- For Poori
- Wheat flour – 2 cups
- Maida – ½ cup
- Salt – 1 teaspoon
- Cooking soda – a pinch
- Oil for deep frying
- For Potato Masala:
- Potato – 4 Nos
- Onion – Big 1 No
- Tomato – 1 No
- Green Chillies – 4
- Fresh ginger – a small piece
- Curry leaves – few
- Coriander Leaves – few
- Lemon Juice – 1 teaspoon
- Mustard – ½ teaspoon
- Urad dhal – 1 teaspoon
- Turmeric powder – a pinch
- Oil – 1 tablespoon
- Salt – 1 teaspoon
Mix wheat flour, maida, salt, cooking soda and a tablespoon of oil together. Add water little by little and make a smooth dough. Cover with a damp cloth and keep it for at least half an hour.
Heat Oil in a kadai and keep it in medium flame. Make small balls from the dough and roll it to small circles. The poori should not be too thin or too thick. Put the poori in the hot oil and fry till fluff well and change to light yellow.
Boil potato till very soft. Remove the skin and using your fingers, just crumble it. Chop the onion, tomato, green chillies and ginger finely. In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal and fry till it become light brown. Add chopped onion, green chillies, ginger, curry leaves and fry till the onions are transparent. Add tomato pieces and fry till it mashed well. Add crumbled potato along with salt and turmeric powder. Sprinkle a handful of water and mix well. Remove from stove. Add lemon juice and stir once again. Garnish with coriander leaves.
Serve with Poori.
Note: You can also add a handful of cooked green peas and a small carrot cut into pieces along with potato and make this Masala.
Thank you Anee for your comments.
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can we add 2tbs rawa with this poori mixture as u said in maida poori?. may i know why didn’t u add rawa here?
When we make poori with wheat flour, it will be crisp and at the same time we can soft poories. But when you add rawa, poori will be crisp, but little hard. When we use maida, due to its elastic nature, it is difficult to roll it. That is why we are adding rawa so that we can easily roll it out. However, there is no harm in adding rawa to wheat flour also.
Now my doubt is with regard to Poori.Usually i used to make fluffy poori, but for the past 1yr im trying so much my poori is not becoming fluffy.i thought my neighbour to make poori, after that im not able to make poori properly. my neighbour started getting proper poori now. my poori it fluffs up in some places and its becomes thick when it cools down. when i make it moderate size also, the same problem. please suggest what should i do to get fluffy pooris.
The dough should not be too hard or too soft. It should be slightly harder than the chapati dough. Keep the dough for atleast half-an-hour. Puri should be rolled in uniform thickness. It should be slightly thicker than chapati. If you make very thin puri, it will not fluff. Also the oil should be heated properly. When you put a puri in the oil, with the held of the spatula, try to pour the hot oil over the puri. It will immediately fluff up. Try with small quantity and let me know the outcome. But even after getting nice fluffy puri, aftersometime, it will tend to flatten. To keep the puri fluffy for long time, you can add little Rawa (Sooji) when making dough.
Thank you mam.I will make it as per your instructions and will reply back with the outcome.
As per your instruction i made the poori and the result is really fluffy and soft pooris. Thank you once again.
Glad – you got the poories fluffy and soft.
Dear kamala mam,
could you please put in your blog recipe of making Rasagolla. I tried this Rasagolla n number of times, but I’m not getting perfect outcome. In your blog, I searched for Rasagolla, I’m not able to find it. With homemade cottage cheese i tried. in one recipe they mentioned to add little maida with cottage cheese and in another recipe of Rasagolla, they mentioned to add little ravai.All of their outcome is harder rasagolla. Then i tried rasagolla with cottage cheese alone. the outcome is good, but im not getting perfect rasagolla as in shops. Then i thought let me get your suggestion of making rasagolla.please advise.
I have never made rasagolla at home. But I have seen in TV shows how they are making rasagolla. I will try this and post the recipe.
Thank you.Waiting for your Rasagolla post, so that I can start follow your recipe.
For adding rava along with the maida and wheat flour cud u please suggest the amt ? is the 2 Tbs ? enough for the measurements ? as per the data given here ..thanx
Hi Shobi Vatsan,
For wheat puri, no need to add rawa. For maida puri, for one cup, 2 tablespoon rawa is enough. Rawa makes the puri stay fluffy for long time. However, it will make puri slightly harder.
Hi Mam, just came to remind you of rasgolla recipe. eagerly waiting for your rasgolla post.
Made this recipe, but avoided soda for the puris. One because I felt it might absorb more oil and secondly turns brown faster. Is there any reason why You added soda? other than that everything was really great. Thanks
Hi Padma Suresh,
Adding a pinch of soda make the puri slightly soft. Otherwise there is no need to add it.
what is the different between ‘wheat flour’ and maida?as most of the indian recipes call for.
Wheat flour is unrefined flour ground from wheat and contains more fibre than Maida also known as All Purpose Flour. Maida is refined flour and during the manufacturing process all fibre contents are removed from the wheat flour to get soft, white flour.
your recepies are really nice …..i will try thank u