Jun 2, 2013

Tomato Puri (not the chaat)

Puris are my darling dotzy's all time favourite breakfast and today being a Sunday we decided to feast on them. 

I had seen that Rafs was hosting the Tried and Tasted event this month and the featured blog was Maayeka. Incidentally I had come across this blog a couple of weeks ago and one of Mrs. Anjana Chaturvedi's recipes, the tomato poori, had caught my fancy. I tried it out today and it was super yummy. I had to really scramble to get pictures before they got devoured. The accompaniment to the puris was the most kid friendly side dish, onion and potato curry. 

The original recipe can be found here. The only deviation I made was to not add the baking soda. 

Tomato Puri

Servings: 16 puris
Prep Time: 15 mins Cook Time: 30 mins 


1 1/2 cups Whole wheat flour
1/2 cup Fine Semolina (Rava)
1 tsp Cumin powder (or use Cumin seeds)
1 tsp Red chilli powder
1 1/2 tbps Mint leaves (finely chopped)
1 Tomato pureed
Salt to taste
Oil for deep fry


  1. Mix the flour, semolina, cumin powder, red chilli powder, salt, mint leaves and oil. 
  2. To this add the tomato puree and mix
  3. Knead and form a dough, adding a little water if required.
  4. Cover and keep aside for 30 minutes
  5. Heat the oil till it becomes hot enough to fry.
  6. Pinch off dough and roll it in your hands to form 1 1/2 inch diameter balls
  7. Using a rolling pin, roll the ball out to a 4 inch wide dough circle.
  8. Slide this into the hot oil and fry till golden brown. 
  9. While frying, gently patting the poori with a slotted spoon while enable it to puff up.
  10. Drain excess oil, remove the poori and place it on a tray covered with paper tissue. This helps absorb any excess oil. 
  11. Serve tomato puri hot with onion-potato curry or chutney. 

How to Puree Tomato

  1. Boil 3 cups of water
  2. Make slits in the tomato and immerse it in the boiling water.
  3. Allow it to cook in the boiling water for around 4 minutes till soft
  4. Remove from hot water and immerse it in cold (room temperature) water for 5 minutes
  5. The above process is called blanching.
  6. Remove the skin of the tomato in a thin layer
  7. Grind it to a puree in a mixer/blender. Do not add water while grinding.
  8. Use the puree in any recipe which requires tomato puree. 
Sending this to Tried and Tasted event being hosted by Rafs!

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