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Photo of Poori Khilangu by Shyamala Kumar at BetterButter
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Poori Khilangu

Oct-09-2016
Shyamala Kumar
20 minutes
Prep Time
30 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Frying
  • Sauteeing
  • Breakfast and Brunch

Ingredients Serving: 8

  1. Ingredients for Poori:
  2. Wheat flour/Aata – 2 cups
  3. maida – 1 tbsp
  4. sooji – 1 tbsp
  5. ghee – 1/2 tbsp
  6. oil – 1 tbsp
  7. salt to taste
  8. oil for Deep frying
  9. Ingredients for Khilangu/Potato Masala:
  10. potato – 3 medium sized
  11. onion – 4 big sized
  12. Green Chillies – 3-4
  13. Ginger- 1/2 tbspn, grated
  14. Curry Patha - few leaves, torn into pieces
  15. oil – 2 tbspn (preferably sesame/til oil)
  16. Mustard/Rai – 1/2 tsp
  17. Urad Dhal, chana Dhal – 1/4 tsp each
  18. haldi – 1/4 tsp
  19. sugar – 1/2 tsp
  20. Red Chilly Powder – 1/4 tsp
  21. besan – 2 tsp
  22. salt to taste

Instructions

  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 (2)  

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Ayesha Sayyed
Sep-29-2017
Ayesha Sayyed   Sep-29-2017

Evelyn Shilpa
Oct-10-2016
Evelyn Shilpa   Oct-10-2016

very authentic recipe dear

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