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Tuesday, April 3, 2007

Tomato Poori

Tomato is a mini fable which teaches us the marvellous qualities of assimilating, supplementing and complimenting, vital to a social being. It is one healthy vegetable which imparts its color and flavor to every dish it touches, humble enough to readily mingle and jingle with any companions. It's presence in most of the Indian (spicy) dishes is a must. It is one of the two key vegetables without which North Indian sabji making would be not the same.
When RP announced, tomato as the ingredient for this month's jihva, I thought of making something with rice, which is my staple food as a South Indian. But again it occurred to me that there would be at least a few delicious entries in the form of tomato rice and bhaths. So, my focus shifted to wheat. I thought when parathas can be prepared with every vegetable you can think of , why not with tomatoes? Somehow the idea of tomato parathas did not remain so appealing when really the time came to prepare them. So, I opted for pooris. For my tomato ketchup loving and tomato hating kids, I always add this lycopene rich vegetable pureed in most of the dals. This method seemed perfect for the tomato pooris.
I tried them yesterday for our lunch and they were like as they should be. Soft, all puffed up, with a slight hint of the red fruit's flavor. My SIL's spicy eggplant chutney was the perfect accompaniment for the pooris instead of my curry. My kids asked for more and did not even care that they were made out of tomatoes. That was a sure sign of success.

Ingredients:
Wheat flour - 1 cup
Big Tomato - 1
Salt - 1/4 tsp
Oil - 1 tbsp
Sesame seeds - 2 tsp
Red chillie powder - 1 tsp
Oil for frying

Chop tomato into four quarters. Remove the seeds from each quarter and puree them in a blender with chillie powder.
Mix wheat flour, salt and sesame seeds in a big bowl. Pour the oil and just rub in the mixture.
Now add the tomato puree and form a soft dough. If the dough appears too soft, add some more flour to get the right consistency. It should not be very hard or sticky. Note that no water is required to form the dough.
Knead the dough for a couple of minutes, cover it and let it rest for at least 30 minutes. I always follow this trick learnt from my mom, though she kneads the dough for 10 minutes, when making rotis.
Make equal sized, small balls out of the dough. Then roll out into thin, small circles of approximately 3 - 4 inches. You can roll them in batches and fry. Or roll out the circles and cover them so that they wont get dry and result in not so fluffy pooris.
Mean while, heat the oil in a Karhai / small sized wok on medium flame, until very hot. The temperature of the oil is perfect to make pooris, if a pinch of the dough added to the oil, sizzles and comes to the surface immediately. If the dough stays at the bottom, then the oil is not hot enough. If it browns, the oil is too hot.
When the oil is hot enough, fry each circle till both sides puff up and turn golden brown. Drain on a kitchen towel.
Serve them hot with a curry.

Tomato poori - My entry to Jihva for tomatoes.

Post a comment

13 comments:

swapna said...

Hi suma
nice version of pooris.i never heard of this.looks good.

Asha said...

Hey Suma,I saw Tomato chapatis the other day at Mythreyee.This Tomato poori looks lot better and delicious.I will try it.While Sesame seeds might poke holes though.Your's all puffed up.I love it.
Hopw you post SIL's spicy eggplant dish too:)

Suma Gandlur said...

Asha,
They tasted just like the regular poors. Even the subtle flavor of tomatoes was masked by that chutney. Yes, I am going to post the recipe soon.
And regarding the sesame seeds, I had the same feeling. Since I was experimenting, I added and they did not poke holes though.
I don't know who mythreyee is. Let me search for her blog. :-)

Suma Gandlur said...

Swapna,
Thanks. I just experimented and they were good.

Reena said...

Pooris are my favorite though my husband considers it non-healthy (who cares;)). Tomato poori is something I have never tried. I have made pooris with Potato and Chicken now I should try this one.

Suma Gandlur said...

Reena,
I need to make those potato pooris now.

Vcuisine said...

So colourful and novel idea. Viji

Paddukoti said...

woh!! suma!!
never heard of this tomato pooris but it looks so amazing that i will definitely give it a try!!
thank u

Sreelu said...

Suma

Great idea, tomato puri's wow never even thought of that.nice color too.

Sukanya Ramkumar said...

hi,
Ur tomato poori looks very nice.

Kribha said...

Hi,
First time here. Truly impressed by your tomato poori.How did you come up with this idea? It stands really apart from the usual tomato dishes. Pooris look fabulous.

Suganya said...

I never had the guts to try this recipe. I was not sure how fried tomatoes wud taste like... Now I gotta try this

Namratha said...

Hi Suma, I made these yesterday and they were simply delicious! Hubby loved them too:) We had it with Chole, will try it with the Vankaya Pacchulu next time..thanks for the fab recipe.. I make Palak pooris the same way too.