Poori and Aloo(Potato) Masala -Mom's Style | Poori Masala | Indian Breakfast Menu

Poori and aloo(potato) masala is an authentic,simple yet satisfying delicious breakfast that we Indians love to have,Isn't it??I had been eating my mom's preparation of poori and potato masala this way and loved it a lot.There are a lot of variations in restaurant style poori and potato masala but I always loved this style(may be it was nurtured in mom's love too).I don't make poori frequently as its fried in oil and doesn't make a good choice for morning breakfast.Kids love pooris very much and so weekends are the perfect time to make them.Try and enjoy the simplicity of the masala with puffed up hot pooris !

Ingredients
for making pooris
wheat flour 1.5 cups
salt to taste
water 1/2-3/4 cup
oil to deep fry

for making potato masala
potato boiled and mashed 2 large
onion 2 large sliced;half moon size
garlic sliced 2 large cloves
green chillies 3-4 vertically slit
garam masala 1/4 tsp
turmeric powder 1/4 tsp
curry leaves a sprig
mustard seeds 1/2 tsp
salt to taste
oil  1 tbsp

Method

FOR MAKING POORIS

• In a wide bowl,add the *wheat flour and salt.Add in water little by little like we do for chapathis and knead in a soft dough.Cover and leave for 10-15 minutes.In the meantime,spread white sheets of paper or a plate.Pinch out small gooseberry size balls and roll out the dough after dusting in flour(Don't make it very thin,as the pooris may not puff up well and the bubble tends to break easily).Repeat the same steps for atleast 10 pooris(spread on the sheet of paper) so that it can be fried in a batch or if you have a helping hand to fry the pooris then continue making one after the other.
• Heat oil in a kadai upto 2" deep on medium high heat.When oil is hot,slide in the pooris gently without getting any oil splashes.Wait till it puffs up and then flip the other side,using a spatula or slotted spoon,gently press all sides to puff up evenly.Keep turning all sides to get even browning and cooking.Drain using a slotted spoon and place on paper towels.
• Repeat the same step till you finish making all pooris.

FOR MAKING POTATO MASALA-

• Wash the potatoes under running water,boil in a pressure cooker with skin.Add salt and a pinch of turmeric powder.Cook for 3 whistles,switch off flame and wait for the steam to release.Drain water and add cold water.Peel off the skin when its easy to handle.Mash using hands or potato masher.
• Heat oil in a pan and splutter mustard seeds when hot.Add the sliced onion,sliced garlic.Saute until translucent.Add in the green chillies,curry leaves and saute lightly.Add the turmeric powder,garam masala powder.Transfer the mashed potatoes,add in a gash of water.Add salt,Mix well.Wait till the water gets well blended in the masala.Switch off flame and enjoy with pooris.

Serves 15 pooris(numbers may vary as per size) & a bowl of masala

NOTES
* Restaurants and hotels use a mix of both all purpose flour(maida) and wheat flour.If you wish to do that then take one portion of all purpose flour(maida) to two portions of wheat flour or in equal portions.Both works fine,pooris made by this method stays crispier for long time and is white in color.
* If you wish to make a watery version of this potato masala.Add more water and bring to a boil to get the desired consistency.Also,avoid mashing the potatoes completely,mash half and cut the rest in cubes.
* Green chillies are only spice in this masala so add as per spice levels. 

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Ready to dig in ?? :)