Poori with tomato chutney

Name: Poori with tomato chutney
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Cuisine: En
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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Other

Very Easy

1 h 15 m

Preparation

Preparation45 min

Cook time30 min

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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