Poori, Kizhangu and Anita’s Green Chilli Pickles in mustard oil
When Anita, one of my favourite people among the food bloggers called out to us to make pooris, I could not bear to refuse. And let me confess, this is the first time I’ve ever made them. They puffed up beautifully and were a great colour, but I did not want to handle the camera with oily hands, hence don’t have the proof of any puffy pooris.
Just today, I saw a Pictorial in Poori making on Mahanandi. Indira has explained in simple terms – How to make pooris that I don’t feel the need to explain. I have seen my people add some rava (semolina) in the poori dough, I did that too. It gives the pooris a slightly crispier texture.
The traditional Tambram accompaniment to pooris is potatoes in gravy and this combination is called poori-kizhangu in Tamil, kizhangu short for urulaikizhangu, which means potato. This was included in my earlier post dedicated to potatoes – Potato in Tambram cuisine.
I have fond memories of my granny preparing this occasionally, as a special tiffin (a 4 o’ clock mini meal). She would place the smaller one-burner stove on the floor and sit down to deep fry the beautiful pooris and the potato gravy simmering on the other stove would be lovingly ladled into kinnams (small bowls) as she served out the pooris as soon as they came out of the frying pan.
Serves 4 people