Poori (Puffed Indian bread)

Ingredients:

1/2 cup Wheat flour

1/2 up All purpose flour (maida)

1/4tsp Salt

Water

Oil (for deep frying)

How to:

• In a bowl mix together the flours along with salt and knead slowly adding the water. (Careful not to add more water, resulting sticky dough.)

• Knead the dough for 2 mins and place it on a flat surface.
• Place the dough on a flat surface and start beating with the rolling pin, this way the poori will be soft and puffy. (Ofcourse, its a tension reliever and no strain for your palm and fingers.)

• Divide the dough into small lime-size balls and smoothen it.

• Place each dough ball on a flour dusted flat surface and flatten it with a rolling pin.

• Heat oil in deep pan and carefully slide the rolled-out dough and deep fry'em.

• When poori is puffed one side, flip it over and fry the other side.

• Transfer and place it on a paper towel to absorb excess oil.

Serve hot with mashed potato curry.

Tip:

You can also use 1 cup of either wheat flour or all purpose flour.

Mashed Potato Curry 2

Ingredients:

1 Russet Potato

1 Yellow onion (thinly sliced) 

1 1/2tsp ginger-garlic paste

1tbsp Roasted Chana Dal

1 Serrano pepper (chopped)

4-5 Curry leaves

1/4tsp Turmeric powder

1tsp Fennel seeds

1 Cinnamon stick (small)

3 cups Water

Salt

Oil

How to:

• Wash and boil the potato, peel the skin and smash it.
• Grind together the roasted chana dal and green chilli and keep aside.

• Heat oil in a skillet, add fennel seeds, cinnamon followed by onions along with salt.

• Saute for a couple of mins and add turmeric powder.

• Now add ginger-garlic paste and curry leaves and cook until raw smell disappears.

• When the onions are tender, add the ground roasted chana dal-green chilli mixture and saute for a min.

• Then add the smashed potato, mix well and saute for another min.

• Pour the water, along with salt and let it cook until right consistency.

• Check salt for taste and garnish it with cilantro.

Serve hot with poori or chapathi.

Mashed Potato Curry

Ingredients:

2 Russet Potatoes

1 Onion (diced)

3-4 Green chillies (slit)

3 dry red chillies (broken)

1tsp Cumin seeds

1/2tsp mustard seeds

1tsp Urad dal

1 1/2tsp Gram Flour (Besan)

1/4tsp Turmeric powder

1/2tbsp Chilli powder

Water

Salt

Oil

How to:

• Boil the potatoes, peel the skin and mash it up.
• Mix the gram flour in a cup of water.

• Heat oil in a skillet, add mustard seeds, once they crackle add urad dal, cumin seeds, green chilli and dry red chillies.
• Careful when frying the dry red chillies as they may get burnt in hot oil.
• Now add diced onions and saute along with salt.

• When onion turns golden brown, add turmeric powder and saute.
• Then add chilli powder and mashed potatoes and mix well.

• Pour the gram flour-water mix along with 2 more cups of water and cook in a low flame.

• Cook till you get the right thickness.
• Finally, garnish it with cilantro.

Enjoy it with Poori or Chapathi.