Poori is a snack or light meal commonly consumed in Indian subcontinent. It is mostly served as breakfast or served at special ceremonial functions along with a vegetarian curry. It is prepared with either atta (whole wheat flour) or maida (refined wheat flour).
Here I have used wheat flour which is made into a firm dough and then divided into lemon sized balls and rolled into small disks and fried in hot oil. Poori goes well with side dish curry made from potatoes. My hubby loves poori and potato curry and usually I make this on sunday mornings for breakfast.
INGREDIENTS
FOR POORI DOUGH
- Wheat flour 1 cup
- Rawa/semolina 1 tbsp
- Oil for deep frying
- plus oil 1 tbsp
- Salt 1/4 tsp
- Water as required
FOR POTATO CURRY
- Boiled potato 2
- Onion 1
- Ginger 1″
- Green chillies 1-2
- Curry leaves 1 sprig
- Coriander leaves
- Mustard seeds 1/4 tsp
- yellow split dal 1 tsp
- Turmeric powder 1/4 tsp
- Salt to taste.
- Oil 1 tbsp
- Water as required
METHOD
TO MAKE POORI
In a vessel add wheat flour, semolina, salt and 1 tbsp oil, mix it well. Add water little by little till the dough is smooth and firm, the dough should not be smooth. Knead it well and let it rest for half an hour.
Divide the dough into lemon size balls. Dust some flour on to the working board and rolling pin. Roll it out into disc shapes, ensure that the rolled discs are not cracked or it wont puff when they are fried in oil.
Heat the oil, add a little piece of dough, when it floats, oil is ready for frying poori. Slide a rolled disc gently into the oil, wait for five seconds, press gently towards the edges of the poori with the back of a slotted spoon. The poori will puff up, turn and cook the other side till golden brown. Both sides should be golden brown. Take it out with a slotted spoon into a kitchen towel and drain off excess oil. Repeat the process with the rest of pooris.
TO MAKE POTATO CURRY
Boil and peel the potatoes. Mash them and keep.
Take a kadai or wok, add oil and add mustard seeds, yellow split dal. When the mustard splutters add finely chopped onions, finely chopped ginger, curry leaves and slit green chillies. Saute till onion changes colour.
Add turmeric and saute for a second, add the mashed potatoes and mix it well, season with salt. Add water and simmer till the gravy thickens. The gravy has to be of medium consistency nor too thick nor thin. Once it cools down it becomes thick so add water accordingly.
Garnish with finely chopped coriander leaves and serve the pooris with potato curry.
