Indulge in the ultimate comfort food with this mouthwatering Poori Masala, also known as Onion Masala or Vengaya Poori Masala. A beloved South Indian dish, it combines the crispy goodness of deep-fried pooris with a rich and flavorful onion-based gravy. This recipe promises to tantalize your taste buds and leave you craving for more.
To create this delightful dish, you’ll start by thinly slicing onions and green chilies. In a hot pan, heat some oil, add mustard seeds, cumin seeds, and curry leaves, letting them sizzle and infuse the oil with their aromatic essence. Then, toss in the sliced onions and green chilies, sautéing until they turn translucent and golden brown. This is where the magic begins as the onions release their sweet and savory flavors.
Now comes the medley of spices – turmeric, red chili powder, coriander powder, and a pinch of asafoetida. Stir them in for a burst of color and warmth. Add diced potatoes, coating them well with the fragrant spice mixture. Pour in some water and let it simmer until the potatoes are tender and the gravy thickens to your desired consistency.
As the Poori Masala simmers, you’ll have the perfect opportunity to prepare your fluffy, deep-fried pooris, which are the ideal accompaniment to this savory gravy. Once ready, serve your piping hot Poori Masala with the crispy pooris for a taste sensation like no other.
The sweetness of the caramelized onions, the earthiness of the spices, and the creamy texture of the potatoes all come together in this satisfying and comforting dish. It’s a culinary journey that transports you straight to the heart of South India, making every bite a moment to savor. Enjoy the delightful flavors of Vengaya Poori Masala – a true South Indian classic that never disappoints.
Poori masala recipe | Onion masala recipe | Vengaya poori masala recipe
Ingredients
How to make poori masala recipe
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Heat the kadai with oil.
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Once the oil is hot add Mustard seeds, cumin seeds, fennel seeds & Chana dal.
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Wait until mustard & cumin splutters also Chana dal turn golden brown. Add curry leaves too.
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Now add Green chilies & crushed Ginger & garlic. sauté about 1 minute.
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Add onion & required salt, Sauté till onions turn transparent.
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Once the onion cooked well add tomato, sauté until tomato cooked well.
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Add Turmeric powder , chili powder & Garam masala powder. sauté until raw smell goes as well as oil separates.
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Then add water & cover cook till onions & masalas cooked well.
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Dilute besan flour with little water, make it without lumps and add to the masala. Mix well & add more water if necessary .Allow it to roll boil till the raw smell of besan flour emanates.
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The masala will thicken. Add little water & bring it to semi gravy consistency.
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Add coriander leaves and switch off the stove.
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Serve it with hot poori.
Note
- Adding too much of besan spoils the recipe. So please add the mentioned quantity and also dilute besan without lumps.
- U can also add mashed potatoes & try the same recipe.
- Instead of Tomato you can add lemon juice too.
