Poori and Chole/Indian fried bread and chickpeas curry

Tweet

There used to be an advertisement on TV while I was growing up in India the lyric “Sundrop super refined sunflower oil…….,” While the jingle plays, a boy summer-saults into the kitchen; where his mother is bringing a plate laden with beautifully round pin cushion like pooris. She dodges around him with the plate and a poori runs down, the boy leaps rescuing it. The jingle continues “…..the healthy oil for healthy people!” I would run to the TV to watch this ad every time it came on. It’s not just the advertisement that got me liking the pooris. I can say this with surety because, if you remember oil is marketed.  Poori which is loved universally and especially by kids is the bait. At least that’s what I believe.
Poking fingers on the crispy top, seeing it crack under your finger’s pressure, steam rising bringing with it the aroma of the light oil and whole wheat are all part of the joy of eating pooris. It helps creativity on table if you like it! I say! Why I say that is because, some of us open the thin layer on top carefully and fill the chana or potato bhajji inside, and eat them like you would a greek gyro sandwich made with pita bread. However, the top is flimsy thin so not as sturdy as the pita bread. Like I said, this is something fun you can try for fun.

So where were we? This is a fun, tasty breakfast or dinner as you please. I have shared below the way I cook them and I hope you will enjoy this as much as my entire family does.



FOR POORI

Ingredients:

Wheat flour- 1 cup
Semolina- 2 Tsp
Salt- to taste
Boiling water- 1/2 cup + 1 or 2 tbspoon depending on the flour
Oil- for deep frying

Method:

1.Mix wheat flour, semolina and salt in a mixing bowl, preferably a steel one.
2.Boil the water in a pan and add to the flour mixture, right from the stove top. Mix well using a big spoon.
3.Once it is cool enough for your hand, knead well using your hand.Cover the bowl and keep aside for 20-30 minutes.
4.Heat the oil for frying on medium to medium high.
5.Make small balls of dough and roll out using a rolling pin.To avoid stickiness you could dip one end in oil before rolling out.
6.Once the oil is hot enough slide in the poori in oil and fry , while flipping the sides using a slotted spoon or skimmer.
7.When it starts turing slightly golden brown, take out and keep in a plate that has kitchen towels/tissues to remove excess oil.
8.Serve with channa curry/chole or any side dish of your choice.



FOR CHOLE/CHICKPEAS CURRY

Ingredients

Chickpeas- 1/2 cup
Blacktea- 2 cups (2 tea bags)
Turmeric powder- 1/4 tsp
Onion- 1/2
Tomato- 1/2
Chole masala- 1-2Tsp
Cumin powder- 1/4 Tsp
Coriander powder- 1 Tsp
Chilli powder- 1/2 Tsp
salt- to taste
Oil- 2 Tbsp
Coriander leaves- for garnishing

Method:

1.Wash and soak the chickpeas for 8 hours or overnight in black tea/water.  Soaking in black tea adds to the color and flavor.  This step is optional you can soak it in just water too.
2.Add turmeric and salt and cook in same water.
3.Grind onion and tomato to a fine paste.
4.Heat oil in a pan.Saute the tomato onion paste till it is done and oil start leaving the sides of pan.
5.Add all the other spice powders and saute till the raw smell leaves.
6.Pour in the cooked channa to this and mix well.
7.Boil theis and lower the heat and cook covered for at least 15 minutes.Adjust the water while boiling.
8.Serve with coriander leaves sprinkled on top, as a side dish for roti, chappathi, rice or poori.



Notes:

1.If you are not too calorie conscious, add a teaspoon of butter or ghee while making the poori dough.This makes it even softer.
2.If you do not have chole masala, add more of cumin, coriander and chilli powder and it will be fine.

Contributor : Namitha