South Indian Poori and Aloo (Potatoes)

A Popular Indian deep fried and puffed bread made from whole wheat flour or all purpose flour. Pooris is a very versatile dish as it can be paired with savoury curries like potato curry or chicken curry or with sweet dishes like Maharshtrian aamras or Gujarati suji halwa.

Makes 8-10 medium sized puris. (Check the notes below to make crispy puris).

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Ingredients:

For Pooris

Whole wheat flour or all purpose flour – 2 cups

Hot oil – 2 tsp

Water – 1/2 cup

Semolina/Rava – 3 tbsp

Salt – to taste

Oil for deep frying

For Potato baaji or curry:

Potatoes – 5 medium

Garlic – 4- 5 sliced (optional)

Onion – 1 large (sliced or chopped)

Tomato – 1 medium

Ginger chopped – 3/4 tsp

Curry leaves – 1 1/2 sprigs

Chana dal/Bengal gram dal – 3/4 tbsp

Urad dal – 3/4 tbsp

Green chillie – 3 or 4 slit

Coriander leaves – 2 tbsp chopped

Water – 1 cup

Oil – 1 1/2 tbsp

Mustard – 1/2 tsp

Turmeric powder – 1/2 tsp

Preparation of Potato masala

Wash potatoes and cut them into 4 pieces. Pressure cook them in a cooker for 2 whistles or cook them in a pot until they are soft.

Heat oil in a pan. Add mustard and when it starts to sizzle, add the chana dal and udad dal. Then add the curry leaves, green chillies and ginger and saute them for a minute. Next, add the chopped or sliced onions and turmeric powder and saute until it becomes translucent. Add the tomatoes and fry until it becomes mushy. Now, mash the potatoes well and add it to the pan. Check salt and add water. Cover and let it simmer for 3-4 minutes on medium flame.

Mix well and when it beome slightly thick, sprinkle coriander leaves. Serve it with hot puris.

Preparation of Pooris:

Take the flour in a bowl and add salt. Add a tsp of very hot oil to it and semolina. Mix well with your fingertips and adding little water at a time, knead it into a smooth and tight dough. It should not be soft like chapathi or roti dough).

Cover and rest the dough for 10 minutes. After the resting time, knead the dough once again.

Divide it into 10 equal sized balls. Make smooth balls out of it. Roll out these balls into 2-3 inch diameter circles. It should not be too thin or thick as it will not puff up.

Roll out a few pooris and place them on a plate. Cover it with a kitchen napkin.

Heat oil in a pan. When it becomes hot, reduce the flame to medium and gently slide the rolled out poori into the hot oil, one at a time. Using a slotted spoon, slightly nudge the pooris while it is frying so that it will puff up well. Once it becomes golden, flip to the other side and fry it.

Remove using the slotted spoon and place it on a paper towel lined serving plate.

Notes/Tips for crispy and fluffy puris:

1. The semolina added to the flour makes the pooris crispy and stays puffed up for more time.

2. Hot oil is added to the dough to make it crispier.

3. The dough should not be soft but it should be knead firm and tight in order for it to puff up well.