Different kinds of breads accompanied by a vegetarian or non vegetarian dish is a hot favourite at my home. My men love breads over rice, even if I serve it at all three meals. They would love rice only in fried form and pulao. Usually I prepare different kinds of Indian breads for them by turns, others we enjoy at restaurants. Actually, I have never tried anything other than Indian breads at home. I am yet to try naan at home, may be soon. My men do not love much gravy on their curries, so I have to think of dry ones.
This combo meal of Dry Spiced Potato With Masala Poori suits best as a breakfast but it is welcome at any meal at my home. This was served hot for dinner a couple of days back accompanied by a non vegetarian dish. The dough for the masala poori was prepared with coarsely ground dry roasted spices. The dry spiced potato has been prepared with dried spice powders this time instead of pastes. Let us do this combo meal together.
INGREDIENTS :[for the masala poori]
Whole Wheat Flour : 2 cup
Refined Flour : 1 cup
Cumin Seed : 1tsp
Coriander Seed : 1tsp
Black Peppercorn : 1tsp
Carom Seed : 1/2 tsp
Salt : 2pinches
Water : As Required
Oil : 100 ml + 1tbsp
INGREDIENTS :[for the dry spiced potato]
Baby Potato : 250gm[half boiled]
Onion : 1medium[chopped]
Cumin Powder : 1/2tsp
Coriander Powder : 1/2tsp
Fennel Powder : 1/2tsp
Ginger Powder : 1/4tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As Required
Cumin Seed : 2pinches
Raisin : 6-7[optional]
Cashew : 5-6 halved[optional]
Sugar : 1/2tsp[optional]
Oil : 4tbsp
Let us do the dry spiced potato first. Wash and boil the potatoes in enough water adding little water till half done. Let cool. Peel off the skin with finger tips.
Add little salt n turmeric to the potatoes. Heat oil in a wok and lightly fry. Keep aside on a tissue paper.
Temper oil with cumin seeds. Add the chopped onions. Fry till brown. Add the cashew nuts and raisins. Fry for 1/2 a minute.
Add the fried potatoes and all the powdered masalas and fold in well. Add a small cup of water. Let boil at low heat till the water dries up.
Its done. Transfer to a bowl.
Now let us do the masala poori. Instead of stuffing the poori with masala[spice mix], I have prepared the dough with freshly ground roasted spices.
Dry roast cumin seeds, coriander seeds, carom seeds and black peppercorns for 2-4 minutes and coarsely grind on a grinder.
Take both the flour in a big bowl. Add salt and 1tbsp of oil. Rub with hand for a minute or two.
Add the ground spices and mix well. Add water little by little and keep kneading till a smooth yet firm dough is formed. Cover with a moist cloth for 1/2 an hour.
Remove cover. Make small balls and roll out small roundels from each.
Heat oil in a wok. Fry each poori well on both sides.
Serve hot accompanied by pickle of your choice. Enjoy.