Poori and Chenna Masala

Poori's

Poori's are husband's favourite, he normally likes to have it with a potato masala, but i have changed it to chenna masala. This is a carbohydrate rich breakfast dish in South India.

The recipe below serves 2 people.

Dough:

Atta which is a chapathi flour or you can also use plain flour or wholemeal flour- 1 1/2 cups

Oil- 2 tsp

Water enough to knead the dough.

Salt - a pinch

Method:

Mix the flour and salt together,then add the oil. Now add the water little by little to make a hard dough, the dough should be tough. Let the dough rest for 30 minutes. Make small balls out of the dough, flatten it with a rolling pin and fry it in hot oil until they puff up, this will happen in secs,turn it over,drain and do the rest of the poori's.

Tips:

The oil should be really hot for poori's to puff and dough should be tough. To check the temperature of the oil drop a small ball in the oil, it should come immediately up then the oil is ready.

Chenna masala:

Chickpeas-1 can, or dried 1 cup should be soaked in water for overnight and cooked .

Tomato-1

Onion-1

Greenchilli-2

Ginger and garlic paste- 1 tsp

chilli powder- 1 tsp

Pepper powder- 1/2 tsp

Turmeric powder- 1/4 tsp

Garam masala-1/4 tsp

Cumin seeds-1/2 tsp

1 small stick of cinnamon

Bay leaf-1

Tea Bag-1

Coriander leaves- a few spring

Method:

Boil the chickpeas with tea bag and bay leaf for 5 min if using canned, if using the dried one boil it until the chickpeas is soft not mushy. Discard the tea bag and bay leaf.Grind 1/2 onion, 1/2 tomato,ginger garlic paste,1/2 tbsp of cooked chickpeas and few coriander leaves.Heat the oil add the cumin and cinnamon, now add finely chopped onion and saute it well, now add the ground paste and remaining 1/2 tomato and turmeric powder mix it well and cook it in medium flame until the raw smell goes, stir it now and then so that it doesn't gets burnt at the bottom. Now add the cooked chickpeas and salt cook itfor 10 mins in medium flame.Serve hot.