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Andhra Masala Poorie
- Duration: 40 minutes
- Serves: 4-5 people
Take care to never add in too much water while kneading the dough, or else the poories will come out hard.
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Masala Poorie is a dish that is cooked in kitchens across India, but the style of preparation often varies from state to state. In south India, especially in Andhra Pradesh, where spices and chillies are abundantly grown, Masala Poorie is a rather spicy snack. It is quite popular not just in Telugu homes but at restaurants as well. It can be served as breakfast or even as a whole meal itself, and pairs famously with mango purée.
- Wheat flour (atta) (3 cups)
- Gram flour (besan) (1 cup)
- Ginger-garlic (adrak-lahsun) paste (½ tbsp)
- Cumin seeds (jeera) powder (½ tsp)
- Coriander seeds (sabut dhania) (½ tsp)
- MTR Lal Mirch/Red Chilli Powder (2 tsp)
- Lemon (nimbu) juice (1 tbsp)
- MTR Garam Masala (1 tsp)
- MTR Haldi/Turmeric Powder (a pinch)
- Salt (to taste)
- Coriander leaves (hara dhania) (10 to 15)
- Mint leaves (pudina) (5)
- Curry leaves (kadipatta) (5)
- Oil (for frying)
- In a mixer-grinder, work up the jeera, dhania seeds, hara dhania, pudina and kadipatta.
- In a paraat (big, flat plate with shallow edges), mix the above mixture with the atta, besan and all the other ingredients.
- Using enough water, knead the dough well; it should be of the normal poorie-like consistency and texture.
- Make small, round, equal-sized balls of the dough.
- With a rolling pin, flatten them out into small poories.
- Heat oil in a kadhai and one-by-one, deep-fry the poories till they have turned golden brown on both sides.
- Serve hot with mango purée.