Friday, June 1, 2012

Methi Poori with Aloo Tamatar/ Fried Indian Flatbread with Potato Curry ( No Onion No Garlic)

Yes Guys....... June is the birth month for " Smart - Snacks ". My baby will be turning"1" this month & I could not think of a better way of celebrating it  than by paying a tribute to my mom who's cooking has been my greatest inspiration for being in the kitchen . I think we all will agree that with the passage of time -a lot of our mom's recipes & the passion they had for cooking has been dying away .  It will be a great pleasure for me  to revive some of  those moments & recipes  & share them with the world. In my endeavor to document some of her recipes I am starting a series called "Mom's Special". I will try & bring to you a lot of her original recipes that have been enjoyed by one & all-all  these years & I hope you all will try them & enjoy them too.   So today I will start with one of my most fav's "  Mom's Special " that I have seen her cook for every festival , Puja & whenever we would have guests over. Belonging to a traditional North Indian "Baniya" family I had seen her cook a lot of dishes with no onion & garlic for festivals & puja's but she would very smartly alter them with onion & garlic for the regular meals . I think I'm still a fan of the no onion -no garlic preparations of her's as they have a very distinct taste & flavor. Although I know that I can never match her cooking , still I will try to document whatever little I can.  So as a part of my "Mom's Special " I will start with one of my most Fav's of her recipes : Aloo Tamatar & Methi Poori.

Ingredients For Aloo Tamatar:
2-3 big boiled Potatoes ( Just break the potatoes into small chunks)
1 tablespoon oil 
2 Tomatoes diced
2-3 green chillies finely chopped
1" piece of ginger finely chopped ( optional)
1/4th tsp asafoetida powder / hing powder
1/2 tsp cumin seeds/ jeera
1 tsp coriander powder
1/4th tsp turmeric powder
1/4th tsp red chilli powder ( optional)
1/4 tsp mango powder
Pinch of garam masala
salt to taste
Fresh chopped coriander / dhania for garnish


Start by heating oil in a pan, add the cumin seeds & hing powder/ let the cumin seeds splutter. Now add the green chillies, ginger - stir for a minute. Add the spices- turmeric, red chilli powder , coriander powder , salt  & just stir . Immediately add the tomatoes & give it a good stir / let the tomatoes cook thoroughly & become mushy - now you will have a well done masala. Add the boiled potatoes & stir again. Add a cup or a cup & half of water , cover the dish & let it simmer for about 10 mins. Keep checking in between to check that the gravy is not getting too thick . You can add a little more water if required. Once everything comes together -add the mango powder & garam masala & garnish with fresh coriander. 

Ingredients For Methi Poori :

2 cups whole wheat flour 
1 cup finally chopped fresh Methi leaves ( Fenugreek)
1/2 tsp salt
water for kneading the dough ( as required)
Oil for deep frying the pooris


 Add the chopped methi leaves & salt to the whole wheat flour. Knead into a  smooth, stiff dough adding water  little at a time until the dough comes together. We will need the poori dough  a little stiffer than what we usually do for chappati.  Divide the dough into lemon sized balls & roll into about 
4" diameter rounds & deep fry in hot oil until they are puffed & golden in colour. ( Oil your hands while pinching the dough to make balls so the dough will not stick  to your hands) 

 Serve this meal with a choice of side dish , raita & pickle ...........Enjoy...........