Puffy Pooris and Rajma gravy

Poori is a popular breakfast food all over India. Poori is every ones favourite because its deep fried. Even though roti and chapathi's are healthier options poori is a delicacy.
When I was a kid my mom rarely used to make poori, she still maintains that its not healthy. When we used to go out to eat out we always wanted to eat poori. Its very special and always yummy. Pooris in restaurants are extra puffy and as kids we used to poke them and play with them.
As a mom I always want my little one to eat healthy but my daughter loves poori.These pooris absorb less oil and they are puffy . They go very well along with any hot gravy,kuruma & potato subjis.

Check for breakfast recipes like Kuli paniyaram,Lentils dosa,LemonSemiya Bath,Greenchanna Paratha

Poori:
Making Time:40 min
Yields:18 medium size pooris


Ingredients :

• 2 1/4 cup wheat flour
• Required water(around 1 cup)
• Salt as required
• Oil for frying the pooris

Method:

• Mix the wheat flour with water and salt in a large mixing bowl
• The dough has to be thick otherwise  you end up with oily pooris.

• Don't let the dough rest make poori's as soon as you can.
• Place a small sauce pan /kadai in stove with enough oil to fry the pooris.
• The oil should be very hot (It should not be smoky)
• Separate the dough in to 18 pieces.
• Roll them with the rolling pen or chappathi maker.

• Fry them in oil at high temperature.
• Wait 10-15 secs in between pooris.
• Remove from oil and drain in paper towels.

For the entire batch my kitchen towels absorbed only this much oil.

Note:

• The dough should be hard but not too hard so you cant roll that out.
• If the oil is not hot enough the pooris will get soggy.

Rajma Curry:

Preparation time:12 hrs(soaking the rajma)

Cooking time:30 min

Serves:3 

Ingredients:

• 1 cup rajma Soaked overnight
• 1 medium size onion
• 1 medium size tomato
• 1 inch ginger piece
• 1 garlic pod.
• A pinch of turmeric.
• 1/4  tsp  chili powder
• 1/4 tsp cumin powder

Method:

• Roughly chop the onion,tomato ,garlic and ginger. 
• To a hot saute pan pour some oil.
• Add garlic and ginger first and saute them for a few seconds

• Add Onions and saute them until translucent.
• Add tomatoes and saute it until its cooked through.

• Add the masala powders and saute for a few seconds.
• Cool and grind the mixture.
• Cook the rajma in a pressure cooker until soft(8-10 whistles)
• To a hot saute pan add little oil and add cumin seeds.

• After it changes colour add the ground paste.
• Add little more water if required and cook them for around 5-10 min until it thickens
• Add the cooked rajma and boil the curry/gravy until both of them come together.
• If you have time let the curry simmer, flavors will seep into rajma.

• Rajma is ready to be served with chapathi,rotis,dosas.

Note:

• Cooking of rajma takes time .If its not cooked, cook them again in the pressure cooker.
• Don't add too much water curry has to be little thick.

Linking it to

Gayathris event and sahasra page