Poori & Aloo Masala

Makes about 10 poories

Poori:

• Take 1 cup of whole wheat flour in a bowl
• Optional: Add 1/2tsp of sooji or fine rava. This helps the poori stay puffed up for a little more time. If you add more, this will harden the poori. So go easy on it.
• Add little salt and about 1/4 cup of water and knead the dough to make a pliable dough
• The dough must be little harder than what you make for chapathi
• Coat the dough with 1tsp of oil and rest it for 20 to 30 mins
• Make small balls and using a rolling pin roll them into small circles
• Heat some oil in a sauce pan
• Drop the rolled dough circles one at a time
• Slowly press the frying dough with the back of a perforated laddle and give little circular motion
• This will help the poori puff up like pillows
• Quickly flip the poori to the other side and remove from heat
• Each poori may take about 2 to 3 secs to be done
• Serve hot with Aloo Masala

Aloo Masala:

• Pressure cook 4 medium potatoes for 2 whistles
• The potatoes must be well cooked but not mushy
• In a pan heat 1 tsp of oil and season with mustard seeds, cumin seeds, chana dhal - 1/2 tsp each
• Add little hing, little ginger, 5 green chillies slit lengthwise, a spring of curry leaves and saute for few seconds
• Saute 1 large onion chopped lengthwise until translucent
• Add little salt, 1 tsp of turmeric powder
• Chop the boiled potatoes into small chunks and add them
• Add a handfull of cilantro leaves
• Optional: Add 1 handful of frozen peas and/or fried cashews
• Add 3 tbsp of water and cook the masala for 5 to 7 mins
• Simple yet delicious Aloo masala is ready to serve