Anda Matar Bhurji, Poori and Aloo Sabzi

Ingredients

• 2 cup Atta (Also known as whole wheat flour.)
• 2 tbsp Sooji (Fine semolina, for extra crispiness.)
• 0.75 tsp Salt (Adjust to taste.)
• 2 tsp Neutral Oil (For kneading into the dough.)
• 0.75 cup Lukewarm Water (Adjust as needed to form a stiff dough.)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta (whole wheat flour), sooji (semolina), and salt. Whisk them together to ensure even distribution.
   • Add 2 teaspoons of oil to the flour mixture. Using your fingertips, rub the oil into the flour until it resembles coarse breadcrumbs. This step helps in making the pooris soft.
2. 2

   Knead to a Stiff Dough

   • Gradually add lukewarm water, a little at a time, and start gathering the flour to form a dough.
   • Knead for 8-10 minutes to develop the gluten. The final dough should be firm, stiff, and smooth—tighter than a chapati dough. A stiff dough is crucial to prevent the pooris from absorbing too much oil.
3. 3

   Rest the Dough

   • Cover the kneaded dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the gluten to relax, making the pooris easier to roll and softer in texture.
4. 4

   Portion and Roll the Pooris

   • After resting, knead the dough again for 1 minute to make it smooth.
   • Divide the dough into 16 equal-sized small balls. Roll each ball between your palms to make it smooth and crack-free.
   • Lightly grease your rolling pin and surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality.
   • Take one dough ball and roll it into an even circle about 3-4 inches in diameter and about 2-3 mm thick. Ensure the thickness is uniform for even puffing.
5. 5

   Heat the Oil for Frying

   • Pour about 2-3 inches of oil into a deep, heavy-bottomed pan (kadai) and heat it over a medium-high flame.
   • To check if the oil is ready, drop a tiny piece of dough into it. If the dough sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 180-190°C or 350-375°F).
6. 6

   Fry the Pooris

   • Gently slide one rolled poori into the hot oil. It will sink for a moment and then float to the surface.
   • As it floats up, use the back of a slotted spoon to gently press down on the poori. This pressure helps it to puff up completely.
   • Once puffed (which takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
   • Remove the poori with the slotted spoon, letting the excess oil drip back into the pan. Place it on a wire rack or a plate lined with paper towels to absorb any extra oil.
7. 7

   Serve Immediately

   • Repeat the frying process for the remaining dough balls, ensuring the oil temperature is maintained. Fry one poori at a time for best results.
   • Serve the pooris hot and puffy with your favorite curry, such as Aloo Sabzi, Chana Masala, or with Shrikhand for a festive meal.

Ingredients

• 500 g potatoes (about 4 medium, boiled, peeled, and cubed)
• 2 tbsp vegetable oil
• 1 tsp jeera
• 0.25 tsp hing
• 1 pcs onion (large, finely chopped)
• 1 tbsp ginger garlic paste
• 2 pcs green chili (slit lengthwise)
• 2 pcs tomatoes (medium, finely chopped or pureed)
• 0.5 tsp turmeric powder
• 1 tsp red chili powder (adjust to your spice preference)
• 1.5 tsp coriander powder
• 1 tsp salt
• 1 cup water (adjust for desired consistency)
• 0.5 tsp garam masala
• 0.5 tsp amchur powder (or 1 tbsp lemon juice)
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add the hing, followed by the chopped onions. Sauté the onions until they turn soft and golden brown, which should take about 5-6 minutes. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.

2. 2

   Add the chopped tomatoes or puree to the pan. Cook until the tomatoes soften and oil begins to separate from the masala, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for one more minute.

3. 3

   Add the cubed boiled potatoes to the pan. Gently mix to coat the potatoes with the masala without breaking them. Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the potatoes to absorb the flavors. You can gently mash a few potato pieces with the back of your spoon to thicken the gravy.

4. 4

   Turn off the heat. Stir in the garam masala and amchur powder. Garnish with freshly chopped coriander leaves. Let the sabzi rest for a few minutes before serving.