Masala poori with potato curry, a tasty breakfast meals made with complete wheat flour, Indian spice powders like turmeric and pink chilli powder.
A weekend vegetarian breakfast special in our house throughout the winter months is masala poori with potato curry. Summer season is upon us and I not often prepare dinner deep fried meals. Over the weekend, my son requested me to make pooris for breakfast and I obliged him by making poori with a twist. I made a spicy model of the common poori which requires the addition of Indian spices like turmeric powder and pink chilli powder to complete wheat flour dough combination.
Who doesn’t love pooris? Despite being deep fried and calorie wealthy, it’s a comforting, vegan breakfast dish pricey to us Indians. I wish to make pooris for our household no less than twice or thrice a month. Every time poori is ready in my kitchen, I attempt completely different variations of the potato curry which is served with poori.
It’s a straightforward to make spicy puri recipe that may be a softer model of the crisp, Gujarati tea time snack, tikhi puri. Every house prepare dinner has his or her model of the masala poori recipe. Regardless of the model, turmeric powder is a vital ingredient which lends the poori its pretty yellow shade. The fantastic thing about it’s that just a little kasuri methi and asafoetida go a good distance. If I would not have kasuri methi or recent methi leaves, I’ll add recent coriander leaves. You’ll be able to mess around with the substances primarily based on what you’ve got in your pantry and fridge.
Tricks to comply with whereas making masala poori recipe
The frequent substances in most masala poori variants are turmeric powder. pink chilli powder and carom seeds aka ajwain. I like so as to add Kasuri methi aka dried fenugreek leaves and asafoetida to pep it up a bit. In the event you resolve to make use of Kasuri methi, I’d counsel you add just a little sugar to the dough to chop down the bitterness of the dried leaves. You’ll be able to add inexperienced chilli paste as a substitute of pink chilli powder. Puris needs to be overrated and stay like a balloon until you resolve to deflate it. In the event you add semolina and scorching oil to the entire wheat flour whereas making the dough, you’ll obtain overrated, crisp puris. Since masala poori is heavy breakfast meals, asafoetida and carom seeds assist in straightforward digestion. Be sure that you roll out the poori dough right into a thick spherical of 1/four″ thickness, barely thicker than you’d roll out for getting ready pulka or chapati. The poori dough shouldn’t be sticky however clean and barely stiffer than regular chapati dough.
I wish to serve masala poori with a subtly spiced potato curry which is tomato primarily based. You’ll be able to serve the pooris with any pickle of your alternative as properly. A child pleasant. indulgent Indian bread excellent for breakfast, brunch or festive event.