
BM #116 : Week 3, Day 2
Theme : Indian Flatbread Thali
Like I mentioned yesterday, my deep frying skills aren’t the best. I neither like to deep fry nor am I good at it! So these deep fried pooris are a rare occurrence at my place. Can you blame my husband for getting excited? He LOVES pooris, but his borderline cholesterol is great excuse for me not to make any :D. Hey, it’s all for his own good, believe me! ;-)
This thali was planned on the fly. I had sambar rice with raita and pickle planned for lunch. I had some leftover chole from the night before. So decided to pair the chole with poori and serve as part of the lunch. I want to make batura for the chole someday, but I always come up with some good sounding excuse for wanting to postpone it.
I made three kinds of pooris – plain, ajwain (carom seeds) and a chutney flavored poori. The flavors are inspired from the same YouTube video. The chutney flavor wasn’t too prominent in the final poori though. I might increase the amount a little more next time (if I ever make poori again!)
I always serve chole with cut raw onions and lemon wedges. Since there was a salmonella outbreak and I didn’t know where my onions were sourced from, I skipped the raw onion part. I needn’t have worried, it was not from the farm that recalled it. So I served chole with lemon wedges. I also made a fresh garlic chutney, originally from Vaishali’s space, using frozen green garlic. Fresh green garlic always reminds me of our trip to Ahmadabad for BM 25 meet and Vaishali :-).
Read on for the recipes and more pictures.

The thali has three kinds of poori though each plate has only one poori each.
- Chutney Poori
- Ajwain poori
- Plain poori
- Chole
- Lime wedges
- Fresh garlic chutney
- Sambar rice
- Raita / yogurt
- Pickle
- Kachumber (salad)
- Gulab jamun (readymade)

- 1 cup wheat flour
- Water to make a dough
- Salt as needed
- Oil to deep fry
- For the chutney : Grind together 1 cup coriander leaves, 1/2 cup mint leaves, 3 green chilies, 1 teaspoon cumin seeds, 1 inch piece of ginger To a smooth paste without adding any water OR use 3 tablespoon readymade green chutney
- Add the wheat flour into a mixing bowl. Add the chutney and salt as needed. Slowly add water and mix it in. knead to get a slightly stiff dough. Cover and Set aside for 10 minutes.
- Take a small lime sized ball of the dough, roll it out using a little oil to prevent dough from sticking to the rolling pin. Deep fry in oil, drain once it puffs up and serve hot with chole.

Ajwain poori:
- 1 cup wheat flour
- 1 teaspoon ajwain/ carom seeds
- 2 teaspoons ghee
- salt as needed
- Water needed to make a dough
- Oil to deep fry
- In a mixing bowl, add the flour, ajwain seeds, ghee and salt. Mix to combine and add water little by little and form a smooth but stiff dough. Take a small ball of dough and roll it out into a small circle. Deep fry to make pooris. Serve with chole or any curry of your choice.

Kachumber:
- 1 small onion
- 1 big tomato
- 1 small cucumber
- 1 small green chili
- Salt and lemon juice, as needed
- Finely chop all the vegetables and mix in a bowl with salt and lemon juice as needed. Serve with pooris or chapati.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116