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Main Course

Easy Poori With Tomato Curry

Cooked low and slow until the masala melds into the gravy, this tomato curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

2 cup Wheat flour
1/2 tbsp Vegetable oil
3/4 cup Warm water
3 cup Oil
Salt, to taste
1 tbsp Oil
3 cup Onion — sliced
2 nos Tomato — chopped
1 tsp Chilly powder
Salt, to taste

Preparation

Step 1
For Poori:- 1)Slowly add about 3/4 cup warm water into the wheat flour and mix it just enough to form a firm dough, and knead till its smooth.
Step 2
Cover it with a cotton fabric rinsed in water and keep it for about 30 minutes.
Step 3
Remove the fabric and mix it once again and divide into small balls of about golf-ball size.
Step 4
Roll them out like chappathi on an oiled board.
Step 5
Warm the oil in a wok or sauce pan.
Step 6
Fry the poori one at a time, holding them under the oil on the first side until they puff.
Step 7
Turn and fry till light brown and drain and keep it on tissue paper so that oil is drained out.
Step 8
Serve as soon as possible.
Step 9
For tomato curry:.
Step 10
Heat the oil in a pan or a kadai.
Step 11
Add onions and mix it until softened.
Step 12
Add chilly powder and after 5 seconds, add tomatoes and keep stiring till the tomatoes and onions break.
Step 13
Add salt and mix it till the curry is half its quantity.
Step 14
Serve it with pooris.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Easy Poori With Tomato Curry

Ingredientsfor 4 servings

2 cup Wheat flour
1/2 tbsp Vegetable oil
3/4 cup Warm water
3 cup Oil
Salt, to taste
1 tbsp Oil
3 cup Onion — sliced
2 nos Tomato — chopped
1 tsp Chilly powder
Salt, to taste

Preparation

Step 1
For Poori:- 1)Slowly add about 3/4 cup warm water into the wheat flour and mix it just enough to form a firm dough, and knead till its smooth.
Step 2
Cover it with a cotton fabric rinsed in water and keep it for about 30 minutes.
Step 3
Remove the fabric and mix it once again and divide into small balls of about golf-ball size.
Step 4
Roll them out like chappathi on an oiled board.
Step 5
Warm the oil in a wok or sauce pan.
Step 6
Fry the poori one at a time, holding them under the oil on the first side until they puff.
Step 7
Turn and fry till light brown and drain and keep it on tissue paper so that oil is drained out.
Step 8
Serve as soon as possible.
Step 9
For tomato curry:.
Step 10
Heat the oil in a pan or a kadai.
Step 11
Add onions and mix it until softened.
Step 12
Add chilly powder and after 5 seconds, add tomatoes and keep stiring till the tomatoes and onions break.
Step 13
Add salt and mix it till the curry is half its quantity.
Step 14
Serve it with pooris.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.