leaves and chopped cilantro.
  8. Serve with pooris (tortillas) cut in 4 and fried in medium hot oil.
Chef's Tip:   You can skip the ginger and the lemon, based on your taste buds. You can add a little bit of water if you don't like the masala very firm. You can skip the tomatoes too if you like.

Confession: OK. I agree the pooris are not going to be round, but let us not be stereotypes here and think outside the box for a minute. Do we care more about the taste and convenience than about the perfect circle? We are not in geometry class anymore and can live with a bit of asymmetry, now can't we?

Source for Pooris:  Kavitha 


Haddock said...

The masala looks great.
I thought Poories are supposed to be round.

Shalini said...

hey! anu, found delicious recipes in your blog. update more so that i shall try those recipes here and stuff kaykay :) keep tracking my blog:

Anu Karthik said...

@ Haddock : Please refer to Confession part of the post ;)
@ Shalini: Thanks for your note!

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