November 09, 2014

Poori Kizhangu ( Poori and Potato gravy)

Poori , a deep fried South Indian bread is one of the most favorite food for most of us. Pooris  with Potato masala is the perfect combo  than any other side dish. This is the traditional side dish for poori in Tamilnadu hotels also. The taste of hot pooris can be relished to the maximum if had with this potato masala as side dish. The typical Tamilnadu's breakfast's recipe is here:


How to make Pooris?














Mix a table spoon of sooji with 3 cups of whole wheat flour. Add required salt and and water and knead to a dough. 

The poori dough should be thicker or tighter than Chappati dough. The pooris should be made as soon as the dough is made. 

If you make Pooris after letting the dough to set aside for more than 30 minutes, the pooris will not become fluffy.



















Make small flat rounds out of the dough and drop them into oil one by one and deep fry them. While dropping the poori immerse them fully in the oil with the ladle and once it comes fluffy don't press them again.


Ingredients for making Potato Masala:


















Boiled and mashed Potatoes 4

Chopped onions from 6 onions

Slitted green chillies 6

Mustard seeds and urad dal

Oil 1 table spoon

Turmeric powder

 2 tea spoons of besan flour mixed in a cup of water.

 Curry leaves


 Method for making Potato Masal:













Heat the pan with oil and saute it with mustard seeds and urad dhal. Fry onions and green chillies till onions become transparent. 


Add turmeric powder and salt and stir well. Now add the boiled potatoes and mix well. 


Add 3 cups of water, Let them boil well. Add the besan flour mix and boil. When the gravy thickens garnish with curry leaves.