Tuesday, July 19, 2011

Puri and Chick Pea Curry

Today I tried my hands on another favorite of my hubby's, Puri or Poori.  Its made with wheat flour, just uses water and oil, kneaded and rolled then fried.  The taste was pretty awesome but I needed to get it more puffed up when frying.  I paired it with some chick pea/garbanzo curry.


2 cups Indian whole wheat flour
2 tablespoon vegetable oil
salt to taste
3/4 cup warm water


Slowly add  warm water, just enough to form a firm dough, and knead till smooth.
Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.
Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board.
Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.
Serve as soon as possible; these breads are best eaten when they are hot.

Ingredients For Chick Pea Curry
( You will come across many different version of this curry but mine is the most simplest form, just because I cannot deal with too many ingredients)

1 can chick pea/garbanzo beans, drained and washed
1 green chili/jalapeno, sliced thinly
2 shallot, sliiced
ginger garlic paste, 1 tsp
1 tomato, cubed
chili powder,  1/2 tsp
garam masala, 1 tsp
mustard seed, 1/4 tsp
cumin, 1/4 tsp

In a small pot, heat oil and put in the mustard and cumin seeds. Slowly add the onion and chili. Stir fry for a bit then add the ginger garlic paste and tomato.  If too dry add little bit more of oil.  Add the garam masala and chili powder. Cook for about 1 minute and then add the chick pea and salt. Pour just enough water to cover the beans.  Cook for about 20 minutes. I added a pinch of sugar.  Adjust seasoning, if it needs more spice add more.

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