I happened to eat poories with ajwain seeds when there was family get together few months ago. We, South Indians do not add ajwain seeds while preparing poories and I found/liked adding ajwain was different and flavourful. From then, whenever I prepare poori, I started to add ajwain seeds (carom seeds) for flavour and easy digestion. Today I am blogging the recipe for poori with its best pair of potato masala.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Makes: 16 medium size poories
Wheat flour - 1 cup
Salt - 1/2 teaspoon
Ajwain seeds - 1/2 teaspoon
Water - 1/4 cup and 2 tablespoons
Oil - For deep frying
Wheat flour - For dusting (You can also use oil)
Potato - 2 large nos
Onion - 1/2 cup , sliced
Tomato - 1/2 cup, sliced
Green chilli - 2, sliced
Curry leaves - 1 string
Mustard seeds and urid dal - 1/2 teaspoon
Channa dal - 1/2 teaspoon
Ginger - 1/2 teaspoon, grated
Oil - 3 teaspoon
Red chilli powder - 1 teaspoon / to taste
Coriander powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - to taste
1) Mix all the ingredients given for poori and make a tough dough.
2) Divide the dough generously into small balls.
3) Roll them using rolling pin and make round shape as we do for chapathi. Use oil or flour to do this. If you are using flour, wipe off the excess flour after making poori using your hand.
4) Heat oil in deep frying pan and when it hot, put a very small dough piece and see it is coming to surface of oil or not. If it comes, Oil is in correct temperature to fry poori.
5) Add rolled poori slowly into oil and very gently press from center towards edges using a spatula to puff up.
6) Turn to other side and fry again.
7) When both the side are fried to slight golden brown, remove from pan and put in a bowl covered with kitchen towel to absorb the excess oil.
8) Repeat the steps for other poories.
2) Heat oil in a pan and add channa dal. When it turns to golden brown add mustard and urid dal. Allow them to splutter. Add green chillies, ginger and curry leaves. Saute for few seconds.
3) Add onion and saute till they are translucent.
4) Add tomato and saute till they are mashed completely.
5) Add potato, red chilli powder, turmeric powder, coriander powder, salt and a cup of water. Slightly mash few potato pieces using the ladle.
6) Allow it boil. When it comes to your desired consistency, remove from heat. If desired, garnish with coriander leaves.
7) Serve hot with poories.