Blogging Marathon# 52: Week 3/ Day 3
Theme: Weekend Special Dinners
Dish: Poori with Aloo Curry
I watched Vah Chef making pooris and gained some confidence. My pooris turned pretty good — they were puffy, soft and didn’t absorb too much oil. I made smallish pooris because I only have a small poori press 🙂 (The green contraption in the pic below).
Rolling out pooris is quite an art, because they have to be of even thickness–not too thin, not too thick. Also it is better to use oil while rolling instead of flour. I avoid all this by using my small poori press that my mom sent me more than a decade. It was probably used only a few times but is sure a big help when needed.
The potato curry is made with lots of onions and is made thick and creamy with the addition of chickpea flour. It goes very well with pooris, dosas and rotis.
This meal is definitely a crowd please, worry about the extra calories  you have eaten the next day — run an extra mile in the gym. As I am typing I am craving for some pooris right now 🙂
Poori
Poori with aloo curry is a classic combination and is great to serve for breakfast, lunch or dinner.
Ingredients
Steps
- In a mixing bowl, combine atta, sooji and salt. Add just enough water to make a stiff dough. Add water a little at a time, to make sure that the dough is stiff.
- Cover and set aside for 15~20 minutes.
- When ready to make the pooris, heat oil for deep frying in a small wok or other pan.Â
- Divide the dough into 10~12 small lemon size balls. Roll them into 3″~4″ round discs. Use oil to help while rolling the pooris — don’t use flour, because it till will sink to the bottom in the oil and burn. I use my greased poori press for this purpose. Roll out all the pooris and keep ready.
- Once the oil is hot enough, gently slide in one poori at a time, press lightly on top with a slotted spoon and fry till golden brown and both sides.
- Remove onto a paper lined plate and serve hot with any curry.
Aloo Besan Curry
Poori with aloo curry is a classic combination and is great to serve for breakfast, lunch or dinner.
Ingredients
Steps
- Heat 2tbsp oil in a pan, add mustard & cumin seeds, chana dal & urad dal; once the seeds start to splutter, add curry leaves and green chilies.
- Next add onions and fry till translucent, about 3~4 minutes.
- In a small mixing bowl, whisk besan with 1cup water into a smooth lump free paste.
- Add potatoes to the onions and cook covered for 5~7 minutes. Mash the potatoes with the back of the spoon, if desired.
- Stir in the besan mixture into the curry and cook till the mixture thickens and besan is cooked through. Serve with poori or dosa.
I have never used a poori press , normally just roll them , most of the times they puff but at times… Don’t ask! The besan aaloo curry sounds interesting!
Whenever I cook pooris I do the same curry.. Yours looks great! Can’t take away my eyes from your pics.
One of my fav, can have it any time
My favorite kind of comfort food. No words to describe the pictures. Looks perfect! Jayanthi(www.sizzlingveggies.com)
I always roll out the pooris and most of the time they puff up very well. In fact my pooris turn out well than the rotis.
Yummy dinner I would say. Leaving aside the calories, I think there is no Indian who is going to say no to this classic combo.
A great combo, loved by all.
Classic combo and a great dinner choice ( Apart from the calorie issues :))
curry looks nice and creamy – love that last pic!
curry looks nice and creamy – love that last pic!
Such tempting combination pavani..your poori press looks so cute!..and the pictures are so sinful!
Besan in the potato side is an interesting addition. I have not made pooris in a very long time. The combo sounds great.
Such a nice combo.Sounds so yummy..
yumm hot puri right out the fryer is the best!