I think this is one meal that can classify as truly Indian since its available and cooked in almost all the states of India, in some form or the other. In most cookbooks that feature state-specific specialties in India, this recipe finds its way in. I have started using Canola Oil for my cooking since I came to Singapore and it does seem really light and healthier than other cooking oil options. Its comparatively cheaper too. Update: Since I learnt that most of the regular supermarket canola oil is genetically modified, I have since then switched to using Rice Bran Oil for deep frying. Now, onto the recipe. Poori Recipe Makes about a dozen pooris Ingredients:Wheat flour / atta – 2 cupsSalt – 1 tspWarm water – approx. 1/2 cupOil – to deep fry How to Make Poori:

  1. Mix salt into the atta and make a thick dough (than used for chappathis) adding the warm water little at a time.
  2. You can leave the dough to rest for an hour, covered, but mostly when I make this for dinner, I don’t get time to do this and it comes out well anyway.
  3. Divide the dough into 12-15 small balls and roll out with a pin, making sure the thickness is even. Only then the pooris will puff out when frying.
  4. Deep fry in the oil till turning over until both sides are golden brown. Potato Masala (Aloo Masala) for Poori Ingredients:Potatoes – 3, boiled, cubed and peeledOnion – 1 small, or half of a big one, choppedGreen chillies – 3, slit length-wiseGrated ginger – 1/2 tspJeera – 1 tsp (I powder it before use)Turmeric – a pinchMustard seeds – 1/2 tspUrad dal/Channa dal – 1/2 tsp (optional)Curry leaves – 10Salt – to tasteOil – 2 tsp How to Make Aloo Potato for Poori:
  5. Heat oil in a pan and add mustard seeds and urad/channa dal. Wait for them to splutter and then add the green chillies and onions. Saute till translucent.
  6. Now add the jeera, ginger and turmeric and fry for 10-15 seconds.
  7. Finally add the potatoes. Mass a few of the pieces to form a gravy, mix well with added salt and remove from fire.