Tomato Puri

Tomato Puri - A deep fried Indian bread made of  whole wheat (atta) and  tomato puree . Good combination with Aloo ki bhaji / dal or any North Indian Dishes !!

Makes:  15 - 18 puris

Ingredients

1 cups  / 200 ml  whole wheat flour (gehum ka atta) Indian standard measuring cup of 200 ml / 8 oz capacity

1 teaspoon rawa (sooji)

 1/2 teaspoon) salt

1 teaspoon oil

4 tablespoons  tomato puree

4 tablespoon water

250 ml oil for frying

Method

In a bowl, mix 1  cup  atta, rawa,  salt, oil, tomato puree , water  and make a stiff dough.  Add extra water or dough if required to make a medium soft dough.  Keep aside in an airtight container for one hour or cover with a wet towel.

Divide puri dough into 15 - 18 portions and make balls. Flatten them to make rounds / puris (4 inches in diameter ). Sprinkle little dry flour when making puris. Make perfect shape with the help of a medium size inverted soup bowl or with a sharp lid.

In a karahi / frying pan, heat oil. Reduce heat to medium and fry puri one at a time till it puffs up. Please do not fry on high heat. Turn over till both sides  puff. Drain on paper towels to absorb extra oil and serve with Dal or any North Indian gravy dishes / Aloo ki Bhaji ..

Aloo Ki Bhaji (Potato masala)

Serves: 3 - 4

Ingredients

1 tablespoon cooking oil

1 teaspoon mustard seeds

1 teaspoon jeera (cumin seeds)

½ teaspoon urad dal

3 green chillies, slit lengthwise

1 spring curry leaves  or 6 nos

½ - inch piece ginger ( chopped )

½ teaspoon turmeric powder

2 onions, finely sliced

4-5 medium- sized potatoes (boiled, peeled and mashed)

3/4 teaspoon salt (or to taste)

100 ml (1/2 cup) water

Method

Boil, peel and mash potatoes.

Heat oil in a wide pan. Add mustard seeds. When they splutter, add jeera, urad dal, curry leaves, chopped ginger & green chillies. Fry on a medium heat till crisp.

Add onion slices. Fry on a medium flame till the onions are brown in colour.

Add turmeric powder and fry well. Finally add mashed potatoes, salt to taste and 100 ml water.

Cover with a lid and cook on a low to medium heat for 12 – 15 minutes or until the bhaji slightly thickens / aloo well blended. Serve with puri or rotis. our choice.