I am sure all of you guys know how to make poori. But I am posting it to show some of the side dishes. May be a feast to our eyes too:)
Last weekend we had a small get-together in our house and I made poori with channa and Hotel style 'Poori kilangu'. Poori-kilangu is a famous dish in South India. Almost every restaurant will gladly present this kilangu with poori. Poori-kilanu is a non spicy potato masala curry made without much masala powders .This is the masala they keep inside paper-roast dosa to make masal dosa.
Wheat flour / Al purpose flour - 2 cups
salt - 1/2 tsp
baking soda - 1/2 tsp
water - enough to knead
oil - 300 ml (1 1/2 cup)
Mix flour, salt and baking soda in a wide vessel. Add water little by little to make a chapathi / bread dough. coat with oil and keep aside.
Do not make the dough a long time before making poori, otherwise they will absorb a lot of oil.
Divide the dough into small lemon size balls.
Then using a rolling pin , flatten each and every ball in to thin discs of diameter of your palm . keep them on plastic sheets.
Immediately heat oil and fry the flattened pooris one by one both sides.
Keep the fried pooris on paper towels to extract the left over oil.
Then serve hot with channa or potato masala.
Makes 25 number of palm size pooris.
This is the yummiest potato masala served with poori in South India.
Potato - 4 (300 gms)
onion - 1
green chilli - 4
ginger- 2 tsp (chopped)
curry leaves - a brig
mustard seeds - 1/2 tsp
channa dhal (Bengal gram) - 2 tbsp
turmeric powder - 1/4 tsp
oil- 2 tsp
Besan flour - 2tsp
salt - to taste
Wash and Pressure cook the potatoes . Peel the skin and cut in to big chunks.
Mash the potato as fine as possible. (some people keep it as small cubes).
Chop the onion, green chillies , curry leaves and ginger.
Heat oil in a vessel. Add channa dal and then mustard seeds.
After the mustard seeds splutter add the chopped onion, green chilli curry leaves and ginger. Saute them a while till onion gets cooked add turmeric, salt, mashed potatoes.
Check for salt. Let it get thicken.
Mix 2 tsp besan flour with 1/4 cup water and add that to the boiling potatoes.
After a minute put off stove.
Poori-kilangu masala is ready. This is the basic version prepared in Madras hotels. Some people prefer adding tomato, green peas also.
Makes 2 cups of thick gravy like potato masala.
Chick peas / whole channa dal - 1 cup
tomato - 1
Red onion - 2 (medium size)
green chillies - 4
coriander leaves - a handful.
mint leaves - few
curry leaves - few
curd - 1/2 cup
cumin seeds - 1/2 tsp
red chilli powder - 1 tbsp
turmeric powder - a pich
MTR channa masala powder - 1 tsp (optional)
salt - to taste
olive oil - 1 tbsp
cardamom - 2
cloves - 2
Fennel seeds - 1/2 tsp
bay leaf - 1
Soak channa dal overnight and cook it to tender in a pressure cooker for 5 whistles.
After getting the first whistle ,I reduce the flame to the minimum and heat the cooker for another 10 minutes to cook this dal. You can follow this idea if you want to reduce the noise pollution:)
Grind ginger and garlic together.
Grind curd ,cardamom, cloves, cumin seeds and 1 onion together. keep aside.
Heat oil in a pan. fry some fennel seeds and bay leaf.
Add the chopped onion, green chillies ,curry leaves, cilantro and mint leaves. After the onion turns golden brown , add ginger garlic paste and saute well.
Now add cooked channa dhal with the remaining water.
Add chilli powder, turmeric powder , channa masal powder and stir well.
close the lid and cook for 5 minutes.
Add the ground curd masala and let it boil till the raw smell vanishes.
Now add salt , curd and mix well.
Using a laddle mash a few channa dhals to get a thick gravy.
Boil it for one minute and Switch off immediately .
Goes well with parathas ,poori , roti and naan .
Makes 2 cups of channa masala.
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