A favorite item of any Indian whether from north or south. In North India it is an intergral part of any festive menu whereas in the south it forms a common breakfast item.It is very simple to make and need little ingredients. The main disadvantage is that its deep fried item. So here at home we make it very rare. We love it but restrict the making of it only when the craving for it goes really high.
Pooris go well with non veg curries like chicken also if made for parties as first course , it also goes well with chole (channa masala). Normally keralites prefer vegetarian gravies especially potato for breakfast. Studies have proved that eating potatoes and such carb rich food for breakfast help boost te energy level for the body throughout the day as well as help in brain functioning. Eating oily food also in morning would be sort of ok as there is a full day ahead of you to burn the calories contributed by it. In peak summer time it is not recommended though.
Makes 10 pooris
INGREDIENTS:
For pooris
- Wheat flour (aatta)- 2 cups
- Salt - 1/4 teaspoon
- Luke warm water - 1/2 cup or to make the dough
- Oil- 1/4 teaspoon
For bhaji
- Potato- 3 peeled and cut into cubes
- Onion- 1 big sized- sliced thin
- Ginger- 1 inch piece chopped finely
- Green chillies- 3 slit lengthwise
- Turmeric powder- 1/2 tablespoon
- Salt as needed
- Curry leaves to garnish
How to Prepare:
Step 1: Bhaji- Heat oil in a pressure cooker. Splutter mustard seeds and add the chopepd ginger and green chillies. Saute till it is cooked. Add the sliced onions and saute till it turns transparent. Add the turmeric powder and salt and mix well. Add the chopped potatoes and mix well. Add 2 cups water and pressure cook for one whistle. Garnish with curry leaves and serve hot.
Step 2- Pooris- Sprinkle salt in the wheat flour and gently mix with hands. Add oil and again mix it with the four with hands breaking all the small lumps. Add luke warm water and gently knead the dough . The consistency of the dough should be tighter than chappathy dough . apply some oil on the surface and let it rest for about 15 minutes.Divide the dough to small golf sized balls. Flatten it to a small round, one forth the size of chappathy.
Heat oil in a wok and deep fry the pooris on both sides till it puffs up and browns.
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