Sunday, November 25, 2007

Poori Masala

Poori Masala tops the list of my favorite breakfast dishes. Fresh made pooris with spicy potato masala, and my day starts well!

Poori tastes great with a spicy chickpea curry or a vegetable stew as well! The combinations are endless!

*Atta (wheat flour) - 2 cups
water to make dough
salt to taste

Make a soft dough with flour adding sufficient water. I use a food processor to make the dough, but the hand method works very well too. Let the dough rest for 10-15 minutes.

Using a rolling pin, roll out pooris in circles of approximately 4" diameter. To prevent the poori from drying out, cover with a kitchen towel.

In a frying pan add oil to 2" depth. When the oil heats up, fry pooris one at a time. Drain well on paper-towels. Serve with potato masala.

*Atta is available in Indian stores.

Potato Masala:
potatoes - 2
onions - 1 cup (finely chopped)
green chilis- 3 (finely minced)
ginger - 1" piece (finely minced)
curry leaves - 6
mustard seeds - 1 tsp
urad dal - 1 tsp
turmeric powder - 1/2 tsp
salt to taste
water - 1 cup

Skin and cube potatoes. Heat oil in a saute pan. When the oil is hot, add mustard seeds and urad dal. When the mustard seeds have finished popping add chopped onions, green chilies, ginger, and curry leaves. When the onions have wilted, add potatoes and turmeric. Stir well to coat. Add water and keep it covered. Let the potatoes cook well. Depending on the variety of potato, you may need to add more or less water. When potato is cooked and the spices well blended, take off the stove. Serve with poori.

The same potato masala may be used for stuffing dosa.

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