Poori Masala / Poori & Urulaikilangu Masala

Poori with Potato Masala / Poori Urulaikizhangu Masala

Recipe Details

The poori dough also rests for about 1 hour, which is additional to the stated preparation and cooking times.

---

Ingredients

For the Poori

• Whole wheat flour – 3 cups
• Fine sooji / Rava – 1 tsp
• Salt – 1/2 tsp
• Water – 1 1/2 cups, added gradually as needed
• Oil – 1 tsp, for the dough
• Oil – 2 cups, for deep frying

For the Potato Masala

• Potatoes – 3, peeled and cubed
• Water – as needed to cover the potatoes
• Salt – to taste, divided
• Oil – 1 tsp
• Mustard seeds – 1/4 tsp
• Urad dal – 1 tsp
• Chana dal – 1 tsp
• Green chilies – 5, chopped or slit
• Curry leaves – 1 sprig
• Asafoetida / Hing – a pinch
• Onion – 1 medium, chopped
• Fresh ginger – 1-inch piece, finely chopped
• Tomato – 1, chopped
• Turmeric powder – 1/2 tsp
• Gram flour / Besan – 1 tsp (optional)
• Water – 4 tbsp, for the optional gram-flour slurry
• Coriander leaves – from about 2 stalks, chopped

---

Prepare the Poori Dough

1. Combine the whole wheat flour, fine rava, and salt in a wide mixing bowl.
2. Add the water little by little and knead until a firm dough forms. Poori dough should be slightly firmer than chapati dough.
3. Add 1 teaspoon oil and continue kneading until the dough becomes smooth and no dry flour remains in the bowl.
4. Cover the dough and allow it to rest for about 1 hour.
5. After resting, knead the dough briefly once more.
6. Divide it into small portions, approximately half the size of a lemon, and roll them into smooth balls.

---

Roll and Fry the Poori

1. Heat the oil for deep frying in a wide, deep pan over medium heat.
2. Flatten one dough ball slightly with your palm.
3. Roll it into a small, evenly thick circle. Poori should be slightly thicker than chapati.
4. If the dough sticks while rolling, apply a tiny amount of oil rather than dusting heavily with flour.
5. Prepare a few rolled pooris before beginning to fry.
6. Carefully slide one poori into the hot oil.
7. Once it begins to rise, gently press the surface with a slotted spoon to encourage it to puff completely.
8. Flip and fry the second side briefly until lightly golden.
9. Remove the poori and drain excess oil.
10. Repeat with the remaining dough and serve the pooris fresh and hot.

---

Prepare the Potato Masala

1. Peel the potatoes and cut them into small cubes.
2. Add the potatoes to a pan with enough water to cover them and about 1/4 teaspoon salt.
3. Cook for about 15 minutes, or until the potatoes are tender.
4. Do not discard the potato cooking liquid. Keep the potatoes together with the remaining water.
5. Chop the onion, tomato, green chilies, ginger, and coriander leaves.
6. If using gram flour, mix 1 teaspoon gram flour with 4 tablespoons water until smooth and lump-free. Keep aside.

---

Cooking Instructions for Potato Masala

1. Heat 1 teaspoon oil in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the urad dal and chana dal and fry briefly until they begin to turn lightly golden.
4. Add the green chilies, curry leaves, and asafoetida.
5. Immediately add the chopped onion and sauté until it becomes soft and translucent.
6. Add the finely chopped ginger and tomato.
7. Cook until the tomato becomes soft and forms a light masala.
8. Add the turmeric powder and additional salt if needed.
9. Fry briefly for about 1 minute.
10. Add the cooked potatoes along with their reserved cooking liquid.
11. Add the gram-flour slurry, if using, and mix well.
12. Cook for about 5 minutes, gently breaking a few potato pieces with the spoon to help thicken the masala.
13. Add the chopped coriander leaves and mix well.
14. Remove from the heat once the masala reaches a soft, thick gravy consistency.

---

Tips for Soft and Puffy Poori

Firm Dough: Poori dough should be slightly firmer than chapati dough. Very soft dough can absorb more oil and may not puff as well.

Avoid Dusting Flour: Too much loose flour can fall into the frying oil, burn, and leave dark particles. Use a tiny amount of oil while rolling if needed.

Roll Evenly: Keep each poori evenly thick. Unevenly rolled dough may puff only in certain areas.

Keep Them Small: Rolling pooris to roughly palm size makes them easier to fry and puff evenly.

Oil Temperature: The oil should be properly hot but not smoking. If it is too cool, the poori may absorb excess oil; if it is excessively hot, the outside can brown before the inside cooks.

Serve Fresh: Poori is at its best immediately after frying while it is still puffed and light.

Tips for Potato Masala

Keep the Potato Water: The starchy cooking liquid helps give the potato masala its traditional soft consistency.

Gram Flour: The gram-flour slurry is optional but helps thicken the masala. Ground roasted chana dal can also be used as an alternative.

Coconut Milk Variation: For a richer version, add about 1/4 cup coconut milk when adding the cooked potatoes.

Consistency: Keep the masala thick enough to cling to the poori rather than making it very watery.

Serving Suggestion

Serve hot, freshly fried Poori with warm Potato Masala for a classic Tamil Nadu-style breakfast or festive meal.

Recipe Source: My Mom’s Kitchen, with tips gathered from my mom, mother-in-law, and other cooks.