Saturday, September 3, 2011

Poori & Potato Masala


for poori

wheat flour - 2 cups
oil - 2 cups for frying

for potato masala

 potato - 4
 big onion - 2
 green chillies - 4
 curry leaves - a stalk
 corainder leaves - few chopped
 grated ginger - 1 tspn
 mustard seeds - 1 tspn
 urad dhal - 1 tspn
 channa dhal - 1tspn
 turmeric - 1/2 tspn


for poori
  1. Mix wheat flour and salt.Add water little by little and make into a harder dough.Add oil & mix the dough until no flour is sticking at the bottom of the pan.
  2. Separate it into small half lemon sized balls.
  3. Take a ball and roll it in the Palm to make to a rounded ball.
  4. Stretch this using the Chapathi roller. Stretch it to the even thickness but little thicker than Chapathi.
  5. Prepare at least 5 or 6 before start frying in oil.
  6. Place the stretched dough in the oil and deep fry it.
for masala
  1. Pressure cook potatoes with enough water for 3 whistles.
  2. peel the potatoes skin ,lightly smash the half amount of potatoes and chop the remaining.
  3. Heat the kadai and add oil.when the oil is heat, add channa dhal,urad dhal,and mustard seeds.
  4. When mustard seeds crackles add the splitted green chillies,curry leaves and ginger.
  5. Add the chopped onion and fry till its transculent.
  6. Then add water when it boils add turmeric powder ,chopped and smashed potatoes into it.cook till it makes a gravy.
  7. Garnish with corainder leaves.Ready for serve.

1 comment: