Porri with Potato Masala

Poori with potato masala is one of the most common combo in south India. Both poori and masala are very easy to prepare and all of our family favorite dish. Here is how it is done.

For Poori:

INGREDIENTS U NEED:
1.Whole wheat flour - 2 cups
2.Maida-1/4cup
3.Salt as needed
4.Water - as needed
5.Oil for deep frying

METHOD OF PREPARATION:

• Take the chapathi and maida flour in a large mixing bowl,Add the salt and Mix using the tip of the fingers.
• Pour half to three fourth cup water or as needed,Knead to a stiff dough.
• Meanwhile Now Heat oil in a Kadai.
• Make small balls out of the dough. Take one ball and roll into 3 to 4 inches diameter by dredging in chapathi flour and slide it into the hot oil carefully. 
• Using a ladle press it a little,The poori will puff into a ball,Carefully turn to the other side and in few seconds or until the sizzling stops, take out the poori by draining oil in the side of the kadai and Transfer it to kitchen paper towel lined in a bowl and let the excess oil absorb in the paper towel.
• Make poories one at a time. Repeat until the dough is over. 

GOES WELL WITH:
    Potato masala

For Potato masala:

INGREDIENTS U NEED:
1.Potatoes -  7
2.Onions - 2(Chopped lengthwise)
3.Tomato-1(Chopped)
4.Green chillies - 4 to 5(Slit)
5.Curry leaves - 2 sprigs
6.Seasoning-Mustard seeds,Urud dal,Curry leaves
7.Turmeric powder
8.Salt as required
9.Oil
10.Corriander leaves to garnish

METHOD OF PREPARATION:

• Half the potatoes, wash them and pressure cook for 2-3 whistles. Wash the cooked potatoes in cold water and peel of the skin. Keep it aside.
• Heat oil in a kadai and add the mustard seeds and urud dal,When the mustard seeds pops, add the green chillies,curry leaves and chopped onions and fry onions until it turns transperant.
• Add the tomatoes and potatoes and pour a cup water.
• Mash the potatoes here and there and allow it to boil.
• Add the turmeric powder, salt and mix well.
• Stir occasionally let it cook until the gravy thickens a little, the consistency should little watery and Turn off the heat and serve it by garnishing with little corriander leaves.