Pooris with a twist

Hi everyone!

Here's a funky way of enjoying a fusion of Mexican and Indian cuisine:


POTATO POORIS WITH MANGO SALSA

Ingredients:

2 medium potatoes (boiled, peeled, mashed and cooled to room temperature)

2 tbsp. Chives

1 tsp. Chilli powder

salt to taste

1 3/4 cup white flour

1 cup bread flour

1/3 to ¼ cup. cold water or less

Method:

In a medium bowl combine the mashed potatoes, chives, chili powder, and salt, then add in flour and water.

Knead the dough for a couple of minutes until it is stiff enough to roll without adding extra flour.

Make small balls of the dough and cover them with damp cloth.

Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.

Repeat the same process to roll out all pooris.

Frying the Pooris

Heat plenty of oil in a pan until very hot.

Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.

This should take only a few seconds. Flip the poori over and cook the other side until golden brown.

Serve hot with curried vegetables, soup, dips or salsa.

Mango Salsa

Ingredients

1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

Also good with diced red bell pepper and jicama.

Method

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.Serve salsa with freshly cooked pooris.

reference:

http://www.elise.com/recipes/archives/000473mango_salsa.php