INGREDIENTS FOR POORI
Wheat flour - 2 cups
Water to knead the dough
Mix wheat flour and salt with water and knead them to make soft dough. Shape the dough with hands to make balls. Roll them into rounds. Heat oil in a kadai, deep fry to get puffed light brown color pooris. Drain this onto a kitchen towel to absorb excess oil. Serve hot with poori masala/bhaji.
INGREDIENTS FOR POORI MASALA/POORI BHAJI
Potatoes - 2 big
Onion chopped - 1 medium
Green chillies - 4-6
Tomato - 1 medium
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Clean the potatoes to remove any dirt, don't peel them. Pressure cook potatoes cutting them into half till 3-4 whistles. Open the pressure cooker, peel and mash the potatoes.
Heat oil in a pan, allow mustard seeds and urad dal to splutter. Saute onion, green chillies, and curry leaves. When onion turns transparent, add turmeric powder. Now add tomatoes chopped. When the tomatoes are sauteed (don't make them too mushy), add little water. When the curry starts to boil, add mashed potatoes and salt. When the curry turns thick, switch off the stove. Serve hot with fluffy pooris.
Note:- The consistency of poori masala can be changed by the addition or reduction of water.