Garma garam Poori/Puri

And there are times, however healthy you try to eat, you want a heavy greasy breakfast. It may feel absolutely sinful but a couple kilometers run will help you get over that feeling. Poori accompanied with any curry of your choice. Bhaji, kala chana, chole vegetable korma or even halwa; best weekend breakfast. Easy, simple and straightforward.

This recipe serves 2 people and makes 6 pooris. Each puri gives approximately 107 calories.

Here is what you’ll need:

1 cup whole wheat flour

1 tsp oil

½ tsp salt

Water as required

Oil for deep frying

Method:

1. Sieve the flour and add salt and oil to it.
2. Mix together and slowly start adding lukewarm water forming stiff dough.
3. Knead well for 5 minutes and rest the dough covered for 20 minutes.
4. Make small portions out of the dough and roll it out into 4 inch diameter.
5. Heat the oil and test with a small portion of dough if the oil is well heated.
6. The dough should bubble and rise, Once the oil is heated, fry each puri at a time.
7. Slowly lower the rolled out puri into the oil and immediately splashing oil on top and pressing gently with the back of a spoon.
8. Once the poori puffs up, turn the other side.
9. Once it turns golden brown both ways, remove it out on a kitchen towel to absorb excess oil.
10. Serve hot or keep it in a casserole.

NOTE:

• While kneading, make sure the dough is stiff unlike regular chapatti.
• While rolling do not use more flour to dust it. A good dough does need flour for dusting. If required use little oil to help roll.
• Fry, only when the oil is well heated. The heat should be medium high.

 Also try Potato Masala in The Kitchen Counter column.

Recipe by Zohra Sada

Potato Masala

Our famous potato masala has done polygamy.  Its one better half is the Mysore masala dosa and the other better half is the poori bhaji. Beautiful combination with both the dishes and absolutely my favourite breakfast. The trick for a yummy potato masala is to keep it basic and simple.

Here is what you’ll need:

3 large potatoes

1 onion

10 curry leaves

1 tsp channa dal

1 tbsp mash/urad dal

½ tsp mustard seed (rye)

5 green chillies slit

1 tsp red chilli powder

1 inch finely chopped ginger

¼ tsp turmeric powder

2 tbsp oil

½ cup chopped coriander

Salt

Method:

1. Pressure cooks the potatoes in salted water. Mash them roughly once cooled.
2. Heat oil in a large kadai and let the mustard seeds splutter. Add in the urid dal and channa dal. Fry till light golden brown, take care not to burn them
3. Add the chopped ginger, curry leaves and slit green chillies.
4. Add the onions and fry onions on medium heat for 5 minutes till it turns golden.
5. Sprinkle in the turmeric powder.
6. Mix in the mashed potatoes.
7. Sprinkle the red chilli powder and mix well.
8. Garnish with coriander leaves.

    Learn to make crispy Masala Dosas in The Kitchen Counter column.

Recipe by Zohra Sada