Any one from Tamilnadu can tell us how famous poori and potato masalas are at our places. Many of the parties will have it for sure. I love them a lot, when I see the puffed up poori I will be tempted to eat 2 more than usual.

Poori Masala / Poori & Urulaikilangu Masala

Poori Masala / Poori & Urulaikilangu Masala
Prep time
Cook time
Total time
Serves: 2
For Poori :
  • Wheat Flour - 3 cups
  • Sooji Rava ( Fine ) - 1 tsp
  • Oil - 1 tsp
  • Salt - ½ tsp
  • Water - 1½ cup
  • Oil - 2 cups
For Potato Masala :
  • Potato - 3 nos
  • Oil - 1 tsp
  • Mustard - ¼ tsp
  • Urad dhal - 1 tsp
  • Channa dhal - 1 tsp
  • Green Chili - 5
  • Curry Leaves - 1 strand
  • Asefoetida - a pinch
  • Big Onion - 1
  • Tomato - 1
  • Fresh Ginger - i inch
  • Turmeric - ½ tsp
  • Salt - to taste
  • coriander Leaves - 2 stks
  • Gram Flour - 1 tsp ( Optional )
To prepare Poori:
  1. In a pan or vessel, mix wheat flour, rava and salt together. Add water little by little and mix the dough. This dough should be little harder than the Chapathi dough. Add oil & mix the dough until no flour is sticking at the bottom of pan. Keep this aside for 1 hr. After an hr, take the dough and knead it well once again. And separate into small half lemon sized balls.
  1. In a wide open pan, add Oil for frying. Let it get ready, It's shouldn't be too hot. Meanwhile, take a ball, and roll it in ur Palm to make to a rounded ball. Press it in the middle of ur palm once. Stretch this using the Chapathi roller. Stretch it to the even thickness but little thicker than Chapathi. Use oil if it's sticking while rolling. Prepare at least 5 or 6 before you start placing in oil.
  2. Place the stretched dough in the oil and deep fry it. Let it completely immerse in oil. When it starts bulging, by using the spatula press gently on top the bubble. Continue pressing until it bulges all over. Turn the other side. Fry not more than 2 min on both sides. Repeat the same & fry the remaining dough.
  1. Don't use wheat flour while rolling the dough, it leaves the black traces while frying and discolors the puri.
  2. Try to prepare puri 5 min before you start eating else Poori wont be puffed and looks oily.
  3. Don't over fry the poori for long time and make sure oil isn't too hot otherwise the skin would become dark and will not be cooked inside.
  4. Don't stretch the dough little more than ur palm size else you won't get the puffed Poori.
To prepare Poori Masala:
  1. Peel the potatoes skin and cut into small cubes. In a pan add water( to fill the potatoes ), salt-1/4 tsp and potatoes. Cook for 15 min and dont drain the water. Chop onion, tomato, green chili and ginger. Mix the gram flour in 4 tbsp of water and make it as a paste.
  1. In a pan add oil. When the oil is hot, add mustard, urad dhal, channa dhal. When mustard crackles add green chili, curry leaves and asefoetida. Add the chopped onion immediately and fry till translucent. Add ginger and the tomatoes and cook till it makes a gravy. Add turmeric, salt. and fry for a min.
  2. Add the cooked potato along with the water, gram flour paste and leave for 5 min. Add coriander leaves and switch off.
  1. Instead of gram flour paste, ground roasted channa dhal can be added. It gives the similar taste.
  2. Don't drain the water cooked from potato.
  3. If you want it rich, add coconut milk - ¼ cup while adding the potato.
  4. Don't make it too watery as it wont't stick well with the poori.

(*) Recipe from my Mom’s Kitchen. Tips from my mom, in-law and other cooks in the internet.