Puri curry with puffy puri | బొంబాయి చట్నీ | హోటల్ టేస్ట్ మరిపించే పూరి, పూరి కూర | Poori curry
Instructions:
Poori:
1. In a large mixing bowl, combine 1 cup whole wheat flour, 1 tbsp sooji, and ½ tbsp salt.
2. Now Add 2 tbsp oil and mix until the flour resembles coarse breadcrumbs.
3. Gradually add water and knead into a smooth, firm dough. Now add 1 tbsp oil and keep the dough wet and keep the lid and let it rest for 20-30 minutes
4. Now open the lid, mix and Divide the dough into equal-sized balls.
5. On a lightly oiled surface, roll each ball into a thin, round disc (about 5-6 inches in diameter).
6. Heat oil in a deep pan or wok over medium-high heat.
7. Carefully slide a poori into the hot oil. It should puff up immediately.
8. Gently press the poori with a slotted spoon to ensure it puffs up evenly.
9. Cook until both sides are golden brown.
10. Remove the poori from the oil and drain on a paper towel.
11. Repeat with the remaining pooris.
12. Serve hot with poori curry.
Poori Curry:
1. Heat oil in a pan over medium heat.
2. Add 1 tbsp mustard seeds, 1 tbsp cumin seeds, 1 tbsp urad dal and 1 tbsp roasted chana dal and let them splutter.
3. Now Add 3 red chili, curry leaves and 3 green chili and ginger.
4. Now Add onions and cook until golden brown.
5. Add ½ tbsp turmeric powder, mix and add ½ liter of water, 1 tbsp salt and cook for sometime by closing the lid.
6. Open the lid and add a mix of 1 cup of water and 2 tbsp of besan to form the thick gravy.
7. Now Add mashed potatoes, mix and add 1 tbsp of lemon. Mix well.
8. Reduce heat and simmer for 5-1105 minutes, stirring occasionally, until the curry thickens.
9. Serve hot with pooris.
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