Posts Tagged ‘poori kizhangu’

Cooking 063

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.


Cooking 062 


  • 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.


  1. Mix wheat flour, salt, water and knead them into a dough.
  2. Add 1/2 tsp oil, so the dough doesn’t stick to your hands.
  3. let the dough sit for 1 hour.
  4. Make the dough into lemon sized small balls.
  5. Flatten them with a rolling-pin and table.
  6. Dab the rounds with atta(whole wheat flour), while pressing, so the rounds are not sticking to the rolling table.
  7. Gently slide the rounds in hot oil and deep fry them in medium heat.
  8. When one side gets cooked, topple it to the other side and gently give it a press to get fluffy poori’s.
  9. Absord excess oil with a  paper towel.
  10. Serve hot with madras-potato masal or chole.

Tip: Add water little by little while kneading, so you dont make the dough loose.

Potato(Aalo) Masal     Cooking 064


  • 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.


  1. Pressure cook potatoes, peel the skin and smash them.
  2. Chop onions and tomatoes(optional).
  3. Slit green chilies.
  4. 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.
  5. At this point tomatoes and peas can be added optionally and allow it to cook for few minutes.
  6. Add salt, turmeric and mashed potatoes.
  7. Add gram flour to 1/2 cup of water and add it to the pan.
  8. Simmer for 5-10 minutes and turn the heat off.
  9. 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.


  1. 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.
  2. Heat oil in a pan and add jeera, ginger garlic paste, onion paste and saute.
  3. Add tomato puree, salt, chole masala, red chilly powder, dhania powder and cook till oil separates.
  4. Add 2 tsp of curd at last and mix well.
  5. 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

On Going Event Cooking For Kids - Wheat

Read Full Post »