Poori is a traditional Indian bread made with wheat flour/all purpose flour(maida) served with same basic potato curry with a twist of chick pea flour gives a perfect combination with poori.This can be served for breakfast/light meal...
I like to prepare the dough with 1:1 ratio of whole wheat flour and all purpose flour and sufficient milk to knead the dough which makes more soft and taste.
Ingredients
For Puri
Whole Wheat flour - 2cup
All purpose flour - 1cup
Milk - 1cup(appx)
salt
Oil - deep frying
For Curry
Potatoes - 3
Onions (chopped) - 2
Green chili's - 3
Turmeric pwd - 1/2tsp
Chick pea/besan/Senaga pindi - 1tsp
Oil - 2tsp
Coriander leaves
Tadka/Poppu
Mustard seeds/Avalu - 1/2tsp
Cumin seeds/Jeela karra - 1tsp
Urad dal/mina pappu - 1tsp
Bengal gram/chenaga pappu - 1tsp
Curry leaves/karivepaku - few
Procedure
Making Puri
1. Put the wholewheat flour/All purpose flour(maida) in a large mixing bowl . Add salt to taste.Make a well in the center.
2. Now add a little milk at a time and start to mix the flour to form a dough.We need the dough to be medium-soft so, go slow with the milk- add it only as needed, as you go along. This makes for really soft Pooris.The real secret of soft Pooris lies in the kneading!
3. Cover with a damp cloth or lid and keep aside for 20 minutes.
4. Divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and without cracks.
5. Very lightly flour a rolling board or clean counter surface and roll each ball into a 5" circle
6. Heat the oil for deep frying in a thick-bottomed flat pan on a medium flame. Deep fry the Pooris one at a time, pressing very gently on each side with a slotted spoon. This will help the Poori to puff up! Fry one the first side till golden then turn over and fry the same way on the other side.
7. Drain on paper towels and serve hot.
Making Curry
2. Heat oil in a cooking vessel,add mustard seeds and let it splutter.Add urad dal and channa dal and fry till they turn red. Add fresh curry leaves, green chillis and saute for a few secs.
3. Add the sliced onions and saute on medium heat for 4-5 mts or till the onions turn transparent. Add the turmeric pwd and combine.
4. Add the potatoes and adjust salt.Saute them for 2mins.
5. Add water place lid and cook for 10mins untill the potatoes are cooked.(check with fork).
6. Take a small cup add 1tsp of besan and water make it a paste with no lumps.(not thick consistency)
7. After the potatoes got cooked Remove lid, Add the besan (mix with water)all over the cooking potatoes and give a good stir. Simmer till the rawness of besan/chick pea flour disappears, approx 3-4 mts and the curry slightly thickens.
8. Finally add the corainder leaves.
Your curry is ready to serve with puri's.
I like to prepare the dough with 1:1 ratio of whole wheat flour and all purpose flour and sufficient milk to knead the dough which makes more soft and taste.
Ingredients
For Puri
Whole Wheat flour - 2cup
All purpose flour - 1cup
Milk - 1cup(appx)
saltOil - deep frying
For Curry
Potatoes - 3
Onions (chopped) - 2
Green chili's - 3
Turmeric pwd - 1/2tsp
Chick pea/besan/Senaga pindi - 1tsp
Oil - 2tsp
Coriander leaves
Tadka/Poppu
Mustard seeds/Avalu - 1/2tsp
Cumin seeds/Jeela karra - 1tsp
Urad dal/mina pappu - 1tsp
Bengal gram/chenaga pappu - 1tsp
Curry leaves/karivepaku - few
Procedure
Making Puri
1. Put the wholewheat flour/All purpose flour(maida) in a large mixing bowl . Add salt to taste.Make a well in the center.
2. Now add a little milk at a time and start to mix the flour to form a dough.We need the dough to be medium-soft so, go slow with the milk- add it only as needed, as you go along. This makes for really soft Pooris.The real secret of soft Pooris lies in the kneading!
3. Cover with a damp cloth or lid and keep aside for 20 minutes.
4. Divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and without cracks.
5. Very lightly flour a rolling board or clean counter surface and roll each ball into a 5" circle
6. Heat the oil for deep frying in a thick-bottomed flat pan on a medium flame. Deep fry the Pooris one at a time, pressing very gently on each side with a slotted spoon. This will help the Poori to puff up! Fry one the first side till golden then turn over and fry the same way on the other side.
7. Drain on paper towels and serve hot.
Making Curry
1. Peel the skin of the potato and cut into cubes.
2. Heat oil in a cooking vessel,add mustard seeds and let it splutter.Add urad dal and channa dal and fry till they turn red. Add fresh curry leaves, green chillis and saute for a few secs.
3. Add the sliced onions and saute on medium heat for 4-5 mts or till the onions turn transparent. Add the turmeric pwd and combine.
4. Add the potatoes and adjust salt.Saute them for 2mins.
5. Add water place lid and cook for 10mins untill the potatoes are cooked.(check with fork).
6. Take a small cup add 1tsp of besan and water make it a paste with no lumps.(not thick consistency)
7. After the potatoes got cooked Remove lid, Add the besan (mix with water)all over the cooking potatoes and give a good stir. Simmer till the rawness of besan/chick pea flour disappears, approx 3-4 mts and the curry slightly thickens.
8. Finally add the corainder leaves.
Your curry is ready to serve with puri's.
- To get equal sized balls from the dough.Roll the complete dough into long way and cut with knife.
Thanq for watching the blog,any comments/feedback are appreciated.
Happy Cooking!
This is an entry for the event "BreakFast club"using potatoes...
Wow different and unique way! Thank you for the recipe :) and your others can't wait to make all. I love the pictures
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