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