Puri with Alu/Potato Curry and Bhurji/Egg Curry- Today's Lunch

 

 

Puri or Poori a South Asian fried flat bread is prepared from dough of atta(wheat flour or sometimes maida/all purpose flour) and salt, by spreading it out in a circle the size of one's palm and deep frying in ghee or vegetable oil. While frying, the bread puffs up. After they become golden-brown in color, they are removed and served hot along with some accompaniment like potato curry, egg curry, sheera/halwa and the most famous one including bature or choley.

It is mostly served in ceremonies or rituals and is also offered as prasadam or neivedyam to God. Since it is deep fried in oil remember to put them on tissue to remove the excess oil . I made these for our lunch today along with potato and egg curries. These two curries are S's favorite :) and I guess we both have excercise more this weekend for indulging in this kind of food ;).

Serves - 2 people
Cooking and Preparation Time - 30 -40 mins approx

Ingredients :

Wheat Flour - 2 cups
Salt - a pinch
Warm water, small quantity of milk and a tbsp of oil to knead the dough

Method :

1. Divide the dough into small golf ball-sized portions and roll these portions into balls between your hands till they are smooth.
2. Flour a rolling board lightly and roll each ball into a small palm sized circle.
3. Heat the oil/ghee in a thick bottomed pan and deep fry the pooris one at a time.
4. Press gently on each side of the poori with a slotted spoon which will help them to puff up.
5. Fry each side till golden and drain.

Egg Bhurji or Simple Egg Curry :

Serves - 2 people
Cooking and Preparation Time - 15 mins approx

Ingredients :

Eggs - 2-3
Onions - 1 medium thinly sliced
Few Curry leaves
Coriander- 1/2 cup chopped
Green Chillies - 2 vertically slit
Cumin seeds- 1/4 tbsp
Turemeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp or less
Ginger Gralic paste - 1/4 tbsp
Oil- 2-3 tbsp

Method :

1. Heat oil in a non stick pan add jeera/cumin seeds, sliced onions, curry leaves, turmeric powder, green chillies, ginger garlic paste and saute.
2. Then add chopped coriander, chilli powder, salt and saute.
3. Now add the beaten eggs to the mixture and cook on medium flame, tossing and slicing the mixture with the spatula into discrete lumps.
4. Serve hot with puris or roti or any bread of your choice.

Alu/ Potato Curry :

Serves - 2 people
Cooking and Preparation Time - 20 mins approx

Ingredients :

Potatoes - 2-3 medium boiled, skin peeled and mashed
Onion - 1 medium thinly sliced
Green chillies - 2 vertically slit
Few curry leaves
Corinader - 1/2 cup chopped
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Salt to taste
Oil - 2-3 tbsp

For Tadka or Tempering :

Cumin or Jeera seeds - 1/4 tbsp
Mustard seeds - 1/4 tbsp
Urad Dal or Chana Dal - 1/4 tbsp

Method :

1. Heat oil in a non stick pan add cumin, mustard seeds, urad dal and fry till they start to splutter.
2. Add sliced onions, curry leaves, turmeric powder, green chillies and saute till onions get translucent.
3. Then add choopec coriander, chilli powder, salt and saute.
4. Now add mashed potatoes and mix well.
5. Cook for 5-10 mins and the curry is ready.
6. Serve hot with puris, rotis or any bread of your choice.

Vishu's Tip :

• Try to prepare the dough 15-20 mins before making puris to avoid excess absorption of oil by them.
• The secret for soft puris is kneading. The more you knead the dough the softer the puris will be.
• Try to roll some dough balls and place them on a paper before frying them in batches to be easy.

Okay then have a nice weekend everyone :).