Poori and Potato Curry
This recipe is from my friend Shravani, who I credit for teaching my the A through Z’s of Indian food and stuffing my full with indian snacks and sweets! First you should make the curry and then make the pooris and eat them hot with the curry. It’ll be yummy. Anyway here it is…
1 cup of whole wheat flour
1 teaspoon of oil (we use canola)
1 pinch of salt (very little) water
To make dough mix the flour with the salt and oil. Mix in the water slowly until the texture is smooth like pizza dough. Let the dough sit covered in plastic wrap for an hour. After letting it sit, pour a cup of oil into a frying pan and heat it up. Then divide the dough into 10 t0 12 balls, make them really smooth and round. Then take a ball and coat the entire ball of dough with some dry flour and roll it out with a rolling pin, until it is pretty thin but not delicately thin. Place the flatten dough into the pan with the oil and flip it over to the other side. (The dough may puff out at this point but that’s alright) Fry it until it is golden brown which shouldn’t take too long just a few seconds and then remove. Flatten another ball and place the next piece of flattened dough into the pan and repeat. If you want to make this into a sweet bread, as soon as you remove the puri from the oil, you can coat the poori with sugar, just sprinkle it on top and on both sides of the bread and eat it warm.
An alternative recipe
2 1/4 cups chappati flour
1/2 tsp salt
8 fl oz. water
vegetable oil for deep frying
Sift flour and salt together in a mixing bowl and work in just enough water to make a dough. Knead well, then cover with a damp cloth and let the dough rest for at least half an hour. When just about ready to eat, divide and knead the dough into 10 smooth, small balls. Take one ball, leaving the others covered, and knead again, then flatten it slightly between your hands. Brush each side with a little vegetable oil, and use a rolling pin to roll out t a thin disc (2 1/2 to 3 inches in diameter).Heat vegetable oil in a wok until very hot, and then cook the pooris one at a time over moderate heat. When the poori is put in to the hot oil it will float and you must keep pressing it down with a slotted spoon until it swells and puffs up. Then turn it over and do the same with the other side. The whole process only takes about 30 sec. Drain on kitchen paper and serve immediately. Makes 10.
3 medium potatos
10 curry leaves (if available)
5 small, really hot, green chilli peppers
1/4 tbsp mustard seeds (optional)
3 big onions, sliced
1/4 tbsp tumeric powder
1 tbsp chickpea flour or another kind of flour
Boil the potatos and chop and dice into small pieces (peeled or unpeeled). Roast the flour in a pan and set it aside to let it cool. Put 1 tbsp of oil in a large pot and fry the mustard seeds and chillis, put the tumeric powder in them and add potatos and onions and some salt to taste. Add 1 cup of water and let it boil for 10 minutes, covered. Then mix the flour you roasted with 1/4 cup cup water and add this mixture into the curry. Cook for 10 minutes, uncovered until thick. Serve with poori.
For me, leafing through a recently-released compendium of teas with many first-flush single-origin varieties is akin to salivating over those luscious photos of vegetables in a seed-seller’s catalogue: Each entry promising something new, summoning a hopeful if guarded belief in Nature and the growing conditions of my garden. What will the … Continue reading