Poori- masala is a classic combination that is a part of our Indian cuisine generally consumed as a popular breakfast. In Tambrahm households this forms a part of ‘tiffen’ that is eaten around 3 pm or the “ palaharam “ on certain fasting days. I think way before Poori-Channa became popular in the South this combo of Poori with a mildly spiced potato masala was a part of our food recipes. The versatility of this dish is that it can be prepared without the garlic-onion combo that’s generally a taboo in our households and all that without compromising on its taste.
A favorite combo in my house, the latest fan of this is my grandson who loves to see the puffed up poories on his plate. He will tap it with his middle finger and say ‘pop’ (a practice taught by his father.. a legacy bequeathed )and then begin eating with all smiles.
Today with the weather slightly cooler I decided to make this for dinner. The fluffed up poories with the sunny yellow potato mash flavored with green chilly, ginger and finished with a flourishing drizzle of lemon juice and sprinkle of coriander leaves.
SERVINGS 2-3
- WHEAT FLOUR – 1 CUP
- SEMOLINA – 1 TBSP
- SALT – 1/4 TSP
- SUGAR – 1 TSP
- OIL – FOR FRYING
- WATER – FOR KNEADING
METHOD
- Take a broad pan like a “basin” and add all the ingredients.
- Mix the dry ingredients well and start to work the flour into a dough by adding little water at a time
- Make stiff but pliable dough.
- Rest for 30 minutes and roll into poories . Deep fry and serve with potato masala.
NOTE
- The poori can be made with maida or a combination of both wheat flour and maida.
- Maida poori will be creamy in colour.
- The semolina and sugar will help the poori fluff to stay for a longer time.
