! * ! Poori Masal ! * !

Ingredients for Poori:
(Makes 8 to 10 Medium size pooris)
1.Wheat flour 1 cup
2.Salt to taste
3.Sugar ½ tsp
4.Water to knead
5.Oil for deep fry and to knead

Poori Making method:
Take wheat flour in a bowl add salt, sugar, 2 tablespoon oil and Mix well with hands.
Add water little by little and knead it to a dough.
Keep it aside for 20 to 30 minutes.
Then take a small lemon size dough and roll into medium thick circles.
Deep fry in the hot oil until it is golden brown on both sides.

Tips for Poori:
1.Dough should be thicker than chappathi dough.
2.Adding sugar will retain the soft and crispness.
3.Rolling should be done correctly ie. All edges should be even size.
4.Oil should be very hot then only the pooris will puff.

Preparation of Masal:
In South India all restaurants will provide one side dish for poori made only out of Potato with less spicy. This dish is a tasty accompaniment to poori.

Ingredients for Masal:
1.Boiled Potatoes 4 (Big size)
2.Onions 3 (Finely sliced length wise)
3.Green chillies 3
4.Curry leaves one string
5.Ginger one small piece finely chopped
6.Turmeric Powder ½ tsp
7.Hing little
8.Salt to taste

Seasoning :
1. Mustard seeds 1 tsp
2.Urad dal 1 tsp
3.Channa dal ½ tsp
4. Oil 2 table spoon

Making:

1.In a kadai or pan heat oil and add the seasonings then sauté onion, slit green chillies, ginger, in that for few minutes till transparent, add turmeric powder, hing and pour ¼ cup water.
Let the onion become soft.
2.Once the Onion is nicely cooked, add the smashed potatoes and keep in the stove for 5 minutes.
In between stirring is a must until the dish is semi solid.

# Take out and serve with Hot poori. #

Tips:
1. Can garnish with coriander.
2. Adding lemon juice in the last will give nice flavor.
3. If you wish to give this dish a still tasty reddish yellow colour, add tomato while frying.
4. If it is very watery dilute one tsp gram flour (Besan) with water (add 3 to 4 tsp) pour the mix in the potato and boil for few minutes.
This would firm up the dish.