Poori with Aloo Curry

Poori and Aloo curry is a match made in heaven 🙂 Poori is a famous Indian breakfast dish made by deep-frying the flat bread so that it puffs up and is conventionally served with a simple and tasty Potato-onion curry.

Poori is often also served with coconut chutney or aamras (mango pulp) too 🙂 The recipe for Aloo curry would be uploaded soon!!

Ingredients:

Whole wheat/multi-grain flour – 2 cups

Salt – to taste

Water – enough to knead the dough

Oil – 2 tbsp + enough to deep-fry

Procedure:

1. In a large frying pan, heat oil to deep-fry the pooris.
2. Simultaneously, in a large mixing bowl, mix together the flour, salt, 2 tbsp oil and enough water to prepare soft but firm dough.
3. The dough should be more on the dry side, if wet it will absorb more oil while frying.
4. Prepare small balls from the dough. This recipe makes about 10-12 balls depending on the size.
5. Working with one ball a time, roll out each ball into a small disc and deep-fry it just until it turns golden brown. Do not fry for long, it makes them hard and crispy.
6. Prepare all the pooris in this manner and serve with the very famous and easy Aloo curry (recipe to follow soon!!).

Note:

1. Do not let the dough rest like we do for chapati/roti dough. This will make the poori oily when fried.

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