Marina Beach Style Masala Pori- A short video

A visit to Chennai is incomplete without visiting

the world's second longest beach- Marina Beach....

And how can a visit to Marina Beach be complete

without gorging hot bajjis and sundals and Masala Poris...

Bajjis and Sundals are commomly made in all homes...

but Masala Pori is a bit uncommon....

Here is a video on the making of Marina Beach style 

Masala Pori....

It is a simple and yummilicious dish

Which is tasty and really healthy too...

You just need some puffed rice,chopped onions,

chopped  tomatoes,grated mango,carrots,diced chillies,

boiled peanuts and a big heap of crunchy pori/

puffed rice/Murmura...

METHI POORI

Here comes  some scrumptiously delicious Methi Puris...A perfect dish for a cool evening....

INGREDIENTS

• FRESH METHI /FENUGREEK LEAVES-3 TO 4  CUPS
• WHOLEWHEAT FLOUR / ATTA -2 CUPS
• CUMINSEEDS-1/4 TEASPOON
• CHILLY POWDER-1 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• OIL FOR DEEP FRYING
• SALT TO TASTE
• WATER FOR KNEADING

METHOD

• Mix together the methi leaves and all the dry ingredients and spices in a large bowl.
• Add 2 teaspoons of warm oil .Mix well.
• Sprinkle water little by little and make a dough( just like chappati dough)
• Keep aside for 30 minutes.

• Make one inch sized balls out of the flour.
• Dust these balls with a little atta and roll them out into small rounds/puris.
• Heat the oil in a frying pan.
• Fry these puris in hot oil till they are done.
• Serve hot with any raitha /pickle of your choice.

RIBBON PAKODA

When you are in a mood for some munchies....when the cool weather calls for a crunchy bite with your filter coffee of hot chai...just make a plate full of Ribbon Pakoda in 10 minutes with  easily available ingredients...

INGREDIENTS

• RICE FLOUR -1 CUP
• GRAM FLOUR / BESAN -3/4 CUP
• CHILLI POWDER -1 1/2 TEASPOON
• GHEE-2 TEASPOONS
• SODA BICARBONATE -1/4 TEASPOON
• ASAFOETIDA POWDER-4 PINCHES
• WATER FOR MIXING THE DOUGH
• SALT TO TASTE
• OIL FOR DEEP FRYING

METHOD

• Mix the flours,soda bicarbonate,salt ,asafoetida,ghee and chilli powder well.
• Add enough water to the mixture to make a sticky dough.
• Take a murrukku press .Fix it with ribbon pakoda plate.(the disc with two thin slits)
• Oil it well to avoid messiness at work.
• Heat the oil in a kadai /frying pan.
• Take a ball of the dough and fill the press till three fourths.
• Now press the pakoda directly into the hot oil in a circular motion.
• Let it cook well.(one sign to watch for is the decrease of froth and bubbles in the oil-an indication that it is fried  well.)
• Remove from the oil.Drain.
• Store in an airtight container when it is cool.