Introduction: About Poori Masala Recipe
Something so soul comforting and yummy about soft, puffy brown pooris served with aloo curry. And for others, the sum evokes instantly a hearty hotel breakfast or an all-rewarding South Indian thali. But wouldn’t it be great if you could recreate that very same “hotel-style” puri curry magic in your kitchen?
Look no further! All the secrets to making perfect Poori Masala that tastes amazing and has just the right consistency (not runny, not dry)Step by step photos included so even beginners can make it perfectly at home better than restaurant style. So start impressing your family and friends with the most real recipe you can get!
Why is Hotel-Style Poori Masala So Special?
The magic of hotel style Poori Masala is in it’s perfect balance of flavors and texture. It’s often:
- Velvety Smooth: The potatoes are boiled just right and mashed until they’re super creamy.
- Aromatically Spiced: A harmonious blend of whole and ground spices infuses the curry with an irresistible aroma.
- Subtly Tangy: The overall flavor is lifted by a little tang, either acid from tomatoes or just a squeeze of lemon.
- Visually Appealing: The bright yellow color of the curry seems as tempting on taste buds it does to eyes.
It takes a little know-how to accomplish this, and we’re here with all the expert tips.
The Ultimate Hotel-Style Puri Curry Recipe
EASY Pico de Gallo recipe that brings all the delicious flavors right to your table – simple and authentic, with nothing standing in-between.
Yields:
Yield: 4 servings Preparation time: 15 minutes Cooking time: 25 min Reduce the heat to low and add the beans, mixing well.
Ingredients:
- First, let’s get the masala ready. You’ll need:
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3 medium potatoes, boiled until tender and skin removed if you like, then mashed (no need for them to be completely smooth; a little chunkiness is welcome!).
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2 tablespoons of cooking oil to begin with.
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1 teaspoon mustard seeds and, if you want some crunch, 1 teaspoon urad dal (split black gram).
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A few sprigs of fresh curry leaves for the “mmm, I remember that smell.”
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1 large onion, finely chopped.
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2 green chilies, sliced lengthwise—or more for heat!
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1 inch piece of ginger, grated or minced.
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1/2 teaspoon of turmeric powder.
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1/2 teaspoon red chili powder, if you prefer a bit more heat and some extra color.
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1 teaspoon of coriander powder.
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1/2 (half) teaspoon of garam masala for some heat.
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1 medium tomato, finely chopped (for a little tang).
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2-3 cups water, or as much liquid that gets you the consistency of Pumpkin Puree Soup you desire.
- Salt to taste.
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And finally, a few fresh coriander leaves, chopped for garnish.
The Pooris
Now for the pooris. Here’s what you’ll need for the dough:
- 3 cups of whole wheat flour (also known as atta).
- 1/2 teaspoon of salt.
- 1 teaspoon of oil.
- Water, just enough to knead it all into a smooth, firm dough.
- And, of course, some oil for deep frying!
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Instructions:
Part 1: Preparing the Poori Masala
- Boil and Mash Potatoes: Boil and Mash Potatoes: Peel the potatoes off before boiling them until tender. Once cooled to a safe touch, remove the skin and roughly crush. Don’t over-mash; a few small pieces give the texture interest.
- Temper the Spices: Place a wide pan or kadai over medium stovetop heat and add oil to warm. Finally, add mustard seeds and allow to splutter. If using urad dal, add it now and cook, stirring frequently, until it takes on a light, golden-brown tone. Now add in the curry leaves and saute for a few seconds or till they begin to smell aromatic.
- Sauté Aromatics: Toss in the finely cut onions and green chilies. Slowly cook until onions become translucent and soft; 5 to 7 minutes. Stir in the grated ginger and cook for an additional minute, until it loses its raw smell.
- Add Powders: Turn the temperature down to low. turmeric powder, red chili powder (if using), coriander power and garam masala (if using). Add and sauté with constant stirring for 30 seconds to avoid burning.
- Incorporate Tomatoes (Optional): If using, stir in the diced tomatoes and cook until they soften and begin to release their juices, 3-4 minutes.
- Add Potatoes and Water: Drop the potatoes into the skillet, pour over the water. Stir and make sure the potatoes get a good coating of everything. Add 3 cups of water, while stirring constantly to dissolve any lumps and get a smooth paste. If you like your curry a bit thinner, add more water.
- Simmer and Season: Bring the curry to a simmer (don’t forget!) and then lower the heat just enough so that it’s on low, cover with lid tipped slightly open for space for steam to escape, and let everything get cozy together in there for 5-7 minutes. Season with salt to taste.
- Garnish:Once removed from the stove, scatter a lush layer of finely minced, fragrant coriander over the top.
Part 2: Preparing the Pooris
- Knead the Dough: Take a large bowl and combine together whole wheat flour, salt & 1 tsp oil. Add water gradually while kneading the mixture and prepare a stiff yet pliable dough. It ought to be just little stiffer than chapati dough. Cover with a wet cloth and let stand for 15-20 minutes. This helps the pooris to turn out soft and fluffy.
- Divide and Roll: Cut the dough into small, equal size balls (about lemon sized). Lightly rub some oil over your rolling surface and a little on the rolling pin (do not use any dry flour as it will burn in the hot oil). Roll out each ball into a small disc, approx 4-5 inches wide. Do not roll them too thin, or they will not puff up.
- Fry the Pooris: Place a deep kadai or pan over medium high heat and pour oil for deep frying. The oil must be at high temperature (about 170-180°C /340-350°F). To test, drop in a small piece of dough; it should sizzle and float to the top at once.
- Puff Perfect Pooris: Carefully drop a rolled poori into all that hot oil. With a slotted spoon, press the center of poori lightly to help it puff up. When it puffs up, turn and fry a few seconds till slightly golden on both sides.
- Drain and Serve: Take the fried poori out onto a tissue layered plate. Repeat with the remaining pooris.
Tips for Poori Masala Perfection:
- Potato Choice: Use starchy potatoes (Russet, Idaho) since they will mash up nicely which will lend a mashed texture.
- Don’t Overcook Potatoes: Do Not Overcook Boil only to the point of a fork easily piercing. Secondly, the potatoes can get too soft and watery if they are cooked for too long and we obviously want some texture in our curry.
- Fresh Spices: Fresh and high quality spices always make masala tastier.
- Simmer Time is Key: Letting the curry slowly simmer with enough time for all those flavors to get married then in there man!
- Adjust Consistency: If you like the gravy thinner, feel free to adjust consistency by adding a little more hot water.)
- For a Smoother Masala: Once potatoes have been added, you can mash with the potato masher right in the pan for even smoother curry if desired.
Expert Tips for Fluffy Pooris:
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Dough for Pooris It should be a tight dough. A wet dough will soak up oil like a sponge.
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Resting time: Don’t miss the resting time for dough, it makes pooris supple and you can roll easily.
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Oil Temperature: This is crucial! If the oil isn’t hot enough, the pooris will absorb water and become greasy. If it’s too hot, they will scorch before cooking through.
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Slotted Spoon: A very gentle pressing of the poori with a slotted spoon encourages it to puff up uniformly.
Serving Suggestions:
Dough for Pooris It should be a tight dough. Wet dough acts like an oil sponge.
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Don’t miss the resting time for dough, it makes pooris supple and you can roll easily.
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This is crucial! If the frying oil lacks proper heat, pooris will greedily absorb it, becoming unappetizingly greasy. If it’s too hot, they will scorch before cooking through.
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A very gentle pressing of the poori with a slotted spoon encourages it to puff up uniformly.
Conclusion: Your Kitchen, Your Hotel-Style Poori Masala!
And no more dying for that hotel style Poori Masala. Using this full proof recipe and the tips mentioned before, you can now enjoy an incredibly delicious Puri Curry right in your own kitchen. It’s one of those dishes that I know will be comfort, flavor and a good experience in the cooking process. So, get all your ingredients ready and follow these guidelines to enjoy the heavenly taste of a homemade hotel style Poori Masala! Enjoy!
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