“Spiced Tomato Poori” … A delicious steaming hot puffed poori that can be relished as it is, as it has all flavors and spices included in it … but you can also serve it with any bhaji/ curry of your choice or with shrikand for lunch or as snack and it tastes wonderful … Yummilicious …
** Puffed poori is always a delight to relish with any accompaniment dish and for today I prepared tomato flavored poori that was spicy with a slight sweetish tinge to it. I have posted many types of poori and also written an article on it a few years back, which somehow did not get published on the magazine it was written for. Again, I will not repeat the details on poori here as I am sure all of you are well aware of this dish. Tomato poori too is not so uncommon, each one have their own version and I myself have a few that differ from each other, so sharing the one I prepared and served with Cauliflower- Knol Khol Upkari/ Baji/ Stir Fry here, do try it out or you can also use the common link given at the bottom of the recipe to reach out to more poori varieties and try them out too.
** Here is my simple method of preparing “Spiced Tomato Poori” … My Style ….
** Wash and wipe one large sized tomato or 2 medium sized ones. Cut them into small pieces and put it into a mixer grinder along with 2-3 tsp of Kashmiri laal mirchi powder (chilly), haldi (turmeric) powder, hing (asafoetida) powder, sugar (shakkar) powder, kala namak (or any salt), jeera (cumin) powder, fennerl (badisep/saung) powder and grind to a very smooth paste without adding water or adding on water sparingly.
** Add the ground paste into a wide stainless steel bowl and add 1-2 tblsp of hot oil, 2-3 tblsp of chiroti (fine) rava, 3 cups of wheat (ghenvu ka atta) flour and mix well, slightly into crumbling texture. Now add in little by little water and keep kneading till you get a very tight smooth dough. Apply a little bit of oil on surface, cover with a tight lid of a cloth and keep it aside for about 15-20 minutes. Remove and once again kenad it well.
** Now make small lemon sized balls out of the dought, roll it with rolling pin evenly and deep fry the poori’s. Serve them with any accompaniment of your choice. I am not including the rolling and frying procedure again here as almost all are aware of the procedure, but for novice out there you can check out on the links given before where in I have included the method of rolling and deep frying too. Inconvenience regretted but I really feel repeating the same again is also not so pleasant.
** “This was my today's Delicious Lunch ... Spiced Tomato Poori served with Cauliflower- Knol Khol Upkari/ Baji/ Stir Fry” and it was a wonderful combo meal. The delicious spiced flavorful poori tasted wonderful when served with the dry bhaji though I am sure it would have tasted great with shirkhand for children. Do try out these delicious Poori with any combo side dish of your choice and enjoy with your family and friends, you can try these poori's when you have a party or friends coming over or just on weekends.
** Please do check out on the links given below for perfect rolling and frying of poori …
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