Poori & Poori Masala

Poori:

Take 2 or 3 cups of Atta, add salt and mix evenly.Add water and mix it to a form of semisolid it should be stiff and tight but not to a paste form.Divide it to 12 or 14 small pieces and make it round.On the chapathi maker put some atta powder and then place the small ball and put some atta powder on the ball also and using the chappathi stick bring it in to the shape of circle.Make all the poori balls in the same shape and then place the frying pan and pour sufficient oil and heat it.when the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.Turn over when puffed up and fry the poori till golden brown.

Poori Masala:Boil or steam 2 large potatoes in a pressure cooker or steamer. if pressure cooking, then pressure cook for 5 to 6 whistles.Take 2 onions and cut it in to cubes.One tomato cut to cubes,half ginger remove skin and chop in to minute pieces. One green chilly cut vertically to two pieces,take 10 curry leaves.

Heat the Kadai after pouring sufficient vegetable oil.Add 1/2 pinch of mustard and 1/2 pinch of jeera and then afrer 10 seconds Then add ginger,green chilly and curry leaves.After 10 seconds add onions and a pinch of asaefotida and a teaspoon turmeric powder.Meanwhile take the potatoe out and peel the skin off and chop it into cubes.Once the onion is turned to golden color then add tomatoes and keep for 2 minutes. Then add some water and sufficient salt.Stir well and keep for 5 minutes and then add potatoes