Resepi Puri @ Poori & Poori Masala / Poori Masala Recipe

Assalamualaikum wbt dan salam sejahtera semua,

Minggu lepas sebelum shopping barang barang dapur, saya dan keluarga singgah di Restoren Kapitan, Bandar Perda, Seberang Perai untuk bersarapan.  Cadang tu nak pekena Roti Naan,  sayangnya Roti Naan belum siap lagi, tengahari baru ada kata petugas di situ.   Macam biasalah, untuk option lain kalau ke restoren mamak, anak anak dan hubby mesti akan memilih samada roti canai ataupun roti telur.   Saya pula mesti tosai masala ataupun chapati.  Tapi kali ini saya nak tukar selera sikit bila terpandang ada menu roti puri disana.  Jadi saya tempahlah Roti Puri dan Tosai Masala.  Cadang tu nak buat hidangan tambahan di samping tosai masala.  Jadi, bolehlah hubby dan anak anak merasa roti puri yang mungkin agak janggal bagi mereka kerana belum pernah menikmatinya.

Alih alih bila pesanan sampai, tiba tiba mamak terlupa nak buat roti telur untuk anak saya.  Hmmm, disebabkan saya dan hubby bukan orang yang suka bertekak dan malas menunggu lama, maka saya menyuruh anak makan saja roti puri yang telah ditempah.  Mujur juga anak saya tak banyak kerenah.  Dan yang kelakarnya tu, belum sempat habis tosai masala saya jamah,  roti puri telah licin dibelasah dek anak saya, hahaha, tudia penangannya,  sedaplah tu gamaknya kan.   

  Teringat pula masa zaman kerja dulu,  tiap tiap minggu mesti order 2  keping roti puri masala dari rakan setugas berbangsa India yang kebetulan keluarganya ada menjalankan perniagaan ini.  Selalunya roti puri yang saya tempah itu akan dikempiskan dan diletak inti di tengah tengah lalu dibalut menjadi bentuk segiempat tepat.  Jadi senanglah bila nak makan.

Keinginan untuk membuat roti puri ini memang ada,  jadi saya google resepi di internet dan terjumpa resepi yang agak mudah dan menarik bagi saya.  Jadi,  saya letakkan resepinya di sini untuk rujukan di masa mendatang.  Terimakasih banyak diucapkan kepada Raks yang telah sudi berkongsi resepi ini.

Puri (poori) Recipe

Source  :  Rakskitchen

Ingredients

Wheat flour - 1 cup

Water - 1/4 cup + as needed

Sugar - 1/4 tsp

Salt - As needed

  

Method

1. Take flour,sugar and salt in a bowl and mix well.
2. Add 1/4 cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water 1 or 2 tblsp water to gather to a dough.
3. Keep a side covered for 10 – 15 minutes and then again need to make it smooth with out any cracks.
4. Divide into equal sized balls (6 – 8).Roll out into circles. Not too thick, not too thin.
5. Heat oil in kadai,until fume just starts to come. Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri.  Gently press the puri with the laddle when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the puri.

Notes

• Adding sugar helps in turning the puri to a nice golden colour. Also enhances the taste.
• I have heard from my MIL that adding a tblsp pf rava/ semolina/ sooji gives crispier puri.
• Keep oil in kadai enough. It is important in puffing puri.
• Keep oil always hot. Then only puri will puff. So manage your oil temperature accordingly high/low/medium
• Adding a tsp of ghee while making dough also gives a nice flavour.

Poori Masala Recipe

Source  :  Rakskitchen

Ingredients

Potato - 4

Onion - 3

Green chilli - 4

Chopped ginger - 1 tblsp

Carrot - 1/2 chopped finely

Turmeric - 1/4 tsp

Salt - As needed

Sugar - 1/4 tsp

Water - 3 cups + as needed

Corn flour (optional) - 1 tsp

To temper

Oil - 1 tblsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Channa dal - 1 tblsp

Curry leaves - 1 srig

Method

1. Wash and cut potatoes into 4 and pressure cook for 3 whistles with little water. Cool down, peel and keep it roughly mashed. Dont mash completely, just break into pieces roughly. Heat kadai with oil and temper with the items given under ‘To temper’ table.
2. Add green chillies, ginger, thinly sliced onion (lengthwise) and fry until transparent. Take care not to burn it or change its colour. Just let it turn transparent. Add carrots and fry for a minute in medium flame.
3. Add 3 cups water, turmeric, salt and sugar. Bring to boil. Add the mashed potatoes. You can mash one or two pieces completely to make the masala thick as it boils.
4. Continue to boil for 10 minutes in medium flame or until the masala gets thick in consistency. You can add corn flour dissolved in 2 tblsp of water towards end to make the masala look homogenously thick.

Notes

• While boiling the masala wont be that yellow, but after cools down, it slowly gets more yellow, but add 1/4 tsp as mentioned, otherwise it looks dull yellow. 
• You can add a tsp of coconut oil for extra flavour. 
• Other variations you can do:
  *Add crushed garlic in place of ginger.
  *Temper with cinnamon stick and use ginger garlic paste while frying onion and add ground coconut and cashews towards end to make it thick and rich.
  * Add more vegetables like peas and beans along with carrot.
  *Grind ginger and green chilli and add to the boiling masala.

Yang ni saya punya, heheheh, alhamdulillah habih saya kerjakan.  Tosainya lembut dan sedap. Inti masalanya pun ok. Tapi kalau nak tosai yang teksturnya sedikit nipis dan rangup,  bolehlah cuba di Hussain Nasi Kandar, Carrefour Seberang Jaya, Seberang Perai,  memang mabelesssss.......dan saya perhatikan kebersihannya pun terjamin..  Apalagi......jom ramai ramai kita terjahhhhh......