Poori and Basan Curry

Poori & Basan Curry

Poori Dough:
Whole wheat flour- 2 cups
Water-3/4 cup
Oil-1tsp
Salt-1/2 tsp

Frying Poori:
Oil-4 cups

Basan Curry:
Basan-1/4 cup
Onions-1
Green Chillies- 3
Potato-1
Green Peas-1/8 cup
Salt-1tsp
Red chili powder- 1tsp
Tumeric-1/4 tsp

Seasoning:
Mustard seeds-1/2 tsp
Cumin seeds-1/4 tsp
Fenugreek seeds- 1/4 tsp
Chana dal-1/4tsp
Udad dal-1/4 tsp
Fresh Curry leaves- 8 leaves
Red Chillies- 2
Oil-1tsp

Prep:

Poori Dough: Take a flat bowl and mix the salt in 1/4 cup water. Add the wheat flour and add remaining water slowly and make the dough. Add oil at the very end and make sure the dough should not stick to the hands. Set aside the dough until the curry has prepared.

Basan Curry

Basan Curry:

Boils Potato and cut into medium pieces. Boil green peas and set both aside.
Mix Basan with 1 cup of water. Add water slowly by mixing thoroughly, and make sure there are no lumps. Add Red chili powder, Tumeric, and set it aside. 

Heat the oil in a Pan. Add Mustard seeds, Cumin seeds, Chana dal, Urad dal one by one and let them turn light brown, add curry leaves and fry for 2 minutes. Add onion, chili slices, and fry 1 minute. Add 3 cups of water, salt and let it boil. Add the basan mix slowly but mixing continuously. Add boiled Potato pieces and Green peas and add 1 more cup of water and let it cook for 10 min on slow flame. Once it thickens off the stove and set it aside.

Poori:
Make flatbreads on Poori maker or on a traditional wood plank and stick. Cut the edges with a sharp lid and set them aside.
Heat the oil in a thick pan in a high flame. Test the oil by adding a small piece of dough. If the dough immediately comes on top of the oil, the oil is ready. Fry each Poori by tapping gently in the middle with a Frying spoon. Fry both sides and take the Poori out when it turns lightish brown. Place on a hand tissue to absorb the additional oil.

Serve hot with Basan curry!