Poori with Potato Curry

Pooris with potato curry is one of our family’s favorite weekend breakfast. Puffed delicate pooris with a very simple yet delicious potato curry is what we all like to indulge in on Sunday mornings.


For pooris:
2 cups wheat flour
1 tsp ghee
½ tsp salt
Water to knead
Oil for deep frying

Mix flour, salt and ghee and knead into a stiff dough, adding water little at a time. (I use a food processor which makes it faster and easier)

Leave it covered for 10 minutes.

Make walnut sized balls and roll them into about six inch discs with a rolling pin.

Heat oil in a kadai. When the oil is hot, carefully slide the flat disc into the oil.

Gently immerse it into the oil with the slotted spoon.

Once the poori puffs, carefully flip it to the other side.

Remove from the oil with in few seconds. Do not let it over fry.

Place them on a paper towel for couple minutes before serving.

Tips: Make sure the dough is hard, otherwise the pooris will end up too oily. Oil has to be hot for the pooris to puff as desired.

Potato Curry:

4 large potatoes cut into 1 inch cubes
2 onions chopped thin and long
1 tsp chili powder (adjust to taste)
½ tsp turmeric
1 tbsp oil
¼ cup water
Salt to taste

For seasoning:

1 tsp mustard
1 tsp cumin
1 red chili
Curry leaves

Heat oil in a pressure pan, add seasoning.

Add onions and sauté till they are transparent.

Add potatoes and sauté for couple more minutes.

Add salt, turmeric and chili powder, sauté for couple more minutes.

Add ¼ cup of water, cover the pressure cooker.

Wait for one whistle, turn the stove off.

If there is any water left, evaporate it on high heat.

Tips: Pressure cooker can be avoided, it just takes few more minutes to cook.

Poori with potato curry is a fabulous breakfast which makes you savor each and every bite!

Goduma Nooka Upma (Bulgar Upma)

Upma is a very common breakfast in the south. Unlike idli and dosa this does not need prior planning. Upma can be made with lots of variations. One of the upmas I like for its wonderful texture and high fiber content is Bulgar upma. You can find bulgar in most Indian stores, middle eastern stores carry it for sure.

1 cup bulgar
2 cups water
1 small onion sliced
2 green chillies
½ inch ginger finely chopped
2 tsp oil
Salt to taste

For Seasoning:
½ tsp mustard
½ tsp cumin
1 tsp urad dal
1 tsp channa dal
Curry leaves

Heat oil in a pan, add seasoning, when dal looks roasted add onions, green chillies and ginger.

Fry till the onion looks transparent.

Add water and salt and bring it to a boil.

Add bulgar and let it cook on medium for few minutes.

Reduce the flame and cover the pan. Leave until the water is all evaporated and bulgar is thoroughly cooked.