Poori Khilangu | How to make Poori Khilangu

By Shyamala Kumar  |  9th Oct 2016  |  
5 from 2 reviews Rate It!
  • Poori Khilangu, How to make Poori Khilangu
Poori Khilanguby Shyamala Kumar
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  • Cook Time


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About Poori Khilangu Recipe

“Poori Khilangu” a magical combination that is perfect for any meal. Though there are many versions of Poori & Potato masala that are popular in various parts of the country, each one is unique in its own way.

Poori Khilangu, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Poori Khilangu is just mouth-watering. This amazing recipe is provided by Shyamala Kumar. Be it kids or adults, no one can resist this delicious dish. How to make Poori Khilangu is a question which arises in people's mind quite often. So, this simple step by step Poori Khilangu recipe by Shyamala Kumar. Poori Khilangu can even be tried by beginners. A few secret ingredients in Poori Khilangu just makes it the way it is served in restaurants. Poori Khilangu can serve 8 people. So, the next time you have a get together or a party at home, don't forget to check and try out Poori Khilangu.

Poori Khilangu

Ingredients to make Poori Khilangu

  • Ingredients for Poori:
  • wheat flour/Aata – 2 cups
  • maida – 1 tbsp
  • sooji – 1 tbsp
  • ghee – 1/2 tbsp
  • oil – 1 tbsp
  • salt to taste
  • oil for Deep frying
  • Ingredients for Khilangu/potato Masala:
  • potato – 3 medium sized
  • onion – 4 big sized
  • green chillies – 3-4
  • ginger- 1/2 tbspn, grated
  • Curry Patha - few leaves, torn into pieces
  • oil – 2 tbspn (preferably sesame/til oil)
  • mustard/Rai – 1/2 tsp
  • Urad Dhal, chana Dhal – 1/4 tsp each
  • haldi – 1/4 tsp
  • sugar – 1/2 tsp
  • red chilly Powder – 1/4 tsp
  • besan – 2 tsp
  • salt to taste

How to make Poori Khilangu

  1. Mix wheat flour, maida, sooji, ghee, oil, and salt. Add water gradually and knead it into a firm dough.
  2. Heat oil in a kadai. Take a small lemon sized amount of dough and roll it into a round shape. Roll it from one side evenly without putting any pressure on the rolling pin to get a smooth round without any cracks.
  3. Slide one poori at a time in the hot oil. When it raises to the surface, press the edges gently using the back side of the spatula. This step helps poori to puff up nicely. Flip it once and fry both the sides till it is golden in colour.
  4. For Potato Masala: Boil and mash the potatoes coarsely. Cube the onions, finely chop the green chillies, grate the ginger, roughly tear the curry patha leaves. Mix 2 tsp of besan in 1/2 cup of water and keep it aside.
  5. In a kadai, add 2 tbspn of til oil, add mustard. When it splutters add urad dhal and chana dhal. Fry till it turns golden. Add grated ginger, green chillies, curry patha and saute for a second.
  6. Add onions and saute till it looks translucent. Add a glass of water, haldi, salt, sugar. The water should be just enough to immerse the onions. Cover it with a lid and give a good boil till onions are soft. Add mashed potato and chilly powder. Mix well.
  7. Add the besan paste and keep on stirring till the besan gets cooked. If required, we can add little more water, say 1/4 cup. When the khilangu / masala looks glossy turn off the flame, Serve hot with Poori.

Reviews for Poori Khilangu (2)

Ayesha Sayyeda year ago

Shyamala Kumar
a year ago
thnx :relaxed:

Evelyn Shilpa2 years ago

very authentic recipe dear
Shyamala Kumar
a year ago

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