Ingredients
Atta/Wheat flour - 4 cups
Salt - as needed
Water - as needed (warm)
Sooji/Rava - 3 tbsp
Oil - for deep frying
Method
Mix and knead all the ingredients very well.Let the dough rest for at least 30 minutes.Roll into small pooris and fry it in hot oil.Serve hot with potato masala.
Poori kizhangu
Ingredients
Potato - 4 (medium sized, boiled and slightly mashed by hand)
Onion - 2 (sliced)
Green chillies - 4 (slit lengthwise)
Turmeric powder - 1/2 tsp
Asafoedita/Perngayam - 1 pinch
Curry leaves - a few
Oil - 3 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Fennel seeds/Perunjeeragam - 1 tsp (slightly crushed)
Ginger - 1/2 tsp (grated)(optional)
Method
Boil potatoes and mash slightly with hands.In a pan, heat oil and fry mustard,urad,fennel seeds,curry leaves and then add green chillies,grated ginger (optional)onion until onion is slightly gold brown.Now add turmeric powder and mix very well.Add 1/2 cup to 1 cup water and salt and let it come to a boil.Then add boiled potato and pinch of asafoetida and let the gravy boil and switch off when the gravy is thick enough.Serve hot with poories.
