Tomato Puris with Curry Leaves

Tomato Puris with Curry Leaves – a puffy, slightly crisp deep fried Indian bread using whole wheat flour, tomatoes and curry leaves, a perfect bread to dip in curries and Indian gravies!

Puri or pooris are one of our favorite Sunday breakfast dishes! When my boys were young, this used to be their favorite weekend breakfast with some Onion and Potato Bhaji or curry.

WHAT ARE PURIS/POORIS?

Puris or Pooris are nothing but whole wheat flour dough rolled into small discs and deep fried in hot oil until puffed up and golden brown. The type of flour sometimes varies; it could be just all-purpose, sometimes with some semolina and whole wheat or a mix of flours. But our favorite is these pure whole wheat flour puris!

Our traditional accompaniment for this is usually a potato-onion curry or just a potato curry like “Mulki” Bhaji ,some delicious Indian curry like Matar Paneer Masala Curry or even a dal!

We love puris so much, I sometimes make it for lunch too and this time, rustled up some potato curry which I learnt from a good friend from my Delhi days – Aloo Raswala with just potatoes, tomatoes and some simple spices to dip my puris in!

I had just purchased a large basket of fresh tomatoes and had plucked a large bunch of fresh curry leaves from our garden. I love to add nutritious curry leaves in many of my dishes; as whole leaves in tempering or chopped in curries, dosas, chutneys etc.

This time, I ended up making some Tomato flavored Puris using freshly blended tomatoes and curry leaves instead of water to bind the atta or whole wheat flour for the puri dough and was so happy with the outcome.

I did add one of my current favorite herbs, dried fenugreek leaves or Kasoori Methi as we love the flavor of this in curries and parathas too!

Just make a fairly tight dough, slightly tighter or harder than any paratha or roti dough using whole wheat flour, puree of tomatoes and curry leaves and a dash of kasoori methi (optional or even finely chopped cilantro)

Divide into lemon sized balls and roll into discs.

Deep fry the rolled discs in hot oil until puffed up, golden brown and cooked on both sides.

Remove and serve hot with your favorite curry; we enjoyed with this delicious, no-onion, no garlic Aloo Raswala and a seasoned yogurt raita!

You can also enjoy these crisp yet soft puris with:

Mixed Vegetable Kadai Masala,
Creamy Mushroom Masala Curry
Or even a dal like One-Pot Mixed Dal Curry

Do give this tomato flavored puris a try soon and enjoy with your favorite curry!

Happy Cooking and Eating Foodies!

Here are some more Indian flat breads you may like:

Now, let us see how to make delicious Indian flatbread Puris with Curry Leaves:

Yum

Tomato Puri with Curry Leaves

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 2-3

Tomato Puri with Curry Leaves

A puffy, slightly crisp deep fried Indian bread using whole wheat flour, tomatoes and curry leaves, a perfect bread to dip in curries and Indian gravies!

Ingredients

1 ½ cups whole wheat flour/atta
2 small tomatoes, chopped
Handful of curry leaves (or coriander leaves)
2 tsp dried fenugreek leaves/kasoori methi, optional
Salt to taste
Oil for deep frying
Extra flour for dusting

Instructions

TO MAKE THE PURI DOUGH:

In a blender jar, make a paste of tomatoes and curry leaves without adding any water.
Try to make a fine paste.
In a large mixing bowl, add the flour, kasoori methi and salt.
Tip in the pureed tomatoes and mix well to form a tight and slightly firm dough, adding water if needed or more flour.
Knead well to a smooth dough, cover and set aside for 10 minutes.

TO MAKE THE PURIS:

When ready to fry, heat oil in a deep saucepan for deep frying.
Knead the dough slightly and divide into small lemon sized balls.
Roll using a rolling pin, dusting with flour as necessary into fairly thin 3 to 4 inches in diameter discs.
Once the oil is hot, drop one puri disc into the hot oil and using a ladle, gently press over the frying disc; you will notice the puri puffing up.
As soon as one side is fried, flip and fry the other side too until both the sides are golden brown and fried; will take less than a minute.
Remove and place on paper towel lined plate to absorb the extra oil.
Continue making the other puris too.
Serve soft, puffy and slightly crispy Tomato Puris dotted with curry leaves hot with any Indian curry you like. We enjoyed with our favorite aloo curry!
Enjoy Foodies and Happy Cooking!

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