Maida Chips

As a child this was a common snack found at home that I loved to eat after coming back from school. My mom used to make them in large quantities and store them in air tight containers. Easy to cook and above all a tasty munch over a cup of tea in the evenings, these gold colored crackers recipe comes straight from my moms kitchen to my dear bloggers.

We need...

All purpose flour/Maida - 2 cups

Salt - 1 tsp

ajwain/carmom seeds - 1 tsp

ghee - 1 tsp

Water - 1/2 cup

oil for deep frying

How to ....

1. Take a large bowl and mix maida, salt and ajwain seeds. Add ghee and to this and mix well .

2. Make a well in the center and add water slowly while mixing, till it forms a pliable dough.

3. Knead the dough till smooth (about 4 - 5 mts), cover and leave it for 10 - 15 mts.

4. Divide the dough into 2 halves and roll out into thin puris.

5. Cut each puri into long strips 1 cm wide and then again diagonally into diamond shape.

6. Heat oil in a deep kadhai (To check if oil is ready for frying, a pinch of dough dropped in should pop up/float immediately on top) and fry these diamonds in batches till golden brown.

7. Serve with a hot cup of tea or soup of your choice. These can be stored in air tight containers and their shelf life is longer too.

Poori - Potato Curry

Poori, a traditional indian bread made with wheat flour and served with potato curry is a delightful combination that I loved since my childhood. As a child it was fun poking a hole on these puffed little rounds. Pooris taste great when served hot. Here I go taking you on a quick tour...

For the pooris we need....

Atta (Finely ground wheat flour from India) - 2 cups

Warm Water - 1 cup

Salt - 3/4 tsp

Oil for deep frying - 3 - 4 cups

How to ....

1. Mix the flour and salt in a bowl. Make a well in the center, add water and make a stiff dough without any cracks. Cover the bowl and set aside for 30 minutes

Note: Making a stiff dough would result in puffy pooris.

2. Roll out the dough as shown below.

3. Divide the dough into round balls of equal size.

4. Roll each ball into a thin round using a rolling pin. Sprinkle very little wheat flour for dusting if you feel the dough is sticking on to the surface.

5. Heat a kadhai, pour oil and heat it to piping hot.

6. Drop a puri gently from the sides into hot oil, and gently press with a slotted spoon which would allow the poori to puff up like a balloon. Flip the poori on the other side and fry for a few seconds. Do not over fry the pooris to brown.

For the potato curry we need....

Cubed carrots & Green peas - 1/4 cup (boiled in a cup of water for 5 mts)

Onions - 2 medium sized (Slit lengthwise)

Green chillies - 3 -4 finely chopped (Adjust according to your spice levels)

Chana dal (Split bengal gram) - 2 tbsps

Jeera - 1 tsp

Mustard Seeds - 1 tsp

Curry leaves - 1 sprig

Turmeric - 1/4 tsp

Potatoes - 2 medium sized

Besan (Chickpea flour/Senagapindi) - 2 tbsps

Oil - 1 tbsp

Salt to taste

How to ....

1. Wash potatoes, Make small slits with a knife. Pressure cook in 2 cups of water till 3 whistles. Allow to cool off, remove the skin and mash them roughly.

2. Heat oil in a kadhai, add chana dal, mustard seeds, jeera and fry for 2 mts on medium flame.

3. Add chopped green chillies and fry for another minute.

4. Add onions and fry till soft and slightly brown in color.

5. Add boiled green peas and carrots, curry leaves, turmeric and fry for 2 mts on medium flame.

5. Add boiled potatoes, salt and fry for 4 - 5 minutes on medium flame stirring occasionally.

6. Mix besan (chick pea flour) in a 1/4 cup water to smooth paste and add it to potatoes. Mix well. Allow the curry to cook on medium flame for 2 - 3 mts. Sprinkle chopped coriander.

7. Serve with hot puris and enjoy :)

Note: For a slight variation in the curry, half an inch of grated ginger, 1/4 tsp of garam masala can be added while frying onions.