In India, weekend breafasts would always be something extra special. One of them would be Poori masala. Wow...gone are those days. Just getting up and being served with hot food without even entering the kitchen. I wish I could rewind time.But now,I still get the taste of the same poori masala except that I have to get up early (which I never like to do) and prepare things ahead of time. I wish to share my story of how I made my first dough for poori. It was one of the first few days of my marriage when I wanted to impress my husband with my cooking. It was dinner time and I started to prepare the dough not knowing any measurements of flour and water. I kept on alternating flour and water to get the right consistency until I ended up in a quantity to feed a crowd.I kneaded the dough for 45 mins and my hands started to pain. Finally my husband came home to end my misery. We threw off everything and he prepared a new dough and fed me. Did I mention ...My husband was the one who taught me everything about cooking. He fed me for one full month after our marriage and I faithfully took notes of what he did and here I am now....confidently posting my creations after 6 years of cooking experience.
Atta - 1 cup
salt- as reqired
Mix all with required water until you get a nice soft & thick dough. Take out small balls of the dough and spread it using a rolling pin. Puri has to be a little thick than what we do for chappathi. Heat oil in kadai and deep fry pooris.Note: Now that I know how to make dough , I never measure the amount of water I use. Next time I will measure it and update it in this posting.
Boiled potatoes- 4(medium size)
onion- 1 (medium,sliced)
ginger- few bits
green chillies- 5(chopped)
turmeric powder- 1/4 tsp
Heat oil in kadai and splutter mustard seeds, urad dal and channa dal. Add onions, chillies, ginger, turmeric powder and curry leaves. Then put tomatoes and cook till soft. Now add mashed potatoes , required salt and water. Bring to a boil. Serve with hot poori.