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INDIAN
RECIPE OF THE DAY (November 22nd 2006):
Poori & Potato Curry
by Shravani
Ingredients: Poori: 1 cup of whole wheat flour,
1 tsp. oil, a pinch of salt, water, Potato Curry: 3
medium potatos, 10 curry leaves, 5 small hot green chilli
peppers, 1/4 tbsp. mustard seeds, 3 big onions sliced,
1/4 tbsp. tumeric powder, 1 tbsp. chickpea flour, oil,
salt to taste
Method: Poori 1. To make dough mix the flour
with the salt and oil. 2. Mix in the water slowly until
the texture is smooth. Let the dough sit covered in
plastic wrap for an hour. 3. Pour a cup of oil into
a frying pan and heat it up. 4. Then divide the dough
into 10 to 12 balls. Make them really smooth and round.
5. Then take a ball and coat the entire ball of dough
with some dry flour and roll it out with a rolling pin,
until it is pretty thin but not delicately thin. 6.
Place the flatten dough into the pan with the oil and
flip it over to the other side. (The dough may puff
out at this point but that's alright). 7. Fry it until
it is golden brown which shouldn't take too long just
a few seconds and then remove. Repeat. Potato Curry:
1. Boil the potatos and chop and dice into small pieces
(peeled or unpeeled). 2. Roast the flour in a pan and
set it aside to let it cool. 3. Put 1 tbsp. of oil in
a large pot and fry the mustard seeds and chillis, put
the tumeric powder in them and add potatos and onions
and some salt to taste. 4. Add 1 cup of water and let
it boil for 10 minutes, covered. 5. Then mix the flour
you roasted with 1/4 cup cup water and add this mixture
into the curry. Cook for 10 minutes, uncovered until
thick. serve with poori.
BON
APÉTIT.....
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