Poori Potato Curry

Poori is a deep fried flat indian bread without adding any leavening agent. It is a common breakfast recipe in India which is usually served with potato curry without masala in South India. In northern part of India, Puri is served as prasadam in temples.

The main ingredient in poori is wheat flour or all purpose flour ( maida) or mixture of both. This recipe along with the potato curry tastes so heavenly.

Potato curry is a very simple side dish which is seasoned mashed potato along with very less spice given by green chillies.

Poori Potato curry

Recipe:

• Prep time – 10 mins for puri dough; 15 mins for Potato curry
• Cooking time – 20 mins for curry and 3 mins for 1 poori
• Serves – 3

Ingredients:

– For Poori:

• All purpose flour – 1 cup and some for dusting
• Salt to taste
• Oil – 1/4 teaspoon
• Oil for deep frying

– For Potato curry:

• Potatoes – 3 medium size ( boiled till very soft)
• Onion – 1 medium ( thinly sliced)
• Green chillies – 2 ( cut into halves)
• Ground turmeric – a pinch
• Salt to taste

–For seasoning:

• Mustard seeds – 1/2 teaspoon
• Split black gram – 1/2 teaspoon
• Curry leaves – 1 sprig
• Oil – 1/2 tablespoon

Method:

– For Potato Curry:

• While kneading the dough, boil the potatoes side by side.
• In a pressure cooker, potatoes will take 4 to 5 whistles over medium and low heat to cook very soft.

Potatoes washed and cut for boiling

In pressure cooker

Before putting the weight on.

Sliced onion

Sauteing onion with seasoning

Adding water

Adding a pinch of ground turmeric

Slightly hand mashed potatoes

Adding potatoes in

Almost done curry

• Peel the potatoes by setting the dough aside.
• In a shallow pan, add oil, season the ingredients. Add the onions, green chillies. Saute well over low and medium heat.
• When the onion is translucent, add 160 ml water to cover the onions. Let it be boiled with a pinch of ground turmeric and salt to taste ( half) by cooking it covered over medium heat.
• After 2 mins, add the softly boiled by mashing with hands in. At this stage, the flatbread can be deep fried. Cook the curry covered for another 5 to 7 mins till the potatoes mix in the water and form a cream like consistency.
• Serve hot with poori.

– For Poori:

• In a bowl, add all purpose flour, salt to taste ( half), oil and enough water and make it a dough with slightly sticking in fingers. Keep it aside closed.

Note: The dough should not have more moisture as we need soft poori.

All purpose flour

Soft but not very sticky dough

Kneading and making the dough into medium size balls

About to deep fry

In the process of deep frying

Slowly flipped poori

Both sides are nicely done

Served hot

• In a deep cooking pot or deep fryer, add enough oil for deep frying.
• After 15 mins, knead the dough and make it into medium size balls. Dust the balls and roll them into a medium flat size flatbreads. The state of the flatbread should be moisture free to get oil free poori.
• Once the oil is heated, put the flatbread in over high heat. Slowly flip the poori so that it form a sphere like shape. Take it out by filtering maximum into the pot itself. Place the poori in a colander with kitchen napkins underneath.

Here is my husband’s favorite recipe. Hope you liked it. Please follow my blog for updates. Your feedback and suggestions are always welcome. Happy cooking!