I had promised myself I would include a few flatbreads into the blog during the chapathi post. I am still not sure how much I can fulfil that. I will never blame it on my working situation, because there are many working mothers that are so good at bringing in a full spread on the table despite their hectic schedule – and that can include a flatbread or a stuffed one, along with a curry and a side! I am not one of those. I am a normal human being, whose charge hits the red while I reach home, and I need a strong cup of chai to recharge myself to at least half. Most the time I end up cooking a curry and ordering a khuboos (Lebanese flat bread) from the supermarket or toasting a few Malay frozen paratas. Sometimes, when I have some extra energy, that is when I make stuff like poori and bhaji.
Once P asked me, “You have energy to make poori bhaji once home?” I was surprised, because MashaAllah, she is one person who I have seen makes a decent meal every night, without cheating with a meal from out when lazy. Actually, if you go to see, this is not a difficult meal if planned well. In fact, it is always well accepted and a satisfying meal, be it for dinner or breakfast or any time of the day! If pooris weren’t deep fried, I would have made them every other day, alas that’s not the case! 😉
Umma always makes pooris with only whole wheat flour. I have added a very small portion of all-purpose flour to make it easily pliable. Adding sugar will give it a nice golden shade while frying and the semolina makes it crispy. Both ingredients are optional and can be skipped, and you would still get decent pooris. The whole point is that the dough needs to be stiff but easy to handle. Unlike chapathis which are forgiving in nature if you go on a little water overload, the dough of pooris would drink up all the oil so be very stingy while adding water. And deep fry them in really hot oil so that they puff up. Puffing up is not really necessary, but yes, we love puffed pooris that we can separate as layers and eat? How many of you do that? I always pull out the thinner top portion and chew it in and use the thicker portion to scoop up the masala. I hope I am not the only one! 😉
We all have our own style of making the potato curry which goes with pooris. Mine is as simple as it can get. Even though pooris can go well with a non-veg curry, I feel that it’s perfect companion is a good potato curry. It doesn’t need to be loaded with any fluid, a nice dry potato subzi will do. The other options that I feel will go well with this curry is this potato tomato masala and this potato stir fry. I guess I stop it at that – typing too much with food pictures around can also be really tempting! 😀
PST: I think I did tell you that poori goes well with this drumstick leaves curry… do try it out to know it! 🙂
Posted on this day in the previous years…
2013: Carrot Pudding
2014: Malai Kofta
2015: Gers Ogaily
- For the pooris:
- 1¾ cup whole wheat flour
- ¼ cup all purpose flour
- 1 tsp sugar (optional)
- 1 tsp salt
- 2 tbsp semolina (optional)
- 2 tbsp oil, separated
- Lukewarm water as required
- Oil for deep frying
- For the bhaji:
- 2 medium potatoes
- 1 tsp coconut oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- A sprig of curry leaves
- 1 tsp ginger garlic paste
- 1 small onion, minced
- 3 green chillies, chopped
- ½ tsp turmeric powder
- ¼ tsp garam masala powder
- Salt to taste
- Coriander leaves for garnish (optional)
- Whisk the flours, sugar and salt well. Add in a tbsp oil and rub into the flour.
- Now add lukewarm water slowly and knead till you have a non-stick, stiff dough.
- Rub the other tbsp oil into your hand and knead finally. Allow to rest for 15 minutes.
- Divide the dough into 15 lime sized rounds.
- Rub little oil on the work surface and roll each round into diskettes, not too thin nor thick, uniform on all sides.
- Heat enough oil in a deep frying pan till hot. When you put a small piece of dough, it will immediately rise up. This is the correct temperature. Keep the flame on medium.
- Slide in a poori into the oil and run a slotted spoon softly on top till it starts to puff up. Leave for a couple of minutes and then turn. Fry the other side for a couple of minutes. Drain out from the oil onto a kitchen towel. Serve hot with bhaji.
- For making the bhaji - Boil the potatoes. Peel and mash.
- Heat oil, splutter the mustard and cumin seeds along with the curry leaves.
- Add the ginger garlic paste and saute briefly.
- Add the onion and green chillies and saute till wilted.
- Add in the powders and fry briefly. Add in the mashed potatoes and give it a good mix. Adjust salt and cook on simmer for five minutes.
- Garnish with coriander leaves (I didn't have) and serve hot with prepared pooris.
2. The sugar and semolina are optional. The sugar gives a nice golden color while the semolina makes the pooris crispy.
3. You can use ghee for kneading the dough, though even this step is optional. Umma would always knead with a little oil.