Recipe can be found @ Zesty South Indian Kitchen
What you need
For poori
Whole wheat flour: 2 cup
Salt: ¾ teaspoon( Increase if you want more saltness)
Water: ¾ cup + 3 tablespoon
Olive oil: ½ teaspoon
Semolina: 1 tablespoon (optional, it gives crispiness and it helps poori to hold the shape)
Canola oil for frying: 4 cups
For potato masala
Potatoes: 3 nos( about 1 ½ cup when they chopped into cubes)
Onion: 1 ( about 1 ½ cup when they are chopped into cubes)
Salt: ½ teaspoon or to taste
Turmeric powder: 1/ 4 teaspoon
Sambhar powder; ½ teaspoon + 1/8 teaspoon
Olive oil: ½ teaspoon
Mustard seeds; ¼ teaspoon
Red chili: 2 no( halved into pieces)
Curry leaves: 2 sprig
Asafetodia: 1/8 teaspoon
Water: 2 ½ cup
How I made
Poori
In a bowl of kitchen aid stand mixer add whole wheat flour, semolina and salt. Mix everything to get combined well. To this gradually add water to form soft not sticky dough. Add olive oil to the pan and roll the dough ball to gets coated and set aside.
In the mean time, heat canola oil in a deep bottomed pan.
Divide the dough into 19 small pieces similar to that of key lime. In the board, place one piece of dough and spread into ¼ inch thick circle (about a size of pancake) with a roller, you don’t need to dust the board. It won’t stick to the board.
When the oil become hot around 370F or adds a small piece of dough to check whether it is correct temperature. If the dough cooks and comes back to top immediately then it is ready.
Gradually slide the disc of dough and cooks for 30 seconds on each side or until they starts to have brown spots and puffed up well. Remove from the oil using a slotted spoon and drain excess oil in kitchen towel. Repeat the process until you finish entire dough.
Enjoy with potato masala.
Preparation time: 30 minutes
Yield: 19 no
Mom’s potato masala
In a medium sauce pot add chopped onion and potato, turmeric, salt and water cook for about 20 minutes or until potatoes are done. To this add sambhar powder and brings to boil.
In a small pan heat oil and add mustard seeds, halved red chilies, curry leaves and asafetodia, when mustard seeds starts spluttering remove from the fire. Add this to cooked potato masala and switch off the flame.
Enjoy with warm poori or chapathi or any other bread.
Preparation time: 25minutes
Yield: 4 serving