Poori aur Cholay
Soft deep fried Pooris along with delicious spicy Cholay was my breakfast today, or call it a lazy weekend brunch.
There’s something about Poori’s that everyone loves. This breakfast is a favorite in my house. The prepared dough is rolled into a circular disc just like it is done for parathas or chapatis, but instead of being cooked on a hot griddle, they are deep fried till nicely puffed like a baloon.
I had posted the last time about the Palak Poori, in which spinach in added to the dough of poori for a different flavor. Today’s poori’s are plain poori’s, which people usually enjoy alongside a potato curry, or a chickpea curry called cholay. It is a classic Indian breakfast.
This recipe goes as a contribution to Anita of ‘A Mad Tea Party’ for holding this Party of Poori’s.
Poori – Deep Fried Puffed Bread
Makes: 14 pooris
Durum Wheat Flour – 3 cups (or) 1 1/2 cups whole wheat flor + 1 1/2 cups all purpose flour
Salt – 1/4 tsp
Canola oil – for deep frying
Lukewarm Water – about 1 1/2 cups
Golden deep fried puffed Pooris ready to be eaten
1. Add flour and salt in mixing bowl and mix. Add water a little at a time and mix to form a kneadable but stiff dough. Soft dough will absorb more oil while deep frying. Knead the stiff dough for 5-8 minutes until soft. Divide the dough into 3 parts. Roll each part into a cylinder. Cut/pinch each cylinder into 8 pieces. Roll each piece into smooth and even balls between palms of your hands. Cover the balls with a damp towel.
2. Roll out all the dough balls one by one on a lightly floured board to a circular disk (approx 12 cm diameter) and arrange them on a tray. Turn the disk several times to make even circles. Use as less flour as possible while rolling the pooris. Do not roll the poori’s too thin, or else they will not puff up like a baloon.
3. Heat approximately 2 inch of oil in a deep frying pan or kadai/wok. (Never use non-stick pan for deep frying). Drop a tiny ball of dough into the hot oil, if it rises quickly then the oil is ready to deep fry the pooris. Slip a rolled out poori into the hot oil, making sure it does not fold over. Using a slotted spoon gently press the poori in the centre into the oil while rotating it and spoon hot oil continually over the cooking poori. Within seconds it puffs and swells and turns into a lovely light golden color. Turn over and fry other side in the same way. When both sides are pale golden brown, remove to a paper lined tray and continue frying until all the pooris are cooked. Do not stack them. Stacking deflates the puffed up pooris and makes them soft. My hubbby likes soft pooris so I stack a few especially for him. Serve immediately while still hot along with Cholay. Pooris can be kept warm for a few minutes in 200°F oven if stood on their sides without crushing them. The pooris will deflate eventually if left uneaten, but they will still taste great. You can also use them as a great snack along with any curry of your choice for picnics and while travelling.
Cholay – Chickpeas in a spicy sauce
Dried whole Chickpeas/Garbanzo beans/Kabuli Chana – 1 cup
Ginger garlic paste – 2 tsp
Salt – to taste
Turmeric – 1 tsp
Dry roasted Ground Cumin seed powder – 1 tsp
Dry roasted Ground Coriander seed powder – 1 tsp
Turmeric powder – 1/4 tsp
Red Chilli powder – 1/2 tsp
Green chillies – 3, finely chopped
Tomatoes – 3, medium sized, finely chopped
Yellow Onion – 2, medium sized, chopped
Oil – 2 tbsp
Cilantro - 1 tbsp, for garnishing
MDH Chana Masala – 1 tsp
MDH Chaat masala – 1 tsp
Cholay – Chickpeas in a spicy sauce
1. Soak dried chick peas overnight in plenty of water.
2. Next day, drain the old water and add about 4 cups fresh water, 1 tsp salt and pressure cook until soft. Drain the chickpeas in a colander but reserve the liquid in a bowl.
3. In a heavy bottom pan, pour oil and add the onions, reserving a little amount for garnishing. Cook until they are lightly golden bown. Add the ginger garlic paste and fry along for a minute. Add tomatoes, salt, turmeric, red chilli powder, chana masala, chaat masala, green chillies, cumin powder, coriander powder and cook until the tomatoes are mushy and well cooked. Add the boiled chickpeas, 2 cups of the reserved water and mix well. Mash up a few of the chickpeas to impart a gravy consistency. Let it cook for 10 minutes and remove from heat. Garnish with chopped coriander leaves and chopped onions. Serve along with poori or just as a snack.