We Indians have varieties of food for breakfast. The one an all time favorite for many is poori and potato masala.This curry can be eaten with chappathi also.
*Potatoes …….3 to 4
*Onion …….2 to 3
*Green Chillies……3 to 4 slit
Gram flour…….2 tbsp
Salt as needed
Turmeric powder……1/2 TSP
1.wash and pressure cook the potaoes.
When cooked peel and mash it.keep aside.
2.To a kadai add 2 or 3 tbs.oil add 1/4tsp mustard seeds when it splutters add urad dhal .
3.when fried add sliced onions,tomatoes,slit green chillies,curry leaves and fry
4. Now add little water so that it cooks.
5.Now add mashed potatoes.
6.In a bowl put the gram flour little turmeric powder,salt add little water to mix well.
7. Now add this to the CURRY.
8.The CURRY will thicken .
9.Finally add chopped coriander leaves.
It is a very popular deep fried Indian flat bread.In South India Pooris are always there in the menu during festivals and marriages.
*Wheat flour…..2 cups
*sooji…..1 to 2 tbs
*salt….accdg to taste
*oil or ghee1 TSP
*water for mixing the dough
*oil for frying
For kneading dough.
1.Take 2 cups of whole wheat flour,sooji,salt and oil.
2.Pour water little by little and mix it to make a dough.
3.Knead it well.The dough should not be too soft but a little stiff.
To make Pooris.
4.Make small to medium size balls.Now take a ball and roll out as Pooris using rolling pin.
The circles should neither be too thick or thin.
5.Apply oil instead of dusting flour.This will not spoil the oil with the flour dust.
6.Keep kadai and pour enough oil to fry Pooris.
7.Heat oil. To check the right temperature of the oil put a small piece of dough into it.It will rise immediately. It should not be browned.
8.Slide the poori from one side and after a second press with a slotted laddle. It will puff up well.Drain in atissue paper.
Serve hot with CURRY.
Dough consistency is very important. If the dough is too hard or sticky Pooris will be too hard.Too soft means it will be very soft.
Do not rest the dough for a long time.It will absorb more oil.
Can add a1/2 TSP sugar to get golden colour Pooris.
If u add dry methi leaves to the dough then it’s methi poori.