Poori with Mushroom Gravy
Poori recipe or puri recipe. Poori is one of the well-known Breakfast dishes enjoyed in all regions of India. To make these, wheat flour dough is rolled to small discs and then deep fried. These discs puff up when fried in hot oil. While most people make poori using wheat flour, some make with maida or with a mix of atta, semolina and maida. Each lends a different texture and taste to the pooris. Most tiffin centres in South India make these with a mix of atta, maida & rave. But in many homes, these are made with just wheat flour known as atta. The recipe shared here will give you poori that will be slightly crisp, soft and yet puffy.
Mushroom masala is a delicious Indian curry made with mushrooms, onions, tomatoes, spices & herbs. This mushroom masala is one of the best I have been making at home for our regular meals. It is quite simple to make & tastes delicious. We love the restaurant style dishes with smooth & rich gravy that are flavour packed.
Ingredients For poori
- 1 cup wheat flour (or atta)
- ¾ teaspoon semolina
- ¾ teaspoon oil (or ghee)
- water as needed
- salt (as needed)
- oil (for deep frying)
Ingredients for mushroom masala
- 1 ½ cup mushrooms sliced
- ¾ cup onions cubed (1 large) (blanched if desired)
- ½ cup tomatoes cubed (2 large)
- ½ inch ginger (adrak) chopped
- 2 cloves garlic (lahsun) chopped
- 10 cashew nuts or almonds
- 1½ tablespoons oil or butter
- 1 small bay leaf or tej patta or 10 curry leaves
- 2 green cardamoms or elaichi
- 1-inch cinnamon piece or dalchini
- ½ to ¾ teaspoon red chilli powder or smoked paprika
- ½ to 1 teaspoon garam masala
- ½ to 1 teaspoon coriander powder (optional)
- ¼ teaspoon kasuri methi (optional)(dried fenugreek leaves)
- ¼ teaspoon salt or as needed
How to make Poori recipe
Making poori dough
- Mix together flour, salt, Rava and oil in a large mixing bowl.
- Pour ¼ cup water. Begin to make a little stiff tight dough, adding more water as needed.
- Smear ½ tsp oil, knead lightly and smoothen the ball.
- Do not knead it a lot otherwise, it will turn soft and absorb oil while frying.
- Keep this covered all the time until the last poori is rolled.
- Do not rest the dough for more than 3 to 5 minutes.
- The longer it rests quicker the puffed puri will collapse. They will turn oily after frying.
- Divide the dough to 8 to 10 portions. Smoothen all the balls by rolling them lightly in between your palms.
- Avoid kneading them. Keep them covered in the bowl.
How to make poori
- Drizzle little oil and spread it on the rolling area.
- Smear oil over the dough ball & flatten it.
- Begin to roll it evenly from the centre to around Puri. It should not be too thick or thin. It must be moderately thick which helps the puri to puff.
- Make 5 to 6 puris and set them aside. Do not stack them.
- Begin to heat the oil on a medium high flame and continue to make rest of the pooris.Frying poori
- The oil has to be hot enough. Check by dropping a small portion of dough to the pan. It has to rise immediately without browning. If it browns quickly then reduce the flame slightly and allow the temperature to come down.
- Slide the puri carefully to the hot oil. Do not disturb until it rises halfway to the surface.
- Quickly but gently begin to press down with a perforated ladle. This helps the poori to puff well.
- Once puri puffs, flip it carefully. Fry on the other side as well until golden and crisp.
- You can fry flipping too and for once more until slightly crisp & to get the desired colour – light golden to dark golden.
- Remove the puri to a kitchen tissue. Fry the next poori the same way. Make sure the oil is hot enough before frying the next puri. Serve poori with potato curry, chutney or kurma.
How to make mushroom masala
Heat 1½ tablespoons oil in a pan.
Then saute 1 small bay leaf or 10 curry leaves, 1-inch cinnamon and 2 green cardamoms for a minute.
Pour the onion-tomato puree and cook covered until the mixture thickens.
Keep stirring often while frying.
Then add ½ to ¾ teaspoon red chilli powder, ½ to 1 teaspoon coriander powder (optional) and ½ to 1 tsp garam masala.
Saute on a low heat until the mixture turns fragrant and leaves the sides of the pan.
While the mixture cooks, rinse and slice the mushrooms.
When the onion tomato masala leaves the sides of the pan. add sliced mushrooms and salt.
Saute for 2 to 3 mins until the flavour of mushrooms come out.
Next, pour water as needed to make a thick gravy.
Cook until the mushrooms turn tender to suit your liking.
Bring the mushroom gravy to the desired consistency by adding more water if needed.
Sprinkle Kasuri methi. Cover and Turn off the stove.