Looking for a delicious aspect dish for poori with out the usage of potatoes? This smooth and flavorful poori masala recipe makes use of greens like carrots and peas, but keeps that conventional tamil Nadu hotel-fashion flavor. It’s light, mildly spiced, and perfect for breakfast or dinner.
Ingredients:
Carrot – 2 medium (peeled and diced small)
green peas – ½ cup (clean or frozen)
Onion – 2 medium (thinly sliced)
green chillies – 2 (slit)
Ginger – 1 tsp (finely chopped)
Curry leaves – a twig
Mustard seeds – 1 tsp
Chana dal – 1 tsp
Urad dal – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida – a pinch
Salt – to flavor
Besan (gram flour) – 1 tbsp (for thickening)
Water – 1½ cups (regulate as wanted)
Oil – 2 tbsp
Coriander leaves – to garnish
Method:
1. Prepare veggies: cube carrots and keep inexperienced peas equipped. Steam or boil each till just cooked. Set apart.
2. Tempering: In a pan, warmth oil. Add mustard seeds. After they splutter, add chana dal and urad dal. Sauté till golden.
3. Upload chopped ginger, green chillies, and curry leaves. Fry for a few seconds.
4. Add sliced onions and sauté till translucent.
5. Add turmeric, asafoetida, and salt. Mix well.
6. Add cooked carrots and peas. Stir the entirety together.
7. Mix besan with ¼ cup of water into a smooth slurry and upload to the pan. Pour the rest of the water steadily.
8. Simmer on low flame for five–7 minutes until the masala thickens barely and turns into smooth.
9. Garnish with sparkling coriander leaves.
Serve this potato-free poori masala warm with puffed pooris. It is a mild, colorful, and nutritious alternative that’s still complete of conventional South indian taste.
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