Mini Poori with Beetroot Masala

 

                                    Mini Pooris with

                            Indian Coffee House Masala

                                 (No Kneading No Rolling)

This Sunday for breakfast I decided to make Poori masala. Usually Sunday’s are for Bread and egg, a lazy and easy breakfast.  But I made a  change in my time table and  thought of making poori . Pooris without kneading and rolling the dough.

 Yes ! you heard it right. I got this idea from Youtube channel Vini’sKitchen.  Thank you Vini.  A packet of half cooked chapathis which I had bought previous day  was there in my fridge. Immediately I took it out and made mini pooris using a small round bowl. I got 3 pooris from one chappathi.  But  one problem was what will I do with leftover pieces after cutting pooris. I don’t like wasting food. So I changed the decision and made triangle puris.  Sorry, forgot to take the pics of triangle poori. You will get 4 pooris. Just fold into half and then again fold and cut, your triangle poori is ready to fry. Soo eazy na . 

For Masala I made Indian Coffee house Masala in place of usual poori masala which is yellow in colour. Indian coffee house is a restaurant chain in Kerala and they make masala with  Beetroot and Potato. Their masala is not spicy, dark red in colour and also semi thick in consistency. This usage of beetroot is making them different from all other restaurants. Beetroot is rich in Iron and Folic acid. 

I made some extra quantity, so that I can serve  it for dinner as a filling in masala dosa.  Now we will see the method of making masala. This recipe is simple and easy to prepare. Making  pooris has already been discussed above. So no need of repeating it.

Method

In a pressure cooker cook chopped beetroot, carrot and potato with little salt for 3 – 4 whistles. Open the cooker once the pressure is released and slightly mash the content with a potato masher.  We want it mashed as well as small bits also in it.In a pan, heat oil and splutter mustard seeds, Urad dal and add sliced onions, chopped green chilly, thinly sliced ginger and  curry leaves. Add little salt while sauting. We can add more later if needed. Fry till onions turn translucent. Add  turmeric powder and  Kashmiri chilli powder. Kashmiri chilli gives it a good color. Saute it on medium flame till raw smell goes. Now add cooked and slightly mashed beetroot and potato. Stir it well. Let all get well cooked in this masala for 5 – 10 minutes. Taste it now and add whichever is needed. You can add water if you need. Add ½ cup of hot water and cook it till it dries up. It shouldn’t dry up a lot. It should be Semi thick  in consistency.  Once cooked switch off the flame. Your Indian Coffee house Masala for Poori is ready to serve.

Ingredients for Masala

Beetroot : 1big

Potato : 2medium

Carrot : 1medium

Onion : 1 ½

Green chilli : 2

Curry leaves : a few

Ginger: 1 tsp

Kashmiri chilli powder : ½ tsp

Turmeric powder : ¼ tsp

Mustard seeds : ½ tsp

Urad dal : ¼ tsp

Sunflower Oil : 2 tbsp

Water : 1 cup