Poori with tomato chutney

Ingredients

• 1 cup Wheat Flour
• Oil for deep frying
• Salt to taste
• Warm water as required
• 4 ripe tomatoes
• 1 large onion
• 3 green chilli
• 1 ginger root
• 2 garlic cloves
• 1 Red Chilli
• 1 tsp mustard seeds
• 1/2 tsp Red Chilli Pwd
• 1/4 tsp Turmeric Pwd
• 2 tsp Oil
• Salt to taste
• Cilantro

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Preparation

• Put the wheat flour in a large bowl, make a well in the center of the flour and add salt.
• Add little water at a time and start to mix to prepare the dough. Instead of water, we can add yogurt to make soft and chewy pooris. Knead the dough until it is medium-soft. Add 1 tsp oil and knead again for few minutes. Cover the dough with damp cloth and keep aside for 15 mins.
• Now divide the dough into golf-sized portions and roll these portions into balls between your hands till they become soft and without any cracks. Using rolling pin, roll each ball into a 5" circle.
• Heat oil in a deep frying pan on a medium flame. Deep fry the pooris one at a time, pressing gently over both sides with a slotted spoon. This will help the pooris to puff up. Fry until it turns golden brown. Drain on kitchen paper and serve hot.
  
• Heat oil in a pan. Splutter mustard seeds and dry red chilli. Add onion, green chillies and garlic clove, saute till onion turns translucent. Add red chilli pwd and turmeric pwd, saute for a minute. Add tomato pieces and ginger.
• Cover and cook till all masalas are mixed completely and tomatoes are tender. Add salt to taste. Remove from heat and garnish with cilantro.

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