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This is one of the favourite south indian breakfasts .This combination of poori with Koora (Telugu)/ curry is liked and enjoyed equally by kids as well as grown ups. Preparation of poori may be same in different regions of india but accompanying curry appears to be different from place to place.In Andhra area usually vegetarians like to have simple aloo besan curry / potato poratu / Kurma preparation.Non vegetarians naturally like to have chicken / mutton curries or Kurma.Even sweet /dessert is served along with poori in other areas ( other than south India ).
Ingredients:
For Poori–
Wheat flour – 400 Gms,
Rice flour/ suji – 2 Tablesp,
Oil – 2 Tsp for dough ( optional )
Oil to deep fry,
Salt,
For curry:
Potato – 250 Gms,washed,peeled,cut into small cubes and immersed in water till use,
Salt,
Onion – 2,medium,sliced fine,
Green chillies – 3,chopped fine,
Ginger – 1/2″ piece ,chopped fine,
Mustard seeds – 1/2 Tsp,
Urad dal – 1/2 Tsp,
Curry leaves – A small bunch,
Besan – 1 Tablesp,mixed with 15 ml of water to make a thin solution,
Oil – 2 Tsp,
Chopped coriander leaves – 1 Tablesp,
Method:
For preparation of poori,
1).Prepare a little tight dough with all the ingredients mentioned for poori.Keep it covered for 20 min.
2).Knead the dough once and devide it into small balls about size of a small lemon.
3).Roll the balls into thin pooris using flour and fry them in hot oil till golden in colour and puff up.
4).Arrange them on a paper napkin to absorb excess oil if any.
For preparation of aloo besan curry,
5).Heat oil in a pressure cooker ( preferably 3 litres )fry mustard seeds,urad dal and curry leaves till mustard seeds splutter.
6).Add onion,chillies and ginger ,fry till onion becomes pink and soft.Add potato cubes, haldi and salt along with 300 ml water.
7).Close the lid and cook for 3 whistles.
8).After steam escapes remove the lid and pour the besan solution .Quickly stir for two min or till the curry becomes thick and sause like.Sprinkle chopped coriander leaves and remove from the fire .Serve hot with pooris .
Tip:
a).If you want pooris to be a bit soft add 2 slices of bread to the poori dough.
b).I prefer to use poori press to prepare poori as it avoids dusting flour ( while preparing poori ) which settles down in oil.
c).Aloo poratu is also a popular accompaniment to poori which will be uploaded soon.
d).I prefer to use pressure cooker for curry preparation as this needs less time,less oil and less strain.

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