Poori Masala / Deep fried Indian Bread with Mashed Potato

Poori Masal or Poori Kizhangu as referred by my dear hubby is a classic south Indian breakfast combo. Pooris are deep fried indian bread made with wheat flour. And masala is nothing but mashed potato with Indian tadka.

Alas, I have a slight food aversion towards this dish since many years :( , but on the other hand my sweetheart crave for poori kizhangu ;).. I rarely prepare this at my kitchen due to my aversion. I cooked poori masala last week since he was starving for it for long time. I am glad to dedicate this wonderful recipe to my sweet hubby.
Poori

Servings:  2 

Preparation time: 10 mins

Cooking time : 10 mins

Level: Moderate

Ingredients:

Wheat Flour	200 gm
Sooji / Rava/ Semolina	1 Tbsp
Salt	1/4 Tsp
Vegetable Oil	For deep frying + 1 Tbsp
Warm water	For kneading

Method:

1. Sieve the flour and salt together. 
2. Add the sooji and oil to the flour. Add warm water little by little and knead well.
3. Dough should be little harder than roti dough.
4. Keep covered with damp cloth.
5. After 10-15 mins, knead the dough again by adding little oil.
6. Divide the dough into gooseberry sized balls.
7. Roll them round using rolling pin and rubbing oil on both sides.
8. In a shallow pan heat oil for deep frying.
9. Fry the poori till it puffs up by turning both sides.

Potato Masala:

Servings:  2 

Preparation time: 10 mins

Cooking time : 20 mins

Level: Moderate

Ingredients:

Potato	250 gm /1 no. Big
Onion	150 gm /1 no. Medium
Tomato	100 gm /1 no. Medium
Green chilli	2 nos
Ginger	15 gm
Garlic	5 cloves or 20 gm
Mustard seeds	½ Tsp
Cumin seeds	1 Tsp
Curry leaves	8 nos
Asafoetida	a pinch
Turmeric powder	¼ Tsp
Salt	as required
Vegetable oil	1 Tbsp
Water	1½  Cups
Coriander leaves	For garnishing

Preparation:

1. Boil the potatoes in a cooker or pan with skins on.
2. Once cooked remove from heat and drain the water. Run cold water over the potatoes & peel off the skin. Mash it using potato masher or spatula.
3. Chop the onion, tomato, ginger, garlic and green chillies finely.
4. Heat oil in a pan. Add mustard seeds, asafoetida and cumin seeds. Allow to splutter.
5. Add curry leaves and onion. Saute for 3 mins till onion turns golden brown.
6. Add ginger, garlic and green chillies. Saute well.
7. Add turmeric powder and tomatoes. Mix well and cook till tomatoes become soft.
8. Add the mashed potatoes and 11/2 cups water. Mix well till it blends with the masalas.
9. Let it boil for 5 mins. Check for salt.
10. Garnish with chopped coriander leaves and transfer to serving bowl.

Notes:

1. Adding sooji to the dough makes crispy pooris and retain the crispyness for long time.
2. My husband's aunt used to add ground pottukadalai / poricha kadalai/ fried channa dal to the masala while adding water to increase the gravy quantity. I didn't use due to unavailability. But that part is best when you make masala for many.