Long railway journeys.Picnics.Lunch.Festivals.Breakfast.Street Side Eating.Snacks.Dinner. Name the occasion and ‘poori‘, this deep-fried,unleavened bread has been my companion. Thin, thick, staining fingers with oil, flavored with ajwain(carrom seeds)or not,crispy, soft – this little puffy bread has been a steady thing in our kitchen, bringing us comfort and gluttony(sigh!).I could trade saturday pancakes for these, for they will bring the same deliciousness to the table.
Poke your finger to puncture that crispy skin on top, bloated from the heat of deep-frying and chew on it. Combine it with a spicy potato slurry or jhol and you have an overdose of carbohydrates,but, trust me you could feel bad before eating these or after, but, never ever while eating jhol-poori.It is not a that healthy,’superfood’ thing, but most good things in life bring a fraction (or more) of guilt with them! Or so I think.
Chopped or pureed vegetables like spinach and methi (fenugreek) leaves are many times added to the dough as variations. You could add a lot of or less powdered spices as per your liking. You could even mix up flours – semolina, cornmeal or all-purpose flour to whole wheat flour and fry up. The tastes and texture changes but the dough takes all for there is hardly anything deep-fried which tastes less than lavish. You get what I mean,right?
A hot cup of chai, stale pooris slathered with chutney or pickles rolled into a cigar in hand is how enjoy it the most but traditionally pooris are served with a side – usually a spicy potato based dish(though in many parts they serve with meats and fruit purees too) and essentially achaar(pickle), mango or lime in my grandma’s house.In my family, the side curry is cooked without onion and garlic and I still make it the same .However there are no rules, if my grandma was short on time, she would sometimes slice a few sweet mangoes or so with them. Basically, you get the idea – its is delicious with just about anything.
Jhol Poori is a combination which makes an appearance atleast once a month in our house if not more. In my mums house, this forms Sunday breakfast, every other sunday. While I knead the dough, the pressure cooker hisses and the potatoes boil inside.A quick tempering with simple aromatics-pungent hing(asafoetoda),smoky cumin & turmeric hit the hot ghee followed by tomatoes, green chillies & ginger,awkwardly crumbled potatoes join the pot, simmer for under twenty minutes or so and done. While traditionally jhol is a term used for much thinner, almost water like consistency, we like ours on the thickish gravy side, just go stingy on the amount of water that you add, everything else remains the same.
Aloo Jhol Recipe
Preparation Time :- 30 minutes
Cooking time – About 2 hours (Depends on cut, type & size of the meat)
Ingredients (Serves 3-4)
- 1 lb stewing mutton/lamb/beef , cubed
- 2 medium potatoes,peeled & quatered (You can use any potatoes of choice)
- 2 nos indian bay leaves (tejpatta)
- 1 ” cinnamon stick
- 2 medium red onions, finely chopped (about 1/2 cup)
- 3 medium tomatoes, finely chopped (about 3/4 cup)
- 1/2 tsp red chilli powder (or cayenne, adjust to taste)
- 1/2 tsp jaggery (or brown sugar to taste)
- 1/4 cup mustard oil (substitute with canola/vegetable/sunflower/grapeseed oil )
- salt to taste
- 1.5 cups water
- Chopped cilantro for garnish
For the spice paste:-
- 10-12 whole dry red chillies (I use kashmiri mirch)
- 1 tsp cumin seeds (jeera)
- 1/4 tsp fennel seeds (saunf)
- 2 tsp coriander seeds (dhania)
- 6 whole green cardamom pods (hari elaichi)
- 4 cloves (laung)
- 8 black peppercorns (kali mirch)
- 5 plump garlic cloves
- 2 ” fresh piece of ginger
- Water for soaking the spices (about 1/4 cup)
Whole Kashmiri mirch lends a rich, deep scarlet color to the gravy without the heat & they are easily available in indian stores. You can de-seed the chillies to reduce heat further.The actual heat in the dish comes from the use of red chilli powder & black peppercorns. However, you can also adjust the amount to tolerance.
Soak the chillies, cumin , fennel & coriander seeds, cardamom pods, cloves & peppercorns in 1/4 cup water for about 15 minutes to soften. Drain & tip into a blender. Reserve the soaking liquid. Grind the soaked spices along with garlic & ginger to a smooth paste. Use the soaking liquid if required while grinding.
Marinate the cubed mutton in half of the spice paste for 15 minutes. While the mutton is marinating, heat up the oil in a heavy bottomed pot with lid on high heat till you see ripples on the surface. At this point reduce the heat to medium & wait for 2 minutes. Temper the oil with tejpatta & cinnamon stick. Wait for 15 seconds till you smell the aroma. Next, add the chopped onions to the pot & cook on medium heat with stirring till they turn golden brown.About 8-10 minutes.
Next, reduce the heat to low & add the chopped tomatoes along with the spice paste, red chilli powder & cook the mixture for about 8 minutes, stirring continously till you see oil separating on sides of the pot. At this point,again turn the heat to medium & add the marinated mutton & salt. Saute for 10-12 minutes till the mutton pieces are slightly browned. You will see water from mutton separating at this point but that’s okay.
Cover the pot, reduce the heat to low & let the lamb cook in its own juices till about 90% cooked. For the kind of mutton I used, it took approximately 40 minutes to reach that stage. You can use your slow cooker or pressure cooker also for cooking the mutton. I prefer to cook it lid on.
Add the potatoes & jaggery next along with 1.5 cups of water. Check the salt. Cook covered on low for another 20-25 minutes till the mutton is tender & potatoes are soft but not mushy.
Switch off the heat & let the curry sit covered for atleast 20 minutes or till ready to serve. Garnish with chopped cilantro & serve warm with salad,plain or jeera rice.
Poori (Deep Fried Puffed Bread)
Ingredients (Makes 12-14 pooris)
- 1.5 cups atta (durum wheat flour)
- 1/2 tsp salt
- 1/2 tsp ajwain (carom seeds,optional)
- 1/2 cup – 3/4 cup water
- 1/4 cup canola oil (required while rolling the dough)
- Oil for deep-frying
In a ‘paraat’ or wide dish, mix flour, salt and ajwain. Adding little water at a time, knead until smooth, 1–2 minutes to make a stiff dough. You can refer to step – step method on kneading roti dough in my previous post.The dough for poori has to be more firm so add lesser quantity of water.
Once kneaded, there is no need to rest the dough.Divide into equal portions.Roll each portion between palms to make balls(about the size of a lime).
Pour 1/4 cup canola oil in a small bowl. Set about 2 inches of canola oil for deep frying to heat up in a kadhai or a wide skillet.
Start with 1 ball at a time, dip the ball in bowl of oil, flatten it lightly on the rolling board and with the help of a rolling-pin, roll into a 3″ or 4″ circle, about 1/8 thick.When you are rolling, you could slather some oil if dough sticks. It takes practice to get the shape. Even if you don’t get perfect rounds its okay, doesn’t affect the taste. When you are rolling the dough you can lift it and move it around to get a round of uniform thickness.
To check the temperature of the oil, pinch a small portion of dough and add it to the oil, it should quickly rise to the top without changing color. If the dough rises slowly or remains at the bottom,wait for the oil to heat up.
Once the oil is hot, fry rolled up rolled dough one at a time, flipping once, lightly pressing with a slotted spoon (else it will not puff up), until puffed and golden brown, about 30 seconds to 1 minute. Transfer the fried poori to paper towels to drain. Serve hot.
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