വളരെ എളുപ്പത്തിൽ പൂരിയും പൂരിമസാലയും ഉണ്ടാക്കാം|| Easy fluffy poori and hotel style poori masala


MASALA
Potato – 500g, boiled
Oil
Mustard seeds – 1 tbsp
Urad dal – 1 tbsp
Bengal gram (kadala parippu) – 1 tbsp
Ginger- finely chopped
Green chilly – to taste, chopped
Onion – 3 big, thinly sliced
Curry leaves
Green peas – 1 handful Salt – to taste
Turmeric powder – ½ tsp
Coriander leaves
Garam masala – 1 pinch

POORI
Wheat flour – 2 cups
Rava – 2 tbsp
Salt
Water
Oil Today, let’s make restaurant style poori masala.. to prepare the masala, we need 500g of potato, boiled peel the potatoes before they completely cool down.. mash them well before they completely cool down and set aside now, heat a pan and add a generoud amount of oil of your choice add Mustard seeds – 1 tbsp and let it splutter add Urad dal – 1 tbsp and fry in the oil add Bengal gram (kadala parippu) – 1 tbsp keep the flame low Add
Ginger- finely chopped
Green chilly – to taste, chopped Add
Onion – 3 big, thinly sliced add curry leaves add more oil, if required add a handful of fresh green peas, not more than that now, add mashed potato add salt to taste add water after it starts to boil, add 1/2 tsp turmeric powder keep the lid closed and let the curry thicken a bit on a low flame, for about 7 mins add chopped coriander leaves as well.. add a pinch of garam masala as well, for added fragrance to the curry. add only a pinch.. not more than that the curry will thicken with time turn off the flame and keep it closed to make the pooris, I have taken 2 cups of wheat flour for 2 cups of wheat flour, add 2 tbsp of non roasted rava.. add salt to taste mix well and knead into a smooth dough by adding enough water now, part the dough into little balls roll out into thin circles using a rolling pin if the poori sticks to the base, grease the base with a little oil heat oil in a pan to fry the poori drop in the pooris one by one as the oil heats up fry on both sides on a moderately high heat and remove to another dish poori is now ready to be served with the masala..

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