Tuesday, 5 May 2015

Poori Masala

Poori is our all time favorite and we enjoy it with only aloo masala. This combination is famously called poori masala or in tamil - poori kizhangu

Now poori can be easily made for breakfast on a weekday but we like to take it hot - straight from the pan. So mostly i plan poori for weekends, since we generally pack our breakfast. And weekend breakfasts are kind of brunch. We generally get up late and I plan for a heavy lunch with 4-5 items. So breakfast would be just milk and cereals and so on. So I plan an early dinner with poori masala,

I know most of us know how to make poori. But I think this post could help a bit beginners who struggle to  puff the puri/ poori. The recipe for masala is already posted.

Recipe cuisine: Indian
Prep time: 5 minutes
Standing time: 30 minutes
Cooking time: 10 minutes
Makes: 8 pooris


Wheat flour - 1 cup
Water - 1/4 cup + as needed
Salt - As needed


Take flour and salt in a bowl and mix well.
Warm the 1/4 cup water and add water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle 1 or 2 tblsp water to gather to a dough.
Keep aside covered for 15-30 minutes and then again knead to make it smooth with out any cracks.

Divide into equal sized balls (8). Roll out into circles. Not too thick, not too thin.
Heat oil in kadai, until fume just starts to come. Then keep it in medium flame and drop the rolled poori in the oil carefully. Oil should be enough to immerse the poori.  Gently press the poori with the laddle when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the poori.


  • Adding little sugar helps in turning the poori to a nice golden colour. Also enhances the taste. But I don't follow this.
  • I have heard from my Mother that adding a tbsp pf rava/ semolina/ sooji gives crispier poori.
  • Keep oil in kadai enough. It is important in puffing poori.
  • Keep oil always hot. Then only poori will puff. So manage your oil temperature accordingly high/low/medium
  • Adding a tsp of ghee while making dough also gives a nice flavor.

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  1. This I would say is perfect way to enjoy the weekend!

  2. Not a fan of deep fried food but this is a useful post for anyone looking for tips on making poori.

  3. Agree with Varada ... Useful post. Even i am not a fan of pooris.

  4. This is exactly how my mom makes poories. Love that plate.

  5. Am inviting myself to ur place, lipsmacking platter..

  6. poori look so perfectly light and airy

  7. They look perfect for a brunch!

  8. always ready for this brunch :)

  9. Perfectly puffed pooris and aloo masala. So yummy!!

  10. That is one unbeatable lovely combo.

  11. Such a classic comfort dish! I love this combo the best :)