Nimakayya Poori Koora Food

NIMAKAYYA POORI KOORA

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; mash the flesh of the potatoes into coarse chunks.
• Heat the oil in a large skillet over medium heat. Fry the red chile peppers, urad dal, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter; add the green chile peppers, curry leaves, ginger, and asafoetida powder and fry together for 1 minutes. Stir the potatoes, turmeric, and 1 cup water into the mixture; season with salt and ground red pepper.
• Mix the chickpea flour and 1 tablespoon water together in a small bowl to make a paste; stir into the potato mixture and cook until it thickens, 2 to 3 minutes. Pour the lime juice over the dish and garnish with cilantro to serve.

POORI ALOO KOORA

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard potato skins; mash the potatoes into coarse chunks.
• Heat the oil in a skillet; fry the red chile peppers, urad dal, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter. Add the onions, green chile peppers, curry leaves, and asafoetida; continue cooking until the onions soften, but not yet beginning to brown. Stir the potatoes and 1 cup water into the mixture. Season with salt. Increase heat to high and bring the mixture to a boil; cook at a boil for 5 minutes.
• Mix the chickpea flour and 1 tablespoon water together in a small bowl to make a paste; add to the skillet and stir. Continue cooking and stirring until the mixture thickens, 2 to 3 minutes. Serve hot.

HOW TO MAKE POORI (FRIED INDIAN FLATBREAD)

Steps:

• Gather the ingredients.
• Place the whole wheat flour in a large mixing bowl and make a well in the center. Add salt to taste, about one healthy pinch.
• Add water, a little at a time, and mix the flour until a dough is formed. Adding less or more water may be necessary depending on the humidity in the air the day you are baking. Go slowly with the water and add it only as needed as you go along. The dough should be soft.
• The real secret of soft pooris lies in the kneading . Turn the dough out onto a clean surface and knead until the dough is smooth and medium soft in consistency, taking care not to over-knead.
• Add 2 tablespoons of oil or ghee to the dough and continue to kneed until the fat is incorporated and dough is silky in texture.
• Place the dough in a bowl, cover with a damp cloth, and refrigerate for 20 minutes.
• Remove from the refrigerator and divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and without cracks.
• Lightly flour a rolling board or clean counter surface and roll each ball into a 5-inch circle (4-5 mm thick). For convenience, roll out as many pooris as you like and stack them with plastic wrap in between each.
• Heat a shallow amount of oil or ghee in a thick-bottomed, high-sided pan on medium heat. Once hot, fry the pooris one at a time, pressing gently on each side with a slotted spoon. This will help the poori to puff up. Fry on the first side until golden then turn over and fry the same way on the other side.
• Drain on paper towels. Repeat with the remaining pooris and serve immediately.