Guide to Making a Delicious Meal with Potato Curry

Poori masala with potato curry, a delicious breakfast made with whole wheat flour, Indian spice powders such as turmeric and red chili powder

A special vegetarian weekend breakfast in our house during the winter months is the poori masala with potato curry. Summer is upon us and I rarely cook fried foods. Over the weekend, my son asked me to make pooris for breakfast and I obliged by making poori with a twist. I made a spicy version of the regular poori that calls for the addition of Indian spices such as turmeric powder and red pepper powder to the whole wheat flour dough mixture.

Who doesn’t love pooris? Although it is fried and high in calories, it is a comforting and vegan breakfast dish dear to us Indians. I like to do things for our family at least two or three times a month. Whenever poori is prepared in my kitchen, I try different variations of the potato curry that is served with poori.

This is an easy-to-make spicy puri recipe that is a milder version of the crispy Gujarati tea time snack, tikhi puri. Every home cook has his version of the masala poori recipe. Regardless of the version, turmeric powder is an essential ingredient that gives the poor its beautiful yellow tint. The beauty of this is that a little kasuri methi and asafoetida go a long way. If I don’t have fresh kasuri methi or methi leaves, I will add fresh coriander leaves. You can play with the ingredients depending on what you have in your pantry and refrigerator.
Tips to follow when preparing the poori masala recipe

The common ingredients in most variants of masala poori are turmeric powder. red pepper powder and carambola seeds aka ajwain. I like to add Kasuri methi aka dried fenugreek leaves and asafoetida to spice it up a bit. If you decide to use Kasuri methi, I suggest you add a little sugar to the dough to reduce the bitterness of the dried leaves. You can add green chilli paste instead of red chilli powder. The Puris must be inflated and remain like a balloon until you decide to deflate it. If you add semolina and hot oil to the whole wheat flour while you are preparing the dough, you will get puffy and crispy puris. Since masala poori is a heavy breakfast food, asafoetida and carambola seeds facilitate digestion. Be sure to roll out the poori dough into a thick round 1/4″ thick, slightly thicker than you would roll out to prepare the pulka or chapati. The poori dough should not be sticky but smooth and slightly stiffer than the normal chapati dough.

I like to serve the poori masala with a subtly spicy potato curry made with tomatoes. You can also serve the poor with any pickle of your choice. A friendly child. gourmet Indian bread perfect for breakfast, brunch or a festive occasion.

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