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 🙂