We dont make pooris very often since its deep fried. But when we make it after a considerably long time we enjoy it! :) Easy and simple to make and best eaten with its very famous potato masala.Also best eaten with channa masala. The combo is best known as Channa Batura in Restaurants. Man.... are those pooris HuGE!!!!!!!........Smack!

                            We usually have this for dinner....But its a quite popular breakfast dish in many south indian homes!

 Makes about 10 pooris
2 cups wheat flour
1 tsp sooji/ rava
1 tbsp oil
1/2 cup warm water to knead(approx)
oil for frying

  • In a mixing bowl combine wheat flour, oil, salt and sooji. Mix.
  • Add the warm water little by little till you get a smooth dough.
  • Divide the dough into small individual balls
  • Slightly flour your work area and roll out each ball into a small circle. It should be slightly thick. not as thin as chappathis.
  • roll out all the dough balls

  • In a wok, heat the oil for frying. There should be enough oil so as to immerse the poori. You can test the oil by dropping a tiny piece of dough in the hot oil. The dough should reach the bottom and then come up. thats the perfect consistency.
  • keep the flame on medium and slide the poori dough into the hot oil. Gently press the dough with your ladle. It will rise to the top and puff up beautifully. Flip sides. 

  • Remove from flame and drain on kitchen towels.

Poori Potato/ Potato Masala/ Poori Masala

                     Im in no mood to type out this my dear grandma, so close to me has passed away last Friday. She has suffered a great deal over the past few years and it would be selfish of us to wish she would be with us forever! May our prayers reach her.......and her soul rest in peace...Ameen!                                                                        ' I love you Ammi....'

                    Just took out my lap top to type out this simple recipe.....Thanks to a very special blogger friend for making me do it! :)

3 big potatoes
1 onion, sliced thinly
1 tsp mustard seeds
1 stem curry leaves
1 tsp kadal paruppu/ chickpea lentils (optional)
1 tsp ginger garlic paste
4 green chillies, cut lengthwise
1/2 tsp turmeric powder

  • Pressure cook the potatoes until soft . cool and remove the peel. roughly mash and keep aside.
  • In a wok, heat 3 tbsps oil and add the mustard seeds. 
  • When it starts spluttering add the curry leaves and  kadala paruppu . Stir
  • Add the onions and green chillies and saute till slightly brown.
  • Add the mashed potatoes, turmeric powder and salt.
  • Stir well. Add about 1/4 cup of water and simmer till all the ingredients come together.
  • Add the fresh coriander leaves and switch off the flame when you get the desired consistency
  • serve hot with poori's or dosas

Vegetable Fried Rice

                      This is one dish we make atleast once a week. Best eaten with kung pao chicken. Its one of our favourites. I make this with our everyday rice. You dont need Basmathi unless you want the long grains. Its so simple. I cook the rice separately in the rice cooker. Then make the veggies separately and mix the rice in the end. Ta Daaa...........! Fried rice ready! :) You gotta believe me that its so simple and tasty!

4 cups cooked rice(approx)
1 onion, chopped finely
1 tsp ginger garlic paste
3 green chillies, slit
1 cup mixed vegetables, diced (I used carrots, capsicum, beans)
1 tbsp oyster sauce
1 tbsp dark soya sauce
1/2 tsp black pepper powder
3 to 4 tbsps spring onions, chopped

  • In a wok, heat some oil. Saute the onions until slightly brown. 
  • Add the chillies and ginger garlic paste. Stir for a half a minute.
  • Add the chopped vegetables.
  • stir for a few minutes. Add salt and stir.
  • Add the oyster sauce and stir.

  • Add the rice little by little and keep stirring. (you dont have to add 4 cups. stop when you think the rice is enough to coat the veggies)
  • Mix well and stir in the spring onions, black pepper and soya sauce.
  • stir well and remove from flame.

  • You can scramble eggs separately and add it to your rice in the end.
  • If you want to add chicken, cut tiny pieces of chicken and add it after the ginger garlic paste.
  • It also tastes good with anchovies :)