Poori and Jhunka

Imagine :You have been planning to go to the super market to pick up veggies but have found no time.
Couple of onions are staring at you and that is all you have in the kitchen.
And you still want to dish up something for the couple of friends who decided to stop over !
Don’t fret ! This is an ideal situation for preparing Jhunka – a simpleton's side dish with no frills that goes best with pooris and also gives Bhakri (jowar roti ) and chapathi good company.
Jhunka always reminds me of Simhaghad (a fort on a hilltop near Pune ). We trekked uphill exhausted and met this lady who makes Bhakar-Jhunka and we gobbled it up at lightning speed and ended the meal with a Chaaz (masala majjige/buttermilk) , hmm.. fond memories …

Jhunka

Ingredients

• 2 level tbsp besan
• 2 sliced onions
• 1 tomato(Firm and chopped)
• 4-5 green chillies
• 1 tsp sesame seeds(white)
• 1 tbsp coriander leaves
• 1 sprig of curry leaves
• ½ lemon size tamarind
• salt to taste
  
• Oil for seasoning

Method

1. Heat the oil and season with mustard, cuury leaves, sesame seeds and slit green chillies.
2. Add thinly sliced (length-wise) onions and sauté it till golden.
3. Add chopped tomatoes.
4. Meanwhile mix besan with the tamarind juice and salt. Add enough water to make this mixture around ½ cup.
5. Now slowly add this to the seasoning and stir it well.
6. Let it cook for 6-8 minutes and keep stirring it. Add little water if it becomes too thick.
7. Take it off the stove and garnish it with coriander.

Poori
Ingredients

• 2 Cups Wheat Flour
• 1-2 Tbsp Fine rava
• 1 tsp ghee (to make it crisp)
• 1 tsp sugar(for browning)
• 1 tsp salt
• Water
• Oil for deep frying

Method

1. Mix all the ingredients into a tight dough and cover it.
2. If the dough is really tight , its easy to roll out the pooris.
3. While rolling out pooris I use a dot of oil instead of flour as it spoils the oil fast.