Ingredients
- 2 (19 oz) cans chick peas
- 2 medium onions, 1 chopped, 1 minced
- 2 bay leaves 1/2 inch stick or
- 1/2 tsp powdered cinnamon 1 black cardamom (whole),
- optional 4 black peppercorns and salt to taste
- 5 whole cloves
- 5 garlic cloves,
- minced 1 1/2 tsp fresh ginger, minced 1 tsp each ground coriander,
- cumin,
- garam masala 1/4 tsp each cayenne, mace and nutmeg 1/2 tsp tumeric 3 fresh tomatoes or 1 (16oz) can tomatoes 2 boiled potatoes, diced 2 tsp chopped fresh coriander (cilantro) 1 green chili, chopped (optional)
Method
In a large bowl mix both the flours, oil and the salt. Slowly add the water to make a soft dough. Once well mixed, knead for 4-8 minutes until dough is smooth. Cover and leave for 20-40 minutes. In a wok or deep skillet, pour enough oil to fry the pooris. While the oil is getting hot, divide the dough into balls, the size of an orange. This will be easier if you moisten your hands with water. Next, dust a flat surface with flour and roll out the dough balls to 1/8 inch with a dusted rolling pin. In very hot oil, carefully place one poori to the side of the skillet and let it slide into the center. The poori should sink to the bottom of the oil, then rise to the surface after a few seconds. Now press it lightly with a spatula and the poori should swell up. Gently turn and cook the other side for 10 seconds until golden brown. Set aside on paper towels to drain. Makes about 16 pooris