Poori with Potato Curry

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Poori with Potato Curry

POORI Poori with Potato Curry

These hot fried indian breads can be quite addictive, especially for kids.

puri Poori with Potato Curry

Freshly Made Poori

 

Poori with Potato Curry

Ingredients: 

  • 1/4 kg/ or 1 cup Wheat flour(Aata)
  • 2 tsp vanaspati(Indian  Vegetable Shortening) Or oil
  • salt  to taste about 1/4 tsp
  • water (1/2-1 cup) this may vary according to th texture and quality of flour.

Method:

  • Combine the flour with the shortening and salt  and mix with hands till the press Poori with Potato Curryshortening is well distributed and you get an even, buttery flour.
  • Next add water  just enough to knead into a nice pliable dough that is moistened but doesn’t stick to you hands.
  • Within your palms- mould into balls the size of large limes. Flatten slightly into discs.
  • Heat oil to fry in a medium sized deep wok.
  • Oil the surface of a chapathi press.  Press the discs one at a time with just enough pressure to get a nice round  Puri. Not too thick .Not too thin either or it will be hard and crisp. (fry 1 and you will know
  • If you do not have a chapathi press you can roll each disc out with a rolling pin evenly( do not flour the rolling surface though )
  • Slide each rolled out puri into the wok and allow to fry on medium heat.
  • When it comes to the surface and one side is golden, gently turn over and fry the other side pressing gently into the hot oil with a flat slotted spoon/spatula .( this will make the puri puff up)
  • Remove from oil with the slotted spoon into a colander or large strainer to drain off excess oil.
  • Note: Puri is meant to be fried just before serving time.

 

 Poori with Potato Curry

Serve with Potato stew:

  • 1 cup Potatos peeled and chopped into large dice.slotspoon1 Poori with Potato Curry
  • 1  cup coconut milk
  • 1 cup water
  • 1 Tbsp oil
  • 1 green chilly
  • ½ cup onion, finely sliced
  • ½ -1 Tbsp garlic,minced
  • ½ tsp mustard seeds
  • 3 fenugreek/methi seeds
  • 6 curry leaves
  • 1/2 tsp salt(approx)
  • 1 tsp flour

Method:

  • Boil the potato in  ½ cup of the coconut milk + the water  and salt.
  • When potato is cooked,add the remainder of the coconut milk and heat to a simmer.Careful that it doesn’t boil over.
  • In a small frying pan, Heat oil, add the mustard & fenugreek seeds, When the mustard seeds pop, add the curry leaves green chilly, garlic and stir followed by the onion. Saute till the onion  starts to turn brown. Add the flour and stir well to thicken .
  • Add to the curry.

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