Fluffy Poori with Spiced Potato Masala (Poori Khilangu)
50 minutes
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About Fluffy Poori with Spiced Potato Masala (Poori Khilangu)
Imagine biting into a light, airy poori, golden-brown and crisp, then scooping up a forkful of fragrant potato masala. This Poori Khilangu, straight from Tamil Nadu's Nellai district, is pure South Indian magic.This isn't your average potato masala; the Urulai Khilangu boasts a unique symphony of spices and aromatics, creating a truly unforgettable flavor. It's the perfect complement to the delicate pooris.Surprisingly easy to make at home, this Poori Khilangu is a delightful breakfast, brunch, or lunch. Prepare to be tantalized!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Poori Dough
- 2 cup Wheat Flour whole
- 1 Tbsp All-Purpose Flour
- 1 Tbsp Semolina
- 1/2 Tbsp Clarified Butter ghee
- 1 Tbsp Oil
- 1 1/2 tsp Salt or to taste
- Oil for deep frying
For the Potato Masala (Khilangu)
- 3 Potato medium
- 4 Onion large
- 3 Chili finely chopped, green
- 1/2 Tbsp Ginger grated
- 1 1/2 sprigs Curry Leaves roughly torn
- 2 Tbsp Sesame Oil or other neutral oil
- 1/2 tsp Mustard Seeds
- 1 tsp Gram black
- 1/4 tsp Turmeric Powder
- 1/2 tsp Sugar
- 1/4 tsp Chili Powder red
- 2 tsp Gram Flour besan
- 1 1/2 tsp Salt or to taste
Instructions
- In a large bowl, combine the whole wheat flour, all-purpose flour, semolina, ghee, oil, and salt. Gradually add water, mixing until a firm, smooth dough forms. The dough should be pliable but not sticky.
- No resting time is needed for this dough.
- Heat oil in a deep kadai or pot over medium-high heat. To test the oil temperature, drop a small piece of dough into the hot oil. It should rise to the surface immediately and puff up.
- Reduce the heat to medium. Roll out small, lemon-sized portions of dough into thin, even circles. Avoid pressing too hard, to prevent cracks.
- Gently slide one poori at a time into the hot oil. As it puffs up, lightly press the edges with the back of a slotted spoon to encourage even expansion. Flip the poori and fry until golden brown on both sides.
- Remove the pooris with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Boil the potatoes until tender. Drain and coarsely mash. Dice the onions, and finely chop the green chilies. Grate the ginger, and roughly tear the curry leaves. In a small bowl, whisk together the chickpea flour (besan) with 1/2 cup of water until smooth.
- Heat sesame oil in a kadai or pan over medium heat. Add the mustard seeds and let them splutter. Add the urad dal and cook until golden brown. Add the grated ginger, green chilies, and curry leaves. Sauté for a few seconds until fragrant.
- Add the diced onions and sauté until translucent. Pour in 1 cup of water, turmeric powder, salt, and sugar. The water should just cover the onions. Bring to a boil, cover, and cook until the onions are softened.
- Add the mashed potatoes and red chili powder. Mix well to combine.
- Pour in the chickpea flour mixture and stir continuously until it thickens, preventing lumps. Add a little more water if needed to achieve desired consistency.
- Once the potato masala is glossy and cooked through, remove from heat. Serve hot with the freshly fried pooris.
Recipe Notes
Good To Know
- Don't knead the poori dough for a long time like you would for chapathi dough. Kneading develops gluten, which makes roti/chapathi/paratha soft, but for poori, we want to limit gluten development to get crisp, puffed-up results.
- Fry the pooris until golden brown, avoiding over-frying, which can make them hard and dark. Maintain consistent oil temperature throughout frying. Too hot, and the outside burns while the inside stays raw; too low, and the pooris absorb excess oil and don't puff properly.
- Serve pooris immediately or store them in a wide, open vessel to maintain crispness. Avoid storing in a closed container, as this can cause them to sweat and lose their texture.
- For the potato masala, use a greater quantity of onion than mashed potatoes.
- Consume the hot pooris within 10-15 minutes for the best taste and texture.
- For extra soft and puffed pooris, allow the dough to rest for at least 20 minutes after kneading, covered with a damp cloth.
- For authentic Nellai-style potato masala, slightly mash some of the boiled potatoes while cooking to thicken the gravy.
- For a lighter poori, substitute half of the desi ghee with coconut oil.
- Leftover potato masala can be used as a filling for dosa or sandwiches.
Expert Tips
- To test the oil temperature, drop a small piece of dough into the oil. It should puff up and rise to the surface steadily without browning too quickly.
- Gently press down on the frying poori with a slotted spoon to help it puff up evenly.
- For a richer flavor, add a pinch of asafoetida (hing) to the poori dough.
Storage Instructions
- Serve pooris immediately for the best taste and texture.
- If you need to store them, place them in a wide, open vessel to prevent them from becoming soggy. Avoid airtight containers.
- Store leftover potato masala in an airtight container in the refrigerator for up to 2 days. Reheat gently before using.
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Recipe Nutrition
Calories: 416kcalCarbohydrates: 36gProtein: 5gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 7.5gMonounsaturated Fat: 15gSodium: 855mgFiber: 2gSugar: 2g
Shyamala Kumar
Articles: 33
5 Comments
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Absolutely delicious! Can’t wait to try it.
Looks so delicious! Thanks for the recipe.
Looks so incredible! Thank you for sharing.
This looks so appetizing! Thank you.
Looks so wonderful! Thanks for posting.