This dish really has to be one of my favourites and dates back to when I was a child. It’s now also my kids’ favourite meal and the last time I made it, the cook time was shortened by half as my eldest actually helped me and pretty much made the poori dough all by himself!! Proud mummy! We’ll make a chef out of him yet!
So it’s really not complicated but making the dough, moulding it into balls and then rolling it out all take time, which is why I’d recommend having a sous chef to help you in the kitchen!!
The addition of natural yoghurt just helps keep the poori softer and not as crisp. Vegans can use coconut yoghurt instead.
As I have made this dish for years, I don’t really use measurements and so I’ve tried to measure the ingredients as best I can. If something doesn’t work, please do e-mail me and I’ll do my best to help!
Poori with Egg and Potato Curry
For the poori
- 1 kg plain flour
- 2 tbsp natural yoghurt not absolutely mandatory but it helps with the chewiness of the poori
- 1 tbsp butter can use vegetable oil instead
- 1 tsp salt
- 1 cup cold water more or less as needed
- Vegetable oil, for frying
For the Egg and Potato Curry
- 4 large potatoes cut into 2cm rough cubes
- 4 medium eggs or more if you like
- 1 medium onion chopped
- 2 sprigs curry leaves leaves only
- 1 handful coriander leaves stalks removed
- 1 large tomato chopped
- 2 tsp turmeric
- 1/2 tsp fenugreek seeds
- 1 can coconut milk 400ml
- 1 tsp salt to taste
- 1 tbsp soy sauce to taste
- 1 tsp garam masala optional
- 2 green chillies chopped optional
- Boil the eggs for around 7 minutes and after they have cooled, peel them. Set aside.
- In a large bowl, add the flour, yoghurt, softened butter and salt and mix together.
- Slowly add some water and use a mixer to bind the ingredients together. Add more water as necessary until you get a firm dough.
- Turn the dough out onto a flat floured surface and knead until it becomes smooth and soft in appearance.
- Take a piece of dough and roll it in your hands into a ball the size of a fat ping pong ball! Do the same with all the dough – you should have around 20-25 balls.
- Using a floured surface, roll each ball out into a flat piece with thickness of around half a centimetre. Lay the thin pieces out and cover with clingfilm so they don't dry out. Set aside.
- Meanwhile make the egg and potato curry. Boil the chopped potatoes until soft ,but not breaking – around 10 minutes
- In another large pan, add the onions, tomatoes, fenugreek seeds, curry leaves, turmeric, salt, chillies, coriander leaves and coconut milk.
- Bring to a simmer and then leave for 5 minutes. Then add the garam masala
- Add the potatoes to the vegetable gravy you have made and let them absorb the flavour – keep simmering.
- Taste the gravy, and add soy sauce if needed. Then add the eggs to the mix and leave to simmer for a further 5 minutes. Turn off the heat and set aside.
- Now back to the poori. Pour the vegetable oil into a large deep , frying pan and bring to a temperature of around 190C
- Once the oil is hot (test with a small piece of dough), place one of the poori pieces into the oil. Using two large spatulas, dunk the poori so that it is completely submerged. Keep doing this, as this is how the pooris will puff up.
- When one side is puffed, turn the poori over in the oil for a further few seconds and then remove to a plate with kitchen towel to absorb the excess oil. The whole process should take around 20-30 seconds. Repeat with all of the poori dough.
- Once you have reached the last few pooris, serve up with the egg and potato curry and enjoy your meal!