Tuesday, July 3, 2012


Ingredients: POORI
  • Wheat flour 2 cup
  • Salt as rqd
  • Water as rqd
  • Oil as rqd

Mix all with required water until you get a nice soft & thick dough. Take out small balls of the dough and spread it using a rolling pin. Puri has to be a little thick than what we do for chappathi. Heat oil in kadai and deep fry pooris.

For  Masala:
  • Potato 2 big
  • Carrot  2
  • Onion 1 big
  • Garlic 4 to 5 pods
  • Green chilly 5
  • Pepper pdr 1  tsp
  • Turmeric pdr 1/2 tsp
  • Garam masala 1/2 tsp
  • Curry leaves
  • Mustard
  • Water
  • Salt
  • Oil

Peel the skin of the potato and cook it well. Heat oil in a pan and add mustard. When it starts spluttering, add curry leaves, onion, garlic, chilly and salt,Carrot . Stir it for 5 to 10 mins. Add pepper pdr, turmeric pdr and garam masala. Mix well and add potato and little amount of water. Mash the potato slightly. Cook it for another 5 mins and remove it from fire

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