Masala Poori is a simple dish with whole wheat flour flavored with some basic spices, some awesome mint chutney and curd! It sure tastes yummy!
The saying “you get what you hate the most” really is true. As much as I detest deep fried foods my son loves them. Pooris is something he can have at any time of the day. And as a helpless mom of a picky eater, I don’t have a choice but to give in to that wish. This masala poori is a variation that he and us both love.
I usually make vegetable pooris like beetroot, spinach, carrot etc for him. And then use the same atta make paranthas or rotis for us. But masala poori is one thing everyone in my house waits for. When its masala poori, we all become like small kids and want to eat loads of these pooris!
There are so many types of pooris dishes made all over India. The famous poori masala which is basically plain pooris and some potato curry in a semi gravy, which people of Tamil Nadu have for breakfast. Or the luchi and cholar dal which is a delicacy of Bengal. The delicious Bedmi poori which is a specialty of UP. Or the awesome Sama ki poori which is famous in the North, eaten when you are fasting during Navratri!
I know pooris are not really the healthiest of dishes, but sometimes, it is definitely great to have a nice deep fried poori. I have always confessed that I am a big fan of Chole Bhature!
And the best part about pooris is that you can eat them with anything. Potato curry or halwa or dal or chole..sigh! I often just eat pooris by themselves, without any accompaniment. Just a simple pickle to give that tangy taste, and you have the best meal ever!
Made it? Love it? Hate it? Tell me
If you make these pooris, do share a picture with me. Tag #sinamon on Twitter, Instagram or Facebook. I would love to hear from you so do share the good things, the brickbats and if you want any clarifications about the recipe.
Masala Poori BM#4 Day 3
- 1 cup whole wheat flour
- 2 potatoes boiled and mashed
- 2 tbsps mint chutney
- 1 tsp jeera seeds
- 1/2 tsp mustard seeds
- to taste salt
- 2 curd tsbp
- water enough to knead
- Combine all ingredients together to make a firm dough
- Cover it with a muslin cloth and leave it to rest for about 30 minutes or so
- Make small balls, roll them out and deep fry them in hot oil
- Remember if the oil is sufficiently hot the poori's will absorb less oil
Check out my Blogging Marathoners doing BM#4 hosted by Srivalli.
Diabetes Diet/Management: PJ
Seven Days of Indian Bread: Monika
The Cakes: Bhagyashri
30 Minutes Meals: Archana