It’s not without reason that the phrase goes ‘ Breakfast like a king, lunch like a prince and supper like a pauper’. One should not skip the breakfast and make sure it is the heaviest meal of the day. In India we have a long list of traditional, freshly made breakfast recipes. And one of my favourite is Poori and Potato Masala, next to Idli and Vada with Sambhar and chutney. I have to make sure for my hubby there is Poori Masal in weekends. Here is the recipe for great beginnings.....
- 1/4 kg Potato
- 2 Onions, medium sized, chopped lengthwise
- 4 Tomatoes, chopped
- 2" inch Ginger piece, peeled, very finely chopped
- 4 Green Chillies, chopped
- Few Curry leaves
- Salt to taste
- 2 tbsp Sunflower Oil
- Few Coriander leaves to garnish
- Pressure cook the potatoes , peel the skin and roughly mash them(half of the potatoes completely mashed and half roughly mashed) and keep aside.
- Heat oil in a kadai/wok, when hot add spilt bengal gram and mustard seeds to it and allow it to splutter.
- Then add finely chopped ginger, curry leaves, green chillies and saute for 5 seconds.
- Next add the chopped onions and fry till it turns transulent.
- Add chopped tomatoes and saute till it becomes soft, mashed and cooked.
- Now add mashed potatoes, turmeric powder, salt and half cup of water to it and mix well.
- Allow it to boil. When the gravy becomes thick switch off the flame, garnish with corainder leaves and serve with poori.
For making Poori
- Wheat flour - 2 cups
- Salt - 1/2 tsp
- Required amt of Water
- Oil for frying
- In a large bowl whisk together flour and salt. Add the water gradually and knead the flour into firm and tight dough.
- Cover and keep aside for 10 Min's. Knead again and make small balls out of it. Roll out into circles. Donot make it very thin.
- Repeat for all the rounds. Meanwhile heat oil in a frying pan.
- When the oil is hot, add the flatten dough to the oil and deep fry them until it turns golden brown on both sides.