Poori Masal | பூரி மசால் | With homemade Garam Masala Ammavum Naanum | Rakesh Raghunathan

Inspired by the usual Poori masal, here is another take on this fabulous tiffin. What's special about this is the homemade garam masala that is added. Curious? Watch the video that has the recipe to the garam masala and cooking techniques. Watch the recipe and let us know what you think.

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Full recipe - https://puliyogaretravels.com/

Ingredients:

Boiled and mashed potatoes – 4 nos
Tomatoes – 1 nos chopped
Onions – 4 nos cut
Ginger – 2 inch size (chopped)
Mustard seeds – 1 tsp
Channa dhal – 1 tsp
Green chillies – 4 slit
Cashewnuts – 2 tbsp
Red chilly powder – 1 tsp
Curry leaves – 1 sprig
Oil – 1 tbsp
Ghee – 1 tbsp
Salt

For the garam masala:

Coriander seeds – 1 tbsp
Red chillies – 5 nos
Whole black pepper – ¼ tsp
Cumin seeds – 1 tsp
Poppy seeds – 1 tsp (optional)
Fennel seeds – ¼ tsp
Cardamom – 2 nos
Cloves – 4 nos
Cinnamon – 1 inch stick

Method:

1. Dry roast ingredients mentioned under ‘Garam masala’. Set aside to cool and grind to a coarse powder.
2. In a wok, heat oil and ghee and temper with mustard seeds and channa dhal.
3. Once that splutters, add the clit green chillies and curry leaves.
4. Add the sliced onions, tomatoes, red chilly powder, salt. Cover and cook.
5. The onion mixture should have softened.
6. At this stage, add the boiled and mashed potatoes. Incorporate well into the onion mixture.
7. Once it is well mixed, add the powder and continue to mix well.
8. Serve hot with puris or rotis.

Note:

The consistency of this masala should be thick and not runny.

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