Poori with Tomato Chutney

I know you guys might be wondering.. What a combo? But yeah! this is my dad's favourite dish for breakfast. Every Sunday, poori with tomato chutney will be the weekend special. And surprisingly, for the past twenty-five years it seems to be the greatest hit in my mom's kitchen. He still enjoy this dish as if he is having it for the first time. But the main reason for posting this uncommon recipe here is the event I Love My Dad hosted by Jay.

Also, when I called him to wish on Father's Day and asked "What's Special There Daddy??" He said (filled with joy) "Lajawab poori aur tamathar ki chutney".  And this left me thinking, "What's so special about this dish?". But yeah! it is still my dad's "The Favourite Dish".
So, when I came across this event at Jay's blog, I've decided that I'll definitely post this simple recipe for her event. It's just a small attempt to spread my dad's simple taste among others.  

Ingredients:

For Poori -
1 cup Wheat Flour
Oil for deep frying
Salt to taste
Warm water as required

For Tomato Chutney -
4 ripe tomatoes, cubed
1 large onion, diced
3 green chilli, chopped
1 (1 inch) ginger root
2 garlic cloves, chopped
1 Red Chilli (dry)
1 tsp mustard seeds
1/2 tsp Red Chilli Pwd
1/4 tsp Turmeric Pwd
2 tsp Oil
Salt to taste
Cilantro, to garnish

Method:

For Poori -

Put the wheat flour in a large bowl, make a well in the center of the flour and add salt.
Add little water at a time and start to mix to prepare the dough. Instead of water, we can add yogurt to make soft and chewy pooris. Knead the dough until it is medium-soft. Add 1 tsp oil and knead again for few minutes. Cover the dough with damp cloth and keep aside for 15 mins.
Now divide the dough into golf-sized portions and roll these portions into balls between your hands till they become soft and without any cracks. Using rolling pin, roll each ball into a 5" circle.

Heat oil in a deep frying pan on a medium flame. Deep fry the pooris one at a time, pressing gently over both sides with a slotted spoon. This will help the pooris to puff up. Fry until it turns golden brown. Drain on kitchen paper and serve hot.

For Tomato Chutney -

Heat oil in a pan. Splutter mustard seeds and dry red chilli. Add onion, green chillies and garlic clove, saute till onion turns translucent. Add red chilli pwd and turmeric pwd, saute for a minute. Add tomato pieces and ginger. Cover and cook till all masalas are mixed completely and tomatoes are tender. Add salt to taste. Remove from heat and garnish with cilantro.

Avoid using the same oil for frying pooris. Use left-over oil, after frying, for regular cooking purpose.