Poori with Aloo Kura/ Potato Curry

My most favourite breakfast is poori kura. Making poori is very easy. People with calorie conscious cannot relish this recipe, but once a while eating high calorie food is also good for health.
For making pooris we need whole wheat atta and oil.

Ingredients:

Whole Wheat atta-3 cups
Salt-to taste
Water-as required
Oil-for deep fry

Procedure:

Add salt to the atta and add water and mix well. This will make the dough for puris. The puri dough should be a little tight and dry.
Pour enough oil to immerse the poori in a kadai. Heat oil in a kadai till fumes come out.
Mean while we can make pooris. To make pooris, we can use poori presser or roller pin. Press them gently to make round, with not too thin or not too thick.
Slowly drop pressed pooris in the hot oil and move them with laddle. This laddle is specific for pooris. It will filter the excess oil from the poori. Turn them and cook till they turn brown colour.
Once we drop the poori in the hot oil they will puffs up like a round ball as the moisture in the dough changes into steam and it will expands in all directions.
If pooris puff in all directions then they will make soft pooris otherwise they will be little crispy.
The best accompaniment for the poori is Potato Curry made in Andhra style.

Puri-Potato Curry Recipe

Prep & Cooking: 30 mts

Serves 4-5

Cuisine: Andhra

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Ingredients:

3 potatoes, peeled and crumble with hand

2 onions, finely sliced

2-3 green chillis. slit

1″ inch ginger, finely minced

large pinch turmeric pwd

1 tbsp besan/senaga pindi/chick pea flour

salt to taste

coriander leaves for garnish (optional)

1 1/2 tbsps oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1 tsp minappa pappu/split black gram/urad dal

1 tbsp channa dal/senaga pappu/bengal gram

2-3 green chillis, slit

10-12 curry leaves

1 Heat oil in a cooking vessel, add mustard seeds and let it splutter. Add urad dal and channa dal and fry till they turn red. Add fresh curry leaves, green chillis and ginger and saute for a few secs.
2 Add the sliced onions and saute on medium heat for 4-5 mts or till the onions turn transparent. Add the turmeric pwd and combine. Add the crumbled boiled potatoes and adjust salt. Place lid and cook for 3 mts.
3 Add a cup of water to the potatoes and increase flame, cook for 2 mts. Reduce flame and place lid and cook for 4-5 mts.
3 Remove lid, sprinkle the besan all over the cooking potatoes and give a good stir. Simmer till the rawness of besan/chick pea flour disappears, approx 3-4 mts and the curry slightly thickens.
4 Garnish with coriander leaves and serve with puris.