Poori & Kizhangu

Poori:
Wheat Flour- 1 cup
Rava- 1 tbsp
salt
water to knead
oil

Mix all the above four ingredients and use water to knead it into a nice dough.The dough should not be too soft like chapathi. It has to be a bit firmer that that. I add rava to retain the fluffiness in the puris. I usually make the dough right before I fry them unlike chapathi where making the dough 2-3 hrs before making the chapathi helps. Take medium sized balls of dough and use a rolling pin to flatten them into small round puris. Now fry this in hot oil. Hot hot poori is ready!!

Potato/Kizhangu:
This potato masala is a traditional accompaniment to puris in Tamilnadu. I added carrots to my recipe because I didn't have enough potatoes at home that day:). But generally just cooked with potatoes only...

Ingredients:

Potato- 4

Onion- 1

Turmeric powder- 1 tbsp

Gram flour- 1 tbsp

For Tempering:

Urad dhal- 1 tbsp

Mustard seeds- 1 Tbsp

Channa dhal- 1 tbsp

Green chillies- 3 or 4 finely chopped

Ginger- small piece finely chopped

Curry leaves- few

Cilantro leaves- few

Oil

Hing

Add the tempering items to hot oil and when the mustard seeds splutter, add the chopped onions and sauté the onions and add a tbsp of turmeric powder.

In the meantime boil the potatoes, peel the skin and dice the potato into medium sized pieces.

when the onion is sautéed really well, add the potato pieces, salt, water & hing and let this cook.

If the potato masala is too watery, take a tbsp of gram flour and dissolve it in water without lumps and add it to the masala and let it cook for another extra 2-3 mins.

Finally add chopped cilantro leaves and serve with the hot puris.