📝 About This Recipe
Transport your kitchen to the bustling tiffin centers of South India with this quintessential breakfast duo. The Poori Masala features tender, turmeric-stained potatoes simmered in a fragrant tempering of mustard seeds, curry leaves, and ginger, paired with cloud-like wheat bread that puffs into golden globes. It is a comforting, soul-satisfying meal that balances the earthy sweetness of potatoes with the irresistible crunch of a perfectly fried poori.
🥗 Ingredients
For the Poori Dough
- 2 cups Atta (Whole Wheat Flour) (fine quality for better puffing)
- 2 tablespoons Sooji (Semolina) (adds a long-lasting crispness)
- 1/2 teaspoon Salt
- 1 teaspoon Oil (for the dough + extra for deep frying)
- 3/4 cup Water (added gradually as needed)
For the Potato Masala
- 4 large Potatoes (boiled, peeled, and roughly mashed)
- 2 medium Onions (thinly sliced lengthwise)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1 inch Ginger (finely minced)
- 1/2 teaspoon Turmeric Powder (for that classic yellow hue)
- 1 tablespoon Besan (Gram Flour) (mixed with 3 tbsp water to make a slurry)
The Tempering (Tadka)
- 2 tablespoons Oil (peanut or vegetable oil)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Chana Dal (for crunch)
- 1/2 teaspoon Urad Dal
- 2 sprigs Curry Leaves (fresh is essential)
- 2 tablespoons Coriander Leaves (finely chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the atta, sooji, and salt. Gradually add water and knead into a firm, smooth dough. The dough should be tighter than roti dough to prevent it from absorbing too much oil.
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2
Coat the dough with 1 teaspoon of oil, cover with a damp cloth, and let it rest for 15-20 minutes while you prepare the masala.
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3
Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds and let them splutter. Add chana dal and urad dal, sautéing until they turn golden brown.
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4
Add the sliced onions, green chilies, minced ginger, and curry leaves. Sauté until the onions become translucent and soft, but do not brown them; they should remain sweet.
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5
Stir in the turmeric powder and salt. Add the roughly mashed potatoes and 1.5 cups of water. Bring to a gentle simmer.
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6
Whisk the besan (gram flour) with 3 tablespoons of water until smooth. Pour this slurry into the simmering potatoes. This 'hotel secret' creates a silky, thick gravy texture.
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7
Cook the masala for 5 minutes on low heat until thickened. Mash a few more potatoes with the back of your spoon to reach your desired consistency. Garnish with fresh coriander and set aside.
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8
Divide the rested poori dough into small, lemon-sized balls. Roll them between your palms until smooth.
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9
Lightly grease your rolling pin and surface with oil (avoid using dry flour as it burns in the hot oil). Roll each ball into a 4-inch circle of even thickness.
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10
Heat oil for deep frying in a heavy-bottomed kadai. To test if it's ready, drop a tiny piece of dough; it should sizzle and rise to the surface immediately.
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11
Gently slide a poori into the hot oil. After a second, lightly press the top with a slotted spoon in a circular motion; this encourages the poori to puff up fully.
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12
Once puffed, flip and fry the other side until it turns a beautiful golden-brown. Drain on paper towels and serve immediately with the warm potato masala.
💡 Chef's Tips
The secret to a non-greasy poori is a firm dough and very hot oil; if the oil is too cool, the dough will soak it up like a sponge. Adding semolina (sooji) ensures the pooris stay puffed for longer on the plate rather than deflating instantly. Do not over-mash the potatoes; having some distinct chunks provides a better mouthfeel against the soft gravy. Avoid using dry flour while rolling pooris, as the loose flour will settle at the bottom of your frying pan and burn, turning the oil black.
🍽️ Serving Suggestions
Serve piping hot with a side of spicy Coconut Chutney for an extra layer of flavor. Pair with a hot cup of South Indian Filter Coffee for the ultimate authentic breakfast experience. Add a spoonful of tangy mango pickle on the side to cut through the richness of the fried bread. For a festive touch, serve with a small bowl of Kesari (sweet semolina pudding) as a dessert accompaniment.