Poori’s are wholesome whole wheat bread, that is an absolute favorite for both children and adults. In south india, its customary to serve poori (puri) with madras masal, which is a potato based side to go with them. However in North India, Poori’s are served with chole or channa- a garbanzo bean side dish. Both of them taste very good. Though, I personally like the potato masal very much, I make masal and chole together to break the monotony and to make the dish a bit more interesting and grand. My daughter loves the poori’s. She simply enjoys it with sugar and ghee.
- Whole wheat flour (atta)- 2 cups ( will get about 15 poori’s).
- Salt- a pinch.
- Water-just enough to knead the dough.
- Oil- 1/2 tsp- to knead.
- Oil- for deep-frying.
- Mix wheat flour, salt, water and knead them into a dough.
- Add 1/2 tsp oil, so the dough doesn’t stick to your hands.
- let the dough sit for 1 hour.
- Make the dough into lemon sized small balls.
- Flatten them with a rolling-pin and table.
- Dab the rounds with atta(whole wheat flour), while pressing, so the rounds are not sticking to the rolling table.
- Gently slide the rounds in hot oil and deep fry them in medium heat.
- When one side gets cooked, topple it to the other side and gently give it a press to get fluffy poori’s.
- Absord excess oil with a paper towel.
- Serve hot with madras-potato masal or chole.
Tip: Add water little by little while kneading, so you dont make the dough loose.
- Potatoes-3 big.
- Onions- 1 big.
- Green chillies-2.
- Oil- 2 tsp.
- Mustard seeds- 1/2 tsp.
- Urad dhal- 1/2 tsp.
- Channa dhal-1/2 tsp.
- Tomato-1 (optional).
- Peas- 1/4 cup-(optional).
- Turmeric- 1/2 tsp.
- Salt-to taste.
- Curry leaves- an arc.
- Gram flour- 2 tsp.
- Pressure cook potatoes, peel the skin and smash them.
- Chop onions and tomatoes(optional).
- Slit green chilies.
- Heat oil in a pan and add mustard seeds. Once it splatters, add urad dhal, channa dhal, curry leaves, green chillies, Chopped onions and saute them.
- At this point tomatoes and peas can be added optionally and allow it to cook for few minutes.
- Add salt, turmeric and mashed potatoes.
- Add gram flour to 1/2 cup of water and add it to the pan.
- Simmer for 5-10 minutes and turn the heat off.
- Serve with hot poori’s.
- White Garbanzo beans-1 tin cooked.
- Oil- 2 tsp.
- Cumin seeds(jeera)- 1/2 tsp.
- Ginger garlic paste- 1 tsp.
- Onion paste- from 1 big red onion.
- Tomato puree- from 2 tomatoes.
- Salt-to taste.
- Chole or Channa masala- 1 tsp.
- Dhania powder- 1/2 tsp.
- Curd-2 tsp (optional).
- Coriander leaves and onion rings for garnish.
- Red chilly powder-1/4 tsp.
- Soak the Garbanzo for 8-10 hours and pressure cook till one whistle or use the ready made, pre-cooked tinned Garbanzos-but wash them well before use.
- Heat oil in a pan and add jeera, ginger garlic paste, onion paste and saute.
- Add tomato puree, salt, chole masala, red chilly powder, dhania powder and cook till oil separates.
- Add 2 tsp of curd at last and mix well.
- Garnish with cilantro.
Another interesting variation in North india is “Chole Batura”. Batura is a large poori, which is also served with chole. But the preparation method is different.
Sending this to Cooking for kids-Wheat hosted by sireesha at http://kidzdelight.blogspot.com/2009/10/announcing-cooking-for-kids-event-wheat.html, authored by Sharmi of neivedhyam at http://www.neivedyam.com/2008/12/announcing-cooking-for-kids-event.html