Monday, February 8, 2010
పూరి కూర: Puri with potato curry
Preparation time: 40 min
Makes around 20-25 puris
2 cups atta (wholewheat) flour
1 tsp of oil
pinch of salt
Oil for frying
Take a wide bowl and mix together atta flour, a tsp oil and pinch of salt.
Slowly pour warm water to make a smooth stiff dough. It should be a slightly firm dough.
Let it sit covered for 5-10 minutes.
Divide dough into small lemon-sized balls and roll them out into circular shapes, slightly thicker than rotis and smaller(in diameter) than rotis.
Meanwhile, heat enough oil for frying the puris.
Slowly slide the rolled out puris into the hot oil and press gently with the spatula in the center of the puri so that it puffs up and turns golden brown.
Flip the puri to cook the other side for 15-20 seconds till it turns golden brown.
Drain the puris ensuring all the oil has been drained along the sides of the cooking vessel.
Remove onto a absorbent kitchen towel. Tastes great when served hot.
Note: If Puris dont puff up it means the oil is either too hot or not hot enough. Sometimes, it can be because of the thickness of the puris rolled. Puris should be thicker.
Puri kura is my all time favorite :)
Preparation time: 30 min
2 potatoes(medium sized), finely sliced
2 onions(medium sized), finely sliced
1/4 tsp turmeric pwd
1 tbsp besan/senaga pindi/chick pea flour
salt to taste
1 1/2 tbsps oil
1/2 tsp mustard seeds
1 tsp minappa pappu/urad dal
1 tsp channa dal/senaga pappu
2-3 green chillis chopped
1″ inch ginger finely minced
5-6 curry leaves(optional)
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.
Add the sliced onions and potatoes and saute on medium heat for a minute.
Add enough water(around 2 cups), salt, turmeric and place the lid and cook till potatoes are cooked. Stir occasionally and add water if needed.
Add besan to 2 tbsp of water without any lumps and add this mixture to the boiled potatoes and mix well. Adjust water according to the consistency you like.
Simmer till the rawness of besan disappears, about 5-6 mins and the curry slightly thickens.
Serve with puris.
Note: You can also add boiled, peeled potatoes to the fried onions after the tadka / talimpu and add little water & follow the rest of the procedure.
It is more tasty if the quantity of onions is more than the potatoes.