How to make Poori and Palya(aloo sabsi)(Karnataka style)
Preparation time : 15 mins
Cooking time : 20 mins
- 1 cup wheat flour
- 1/2 teaspoon of salt
- 1/4 cup of maida / corn flour
- 1/2 cup of water
- 2 1/2 cup of oil for frying
- 4 – 5 medium sized boiled aloo.
- One large sized onion
- 3 – 4 green chilly
- 1 1/2 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon chana dal
- 1/4 teaspoon grated ginger
- 1/4 teaspoon turmeric powder
- 1 pinch hing
- 1 table spoon lemon syrup
- 1 strand of curry leaves
Method of cooking:Poori
- Take a bowl, add wheat flour, salt, corn flour and mix it well.
- Add water to it and mix it well to form a non-sticky dough. You can add one tablespoon of oil at the end of dough making process if you find it too sticky and keep it aside for 10 – 15 min.
- Take a pan, add oil to it and let the oil to heat.
- Take a poori presser or you can do it using a rolling pin usually used for making roti.
- Put it in the pan and deep fry it both the ways until the poori turns to light brown.
- Take the poori out and place it on a plate.
- Take pan, add 1 tablespoon oil to it and heat it for a min.
- Add mustard seeds, cumin seeds, hing and turmeric powder and wait until the seeds splutter.
- Add chana dal and fry it until it turns to light brown.
- Add green chilly, grated ginger and fry it.
- Add chopped onion and curry leaves.
- Once the onion is fried to a light golden color, add salt, 1/2 teaspoon of sugar and smashed boiled aloo after taking out the outer skin of the boiled aloo.
- mix it well and close the lid for 3 – 4 min.
- Add lemon syrup at the end and mix it well.