Tomato Poori with Mushroom Potato Curry

It has been very long since we had pooris. I guess we had it sometime back in India.. :D My hubby usually don't like fried stuff and so I avoid making deep fried stuff. But today there was something that was making me of pooris.. I don't know why.. So I decided to make poori and mushroom curry for our dinner. Just thought of adding some tomato paste, few spices and ginger garlic paste and made a spicy tomato poori.
Things needed for Tomato Poori

Wheat flour - 2 Cups

Tomato paste - 2 Tbsp

Ginger garlic paste - 1 Tsp

Red chilly powder - 1 Tsp

Coriander powder - 1 Tsp

Pepper powder - 1/2 Tsp

Butter - 1 Tsp

Water - As required to make the poori dough

Oil - For deep frying

Mix all the above ingredients except for oil to make a soft stiff dough just similar to usual chapathi dough. Keep the dough covered with a damp cloth and let it stand for 30 minutes. Divide the dough into small balls and roll them into pooris. Poori should usually be circular n shape. But my pooris always take a variety of shapes.. :D

Fry the poori in oil until golden brown on each side. To get puffed up pooris, the thickness of poori should be uniform through out. Also while frying the poori, splatter hot oil over it using the ladle. This will make the pooris to puff up. Hot poori is ready to be served with the mushroom potato curry.

Things needed for Mushroom Potato curry

Mushroom - 1 Cup ( Sliced)

Potato - 1 Cup ( Cubed)

Kasoori methi leaves - 1 Tsp

Cumin seeds/ Jeera - 1 Tsp

Salt - To taste

Oil - 1 Tbsp

To grind

Fennel seeds/ Sombu - 1Tbsp

Red chilly powder - 1 Tbsp

Coriander powder - 1 Tbsp
Garam masala powder - 1/2 Tbsp

Black pepper corns - 1 Tbsp

Almonds - 10 nos.

Tumeric powder - A pinch

Onion - 1 no. medium sized 

Tomato - 2 no. medium sized

Heat half Tbsp of oil in a pan, add the ingredients listed under 'to grind'  and fry until the tomatoes turn mushy. Let it cool and grind it into a smooth paste by adding little water if needed. Heat the remaining oil in the same pan, add cumin seeds, kasoori methi leaves and let it sizzle. Within few seconds the fine aroma from frying kasoori methi will fill the kitchen.

Add potatoes, mushrooms and fry until the potatoes turn golden brown. Now add the ground tomato paste to the pan and cook covered for 15 minutes. Add salt and adjust the consistency of the curry as needed. Hot and spicy mushroom curry is ready to be enjoyed with tomato pooris.

This combo goes to Siri's Healing foods-Tomato event guest hosted by PJ