Poori and Potato Masala

My first try at making Poori n Masala at home, came out pretty well :)

Poori

Ingredients

Wheat flour (gothumai maavu) - 1.25 cups
All purpose flour (maida maavu) - 1 cup
or
Wheat flour - 2.25 cups (if you don't want to use all-purpose flour)

Vegetable or Canola Oil (Ennai)- 1 teaspoon
Luke warm Water or Milk (thanni/paal)- 1/2-3/4 cup
Salt (uppu)- 1/2 teaspoon
Oil for frying - 3-4 cups

Take the flour and mix in 1/2 teaspoon of salt. Add the oil and mix it in as well.
Now add the lukewarm water (or milk) little by little and kneed the flour to make the dough.
The dough should have a smooth consistency without any lumps and should not be sticky. Using milk usually gives a softer dough. Prepare the dough and set it aside for 1/2 hour to 1 hour.
Make small balls (about the size of a key lime), and roll it out in the shape of a circle(about 2 inch radius) using a rolling pin.
Heat oil in a wok style pan (vanali), and deep fry the rolled out dough. Remove it when it's golden brown on both sides.

This dough should give 10-12 Pooris.
Serving size: 4 people


Potato Masala

Ingredients

Boiled Potatoes (Vega vechu edutha urulai kizhangu)- 4 pealed and mashed
Tomato (thakkali) - 1 cut in medium size pieces
Onion (Vengayam) - 1 julienned to 2 inch pieces
Garlic/ginger paste (inji/poondu vizhuthu)- 1 teaspoon
Split Urad dhall ( uluthamparuppu) - 1 teaspoon
Mustard seeds( kadugu) - 1 teaspoon
Cumin seeds ( jeeragam) - 1 teaspoon
Veg or Canola Oil ( ennai) - 1 teaspoon
Curry Leaves ( karuveppillai) - 4-5 leaves
Cilantro ( kothamalli) - 10-15 leaves
Salt (uppu) - 1/2 teaspoon (add to taste)
Turmeric powder(manjal podi) - 1/2 teaspoon
Green Chili (pachai milagai)- 2 slit in the middle
Asofoetida powder (Perungaya podi) - 1/4 teaspoon

Quarter each potato(i.e cut into 4 pieces) and place them half submerged in water. Sprinkle little turmeric and pressure cook. Let the potatoes cool down a bit , and peel the skin off. Mash the potatoes with your hands by squeezing them.

Heat Oil in a pan, add mustard seeds and let it pop. Sprinkle little asofoetida & turmeric powder, add split Urad dhall, Cumin seeds, green chillies and ginger/garlic paste. Saute for few minutes and then add the cut tomatoes, onions and curry leaves. Saute this for 5-7 minutes till the onion and the tomatoes are well cooked. Add little water if needed. Add the mashed potatoes and salt, and mix it in with the onions and tomatoes. Cook for 3-5 more minutes.Garnish with Cilantro leaves and serve with Poori.
This Potato Masala/ Sabji goes well with Poori or Chapathi or Dosa.

Serving size: 4