Poori was the very first Indian bread that caught my attention and fancy, it was from there that I venture into making different types of Indian Rotis and Parathas.
The potato curry that I made today is the standard serving with Puri in road side stalls in India, hubby's all time favourite!
Ingredients for pooris：
2 cup Whole Wheat Flour（I used multigrain flour）
2 tbsp Semolina Flour (Suji)
2 tbsp Plain Yogurt
1/8 tsp salt
2-3 cup Cooking oil（For frying）
Ingredients for Bhaji:
2 Medium Size Potato （Boiled and skin removed）
1 medium size Onion
2 small green chillies
1/2 tsp Cummin Seeds (Jeera)
1/2 tsp Mustard Seeds (Rai)
1/8 tsp Turmeric Powder (Haldi)
1/4 tsp Chili Powder (Mirch)
1 tsp Ginger Garlic Paste
1-2 tsp lime juice
Salt to taste
2 tsp chopped coriander leaves/cilantro
1. Boiled the potato and remove skin, lightly crush it into coarse pieces.
2. Chopped onion and chilli, in a cooking pan, heat up 2 tbsp oil, stir fry mustard and cummin seeds, add chopped onion and green chilli and cook until onion become translucent, add ginger garlic paste, stir till fragrant, season with turmeric powder, chili powder and salt.
3. Add potato pieces and turn well, pour in 1 cup of water, bring to boil, and simmer for 5-8 minutes. Add lime juice before serving. Garnish with chopped coriander leaves before serving.
4. Knead together all ingredients listed under poori with 2/3 cup of water to form a smooth ball, let it rest for 20-30 minutes.
5. After 30 minutes, pull out small portion to form a small ball, like 2/3 of the ping pong ball size. Roll it out to a small round disk.
Note：Do not use flour to dust the dough or surface as you roll the bread, as the dust will cause small black dots on pooris and dirty the frying oil.
6. Heat up 2-3 inches of cooking oil at medium high. Fry the pooris on both sides or until golden brown in colour. Use the a slotted spatula to press the poori in between to help puffing.
Serve hot with some sliced onion.
中文 -- 印度油饼与土豆马萨拉