Masaledaar aloo aur Kuttu ki Poori

While fasting I prefer to eat more of fruits or light food , but this particular combination is a must have during these Navratri fasts . The spicy curry along with the crunchy and exotic tasting poori not only fill your empty stomach but also bring life your deadened taste buds . This combination is prepared only during these nine days in our house and we do look forward to it . Once again the fast friendly tuber - potato is used in the curry . The gravy is made up only of spices , no onion, ginger or garlic is used in it and that is the reason we call it Masaledaar Aloo .

Kuttu ka atta or buckwheat flour is a popular substitute for the normal wheat flour. This flour is gluten-free and hence potato (once again !) is used to bind the flour together . This flour has a very different taste and the pooris are much more crunchy than the normal wheat flour pooris.

Masaledaar Aloo/Potato Curry :-

Potatoes - 2 large ones , peeled and cubed

Cumin seeds / Zeera - 1 t sp

Green chillies - 2 ( as per taste) , cut length wise

Coriander powder - 3/4 tb sp

Red chili powder - 1 t sp

Turmeric powder - 1 t sp

Garam masala powder - 1/2 t sp

Rock salt /sendha namak - as per taste ( you can use normal salt if you are not fasting )

Water - 2 cups

Oil - 2 t sp

Coriander leaves - for garnishing

Heat oil in a pressure cooker , once hot add the cumin seeds and green chillies . Stir for a couple of seconds then add the potatoes. Stir nicely to coat the potato pieces with the oil . Then add all the spices( except garam masala) and mix for a minute till it becomes fragrant. Add water and close the pressure cooker . Keep on high heat till the first whistle and then lower the heat . Switch off the flame after second whistle. Open once its cool and then add garam masala . Mash some potato to make the gravy a little thick . Bring to a boil .

Garnish with coriander leaves before serving with parathas, pooris , rice dishes.

Kuttu ki Poori :- (makes about 8 pooris)

Kuttu atta / Buckwheat flour - 1.5 cup

Potato - 2 large ones - boiled and peeled

Rock salt/ sendha namak- as per taste ( you can use normal salt if not fasting)

Warm water - if required

Oil - for deep frying

Mash the potato , add it to the buckwheat flour, add a little salt also .Knead with hands till the dough becomes soft . If required you can add a little warm water or a little more potato (You can also add some chopped green chili , coriander leaves to the dough) Once the dough is ready keep it aside for 10- 20 minutes, then form small balls by rolling in your hands . Flatten and then roll them into small circles . Since the flour is gluten free the edges may spilt , do not worry just ensure that the pooris do not break from the centre. Add one poori at a time gently into hot oil . Deep fry till it becomes little golden brown on both sides.

Serve immediately with the potato curry and curd.

These combo goes as my entry for Navaratra-Festive food event being hosted by dear LG of Tasteofmysore.

Poori Mania - Palak/ Spinach Poori with Kala chana and Sooji Halwa

When I saw pooris being blogged on every blog that I visited ...I thought what is all with this poori mania ????........

A little more blog patrolling revealed that Anita of A Mad Tea Party has started this and declared poori - bhaaji as the national food of India. I must say I whole heartily agree with her, but instead of making pooris with bhaaji .....I decided to make poori with the traditional kala chana " black chickpeas" and Sooji halwa , which are my hubby's favorite also.

Traditionally this combination is made at the end of the nine days fasting period called "Nav ratra" in the northern parts of the country .

Pooris have become a rare treat these days with the increased awareness about the HDLs and LDLs ..but this combination is always welcomed in our home and you can serve this for any meal of the day and be rest assured that it will be devoured with much gusto and happiness ;-) . I added palak "spinach" to the poori dough to assuage our guilt about devouring them and also to add a little more taste and color to it.....well here comes my recipe for the same.

Palak Poori ( about 15 )

Wheat flour - 1.5 cups

Palak/ spinach - 1 bunch

Salt - as per taste

Oil - 1 tbsp

Oil for frying

Clean and wash the spinach and then boil it in a pressure cooker with very little water. After 2 whistles , remove the cooker from the stove and cool it under running water . You can also use a microwave for this purpose .Puree the spinach in a blender .

Take the flour in bowl and add the salt. Then add the 1 tb sp oil and rub the flour well between your fingers. Then add the spinach puree to the flour and knead to make soft dough . If the puree is not enough then you can add a little water to prepare the dough. Set the dough aside for 15 mins after covering with a moist cloth.

Pinch out small balls of dough and roll them into small circles with the help of a rolling pin . Deep fry these circles in hot oil . Puffed up delicious pooris are ready !

Sooji Halwa ( for 2 people)

Sooji/ Semolina - 1/2 cup

Besan / Gram flour - 1 tb sp.

Sugar - 1/2 cup

Ghee - 1/3 cup

Cardamom - 2-3

Water - 2 cups

Dry fruits - as per taste

Dry roast the sooji in a pan till it becomes fragrant . Then add the besan/ gram four and stir for a minute . Add the ghee to this mixture and keep stirring continuously . Fry till the time the ingredients become light brown ( some people like the halwa to be whitish or a little pale ...if you like it that ways than you can stop the roasting at that stage , I like mine a little dark in color so I roast it a little longer) . Lower the flame to minimum and add crushed cardamom . Then add the sugar and immediately add the water . Let the mixture simmer at medium flame . Keep stirring continuously till the consistency becomes thick . Take off the stove and garnish with dry fruits of your choice.