Tuesday, October 8, 2013

Poori - subzi

I have not come across anyone who hates Poori - baaji for breakfast. We are happy even if it makes an appearance on the dinner table too. Such is the popularity of this dish.

For those who are thinking "what's so special about this? We all know how to make it", this post is mainly for beginners or those who have a "L" (learner) board infront of their kitchen. I have been through that and I very well know the pain & struggle. The dishes that you eat so frequently and are so familiar to you, but when someone asks you to make it, you completely go blank. So here is a small helping hand from my end to help you in your learning process.

Poori - Ingredients

Whole wheat flour - 2 cups
Water - 1 cup
Salt - 1 tsp
Oil - around 8-10 tbsp (should be enough to immerse the poori in it)

Make a soft dough of above ingredients using your hands or with a mixer having the dough hook (I use the Bosch mixer for making any kind of dough, and trust me that is the best kitchen appliance I have ever purchased. It has made my life so easy!). Take lemon sized balls from this dough and using a rolling pin make small round discs. Repeat till entire dough is used.
Heat oil in a kadai and add poori to hot (it should be really hot!) oil, one at a time. Gently pat the top side of the poori with the back of a spatula till it bulges up. Now turn the poori to cook the other side. Once the sides are light brown, take it out of the oil and rest on a kitchen towel to remove excess oil. Repeat for all the pooris.

Subzi - Ingredients

Potato - 1 medium, washed, peeled & cut into cubes
Carrot - 1, washed, peeled & cut into cubes
Big onion - 1 medium, finely chopped
Geen chilly - 2-3 (as per your tolerance level), chopped or slit
Garlic - 1 clove, finely chopped
Curry leaves - 3-4
Salt - as per taste
Green peas - 8-10 (optional)
Oil - 1 tbsp
Mustard seeds - a pinch
Turmeric powder - 1/4 tsp

Boil the cubed potato, carrot & green peas (if using) separately using little water till the vegetables are well cooked. Keep it aside.
Heat oil in a kadai, and crackle the mustard seeds in it once the oil is hot. Add chopped garlic, onion, green chilly and curry leaves. Sprinkle salt & saute till the onions are translucent. Add turmeric powder and saute for about 30 min. Once the raw smell is gone, add the boiled vegetables. Smash the potato & carrot well with a wooden spoon. If it dries up, add more water. It should be mushy... not too dry or not too watery. Check and adjust salt. Serve with hot pooris.

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