Monday, 6 February 2012

Puri Masala



Ingredients:
For Puri:
  • Wheat flour – 2 cups
  • Rava – 1 tbsp (optional)
  • Salt – 1/2 tsp
  • Water – 1/2 cup (aprroximately)
  • Oil – For frying
For Masala:
  • Potatoes (boiled) – 3
  • Onion (thinly sliced lengthwise) – 1
  • Tomato (small roma tomato) – 1 (finely chopped)
  • Green chillies (slitted lengthwise) – 3 (according to spice level)
  • Ginger – 1 tbsp (grated)
  • Garlic – 2 cloves (pressed)
  • Mustard seeds – 1/2 tsp
  • Channa dal – 2 tbsp
  • Split urad dal – 1 tbsp
  • Curry leaves – a few
  • Asafoetida – a pinch
  • Coriander leaves – for garnishing
  • Turmeric powder – 1/2 tsp
  • Sambar powder – 1/2 tsp
  • Salt – to taste
  • Oil – 2 tbsp

Method of Preparation:
For Puri:
  1. Mix wheat flour, rava, salt and water to get a smooth dough. The should be slightly stiff.
  2. Cover and set aside for half an hour. Divide the dough into small balls.
  3. Roll the ball into thin circular shapes (palm size).
  4. Heat oil in a pan and and deep fry the puris, slightly press them inside the oil and turn them once until golden brown.
  5. Drain them on a paper towel.
  6. Serve hot with masala.
For Masala:
  1. Heat oil in a pan and add the mustard seeds.
  2. After they splutter add asafoetida, curry leaves, channa dal, and urad dal.
  3. Fry them till they become gloden yellow and add the green chillies followed by ginger, garlic and onions.
  4. Fry till they become translucent and add the tomatoes followed by salt.
  5. When the tomatoes become soft, add the turmeric powder and sambar powder.
  6. Fry for 2 minutes and add some water.
  7. When the water starts to boil and the potatoes by mashing them.
  8. Simmer it for 5 minutes and garnish with coriander leaves.