Poori Masala (Poori Curry) - Swasthi's Recipes (2024)

FAQs

What is the best combination for poori? ›

Mix vegetables are cooked in a coconut cashew curry. Coconut chutney: In South Indian tiffin centers and restaurants, poori is served with coconut chutney along with a coconut chana curry or veg kurma or potato masala. Halwa, Bombay chutney, Basundi, Shrikand & Mango shrikand are more sides commonly eaten with poori.

Poori Masala is a South Indian dish of curried potatoes made to serve as a side with Poori or Puri, an Indian fried bread. Poori masala also known as poori curry is made with boiled potatoes, onions, tomatoes, whole spices and curry leaves.

Poori or Puri is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It's a simple unleavened bread made from just whole wheat flour, salt, and water.

While fine wheat flour or Maida is commonly used, I love making puris with whole wheat flour instead. The earthy, wholesome flavor of whole wheat shines through in the puris, making them irresistible. I carefully roll out small rounds, then watch them puff up into airy pillows when slid into the hot oil.

A flavorless oil that has a high smoke point, like peanut oil, sunflower oil, safflower oil, avocado oil or canola oil works best to deep-fry foods like pooris.

So, should you consume poori or not? Here, the source of calories are from saturated fat, so it is not advisable to consume pooris on regular basis. But, just to satisfy your cravings you can have it once in two to three months, she added.

Oil temperature: oil has to be medium to smoking hot. If one fries at low heat, pooris dry out and become crisp like papad.

Overeating puri can cause weight gain, high blood pressure, high cholesterol, and other cardiovascular diseases.

One Masala Puri gives 47 calories. Out of which carbohydrates comprise 15.6 calories, proteins account for 2.8 calories and remaining calories come from fat which is 28.8 calories. One Masala Puri provides about 2 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.

Don't use recycled one. Secondly, while preparing the dough for puri, don't add any oil to the dough. This increases the oiliness of the puris upon being fried. Thirdly, use a curved bowl/colander lined with absorbent kitchen towels to drain whatever it is you've deep fried.

What is the difference between roti and puri? ›

Puris are often served for breakfast and enjoyed with savory curries and desserts, while roti is the preferred bread with curries or dal during lunch or dinner. Roti is more of a staple food in northern India. It is served with curries, vegetables, or lentils. Puris are considered a delicacy.

Farsi Puri is a popular Gujarati snack made from a dough of flour, semolina, and spices, rolled out into thin discs and deep-fried until crispy.

Maida has zero fiber, and it is called the glue of the gut. And there is a high chance that they can cause intestinal discomfort. Maida also slows the digestive system leading to constipation, obesity, and bloating. Maida has a high glycaemic index while whole wheat flour is low in glycaemic index.

Best combination for puri is chole masala, next comes chutney with aloo curry, besan/Bombay chutney, panner-peas curry, green peas kurma, mixed veg sagu, sweet kesari.

"Maida" is the Hindi word for refined wheat flour, often used in Indian cuisine for making sweets, breads, and pastries. In English, it is commonly referred to as "all-purpose flour" or "white flour."

Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.

what is bhatura served with? bhatura is usually served with sliced onion, lemon wedges, and spicy chickpea curry, chana masala, or chole masala. the combination of these two makes an ideal meal. generally, chole bhatura is eaten with yogurt based beverage lassi.

It is important to get rid of excess moisture in puris to make them crispy. This can be done by frying the puris at a temperature of 375F-400F for 30 seconds on each side. In addition, placing the puris in the oven at 200F for ~20 mins also eliminates any excess water that may remain.

A few troubleshooting tips: Thick, doughy tortillas—versus thin, flaky ones—work best here. I like Mission Brand. If your tortilla doesn't inflate, the culprit might be a small tear in the seam. While this yields a less dramatic, puffy puri, it will still be delicious.