Suvir

Pooris - Fluffy Puffy Bread

 

A poori is a most beautiful edible treat to behold. In the kitchen as it is made and fried, and as it arrives on the table, to be consumed. Puffy and light, crisp outside and chewy in its bite, it is a miraculous invention and one that always pleases. 

We grew up eating pooris on tyauhaars (religious festivals) and at special dinners where a "fancy meal" was being served. Channas (chickpeas), rase waale aloo (potatoes), khatta meetha kaddu (sweet and sour pumpkin) and halwa (semolina pudding) are some of the dishes I associate with the making of pooris. 

They are delicious. Easy to make. Its all about practice, practice and practice when it comes to the making of pooris. 

 

Chanda Aloo - Moon shaped potatoes

 

Chanda Aloo cannot be made in enough quantities at our home. Two people can finish what a dozen people might eat at a fancier meal where everyone is being a tad more formal. Such is the beauty and comforting deliciousness of this simple potato dish. It goes back to my grandmother’s family’s table in Kurwaar. A recipe that has been passed down generationally. It now has fans across the continents. Friends and family members have taken it with them.