Poori Bhaji

Anita had invited all of us to a party. But I couldn't attend it. I was busy with guests at home and then I was off to Mukteshwar. When I returned, I had to tend to S and then it was time to travel yet again. I was off to Madras and then to Kallakurichi to attend a wedding. Since I was going via Madras, I extended my stay a bit so I could spend my parents' 44th anniversary with them. And I also jumped at Amma's suggestion of poori bhaji at breakfast.

I have never been able to eat pooris for breakfast. It was regular breakfast at my place when I was growing up. We'd probably have it once or twice a month. And it was Friday morning breakfast at hostel too. I once told a Punjabi friend that most Tamilians would think of Poori as a Tamil dish. Wherever you may go in Tamilnadu, from the big cities to the smallest of towns or villages, this one item is a must-have on the menus of eateries. You'll get pooris starting from 4 or 5 in the morning. And I remember when I was studying in Pondicherry, you'd get 2 pooris for 5 rupees if you wanted potato bhaji, but if you were willing to have it with sambar, you'd get 3 pooris for the same price.

I have never(save one instance) attempted to fry pooris. The closest I have come is biscuit rotis. This time was no different. I stood next to Amma as she rolled the pooris and I fried them. There is a technique to frying pooris. You drop the first one in hot oil. When it puffs up, you turn it and then drop the next one. When the second one puffs up, you turn that and then remove the first one from the oil. And then add the third. This timing works very well and all the pooris turn out to be evenly brown. Now, that's expertspeak!

Pooris:

1 cup Wheat flour

A pinch of salt

2 tbsp oil

Water to make the dough

Oil for deep frying

Bhaji:

4-6 Potatoes, boiled

1 Onion, finely chopped

1 Tomato, finely chopped

1 tbsp Oil

1/4 tsp Mustard Seeds

1/4 tsp Asafoetida

1/4 tsp Turmeric Powder

1 tsp Chilli paste

1/2 tsp Ginger paste

7-8 Curry Leaves

Salt to taste

To make the pooris:

Mix the salt with the oil and add the wheat flour to this misture. Add enough water to make a firm dough. This must be significantly harder than the dough that is made for phulkas. Make small balls of the dough.

Heat oil in a kadhai.

Dip each ball in the hot oil and then roll into a small circle on the work board. This ensures easy rolling without the use of flour.

Fry these circles in the hot oil in the manner described above. Drain the excess oil in another kadhai and transfer the pooris to a dish lined with a paper towel.

For the bhaji:

Heat oil in a pressure pan. Add the mustard seeds and asafoetida. When the mustard splutters, add the curry leaves. Add the onions, chilli and ginger pastes, turmeric powder and fry for a couple of minutes. Add the tomato and salt and fry for another minute. Add the boiled potato pieces and water and cook for 1-2 whistles.




When the pressure is released, open the pan and mash the potato pieces lightly with the back of the spoon.




Serve the pooris along with the bhaji and enjoy the meal with your family. Just as I did. It brought back so many memories. Thanks Anita.