Amma's Recipes: Nagori Poori | Puri with Paneer Korma

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“A mother's love is something we keep locked deep in our hearts; always knowing it will be there to comfort us.”  ~ Harmony Ferrario

Nagori Poori, all puffed up and ready to be devoured.

Yesterday was Mother's Day - a day that celebrates the essence of a mother, her importance in our lives, to cherish the everlasting bond we share with them and acknowledge their selfless love.

...well, if I may ask, do we really need a special day to express our feelings and make our mothers feel special? Honestly, all my mother would want is to hug her and plant a kiss on her cheek. That in itself is a mother's day for us. :-).  I have talked about her many times before and I never get tired of it. She is an inspiration to me and my little sister and would strive to be like her when I hit 50!

Make sure the dough is stiff.

uncooked poori.

Today's recipe - Nagori Poori is a recipe I bookmarked eons ago and the korma recipe is my mom's classic and a long time family favorite. It is very versatile and works best with any combination of vegetables, meat, eggs and paneer/tofu.

The weather here in Hyderabad is quite unpredictable these days. Durring one such chilly, gloomy days, my mother made these with spicy paneer korma on the side. Amidst some funny family conversations and while watching a old black & white Telugu movie, these pooris were devoured until the last morsel and gone in matter of minutes. :-)

Now, its your turn to enjoy! Buon appetito..

Paneer Korma. 

{Recipe}  Nagori Poori with Paneer Korma

Adapted from here. NDTV Cooks

Makes 5-6 medium sized pooris

Ingredients:

1 cup maida/all purpose flour
2 tbsp ghee
2 tbsp yogurt/dahi
1/4 tsp ajwain/carom seeds
salt- to taste
1/2 cup or less water
oil - for frying

Preparation:

1. In a large bowl, mix maida, ghee, ajwain, salt and yogurt. Add water little by little and knead to a stiff dough.

2. Make small lemon sized balls of the dough and roll out into small rounds.

Note: Click here for step by step pictures of frying a traditional poori.

3. Heat oil. Slide one-poori-at-a-time into hot (not smoking) oil and it almost instantly rises up. For puffy pooris, the trick is to press down slightly.  Fry until light golden brown. Drain all excess oil and drop them onto a paper towel. Serve immediately to enjoy them at their best taste.

Paneer Korma:

Cut paneer into small cubes and fry them in oil until light golden brown. Drain excess oil on paper towels. Follow this post for the korma recipe. Just add the fried paneer at the very end.

We all scream for poori!!!

Previously posted Amma's Recipes:

Instant Mango Pickle
Chana Dal Wadi ki Kadhi (Lentil Dumplings in Yogurt Gravy)
Cut Mirchi Bhajji (Double Fried Cut Chilli Fritters)

Kova Billalu & Kobbari Undalu (Ammama's recipe)

Eggplants stuffed with a Spice paste

Spice Powder for Dry Curries

Poori Bhaji/Poori Koora 

Coconut Chutney and Babycorn Kurma

Vegetable Biryani

Aloo/Tofu Kurma (Version 1)

until next time,