Poori Masala (2 Pcs) Recipe

Make the dough

In a large mixing bowl combine whole wheat flour, optional all-purpose flour and salt. Add 1 tablespoon oil and rub it into the flour with fingertips until crumbly. Gradually add ~1/3 cup water and mix to form a firm but pliable dough. Knead for 3–4 minutes until smooth. Cover with a damp cloth and rest 15–20 minutes.

Shape the pooris

After resting, divide dough into 2 equal portions (for 2 pooris). Roll each portion into a smooth ball. Lightly dust a rolling surface and roll each ball into a circle about 3.5–4 inches (8–10 cm) in diameter and 1.5–2 mm thick. Keep rolled pooris covered with a cloth to prevent drying if not frying immediately.

Heat oil and fry

Pour 2 cups oil into a deep, heavy-bottomed pan and heat over medium-high. Test the oil by dropping a small piece of dough — it should sizzle and rise immediately. Slide one rolled poori into hot oil; press gently in the center with a slotted spoon to encourage puffing. Fry for about 15–25 seconds on each side until golden brown spots appear and the poori is evenly puffed and cooked. Remove and drain on paper towels. Fry the second poori the same way. Keep poori warm in a covered container or wrapped in a clean cloth until serving.

Cook the potatoes

Place peeled, cubed potatoes in a pot and cover with water. Add a pinch of salt, bring to a boil, then simmer 8–10 minutes until just tender (not falling apart). Drain and set aside. Alternatively, steam or microwave until fork-tender.

Temper spices and sauté aromatics

Heat 2 tablespoons oil in a skillet over medium heat. Add mustard seeds and let them pop, then add cumin seeds and asafoetida. When they sizzle, add chopped green chili and chopped onion. Sauté until the onion is translucent, about 3–4 minutes.

Spice and combine

Add turmeric, red chili powder and coriander powder to the skillet; stir for 10–15 seconds to bloom the spices. Add the cooked potato cubes and gently fold to coat with the spice mixture. Mash a few pieces lightly with the back of a spoon to create a mix of chunky and mashed texture. Cook 2–3 minutes until heated through. Taste and add 1/2 teaspoon salt (adjust to preference).

Finish the masala

Remove from heat. Stir in chopped cilantro and 1/2 tablespoon lemon juice. Adjust seasoning as needed. Transfer to a serving bowl and keep warm until plating with pooris.

Place each warm poori on a plate and serve alongside a generous spoonful of potato masala. Offer pickled mango or chutney and yogurt/raita on the side if desired. Poori Masala is best enjoyed hot — eat immediately after frying for light, puffed pooris.