Tomato Poori with Mushroom Potato Curry

>> Sunday, August 22, 2010

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

7 comments:

Sadhana August 22, 2010 at 9:42 PM  

Looks fantastic dear....I had a glance of ur blog..u have so many good collection of recipes...I'm adding u to my blog list....:-)

Akila August 23, 2010 at 5:40 AM  

so lovely poories and delicious curry dear....

http://akilaskitchen.blogspot.com

Satya August 23, 2010 at 8:16 AM  

wow dear what a tenpeting combo ...both the dishes looks awesome ...thanks for sharing
Satya
http://www.superyummyrecipes.com

Priya (Yallapantula) Mitharwal August 23, 2010 at 3:43 PM  

They look delicious and tempting. I will surely try tomato poori soon :)

PJ August 24, 2010 at 3:16 AM  

looks delicious!Thanks for sending it to the event :)

Priya August 25, 2010 at 8:45 AM  

Cute looking and fluffy pooris with mushroom potato curry makes me truly hungry..

Shanthi October 5, 2010 at 1:47 AM  

Wonderful combo and unique

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Sangi
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