Poori and Naatukodi Pulusu

Method

1. 1

   Dry roast all the ingredients required for the masala powder and blend into a powder. It shouldn’t be too fine.

   CinnamonBlack CardamomClovesDry Red ChilliPoppy SeedsCoconut ChunksBlack PeppercornsStar AniseGreen CardamomCoriander Seeds

2. 2

   In a large pot, add oil. Once hot, add the whole spices and fry for 1 - 2 minutes on a medium heat, or until fragrant. Add the onions, green chilli, salt and curry leaves, and saute for 6 - 7 minutes on a medium heat or until starting to turn golden, Add the ginger garlic paste followed by the turmeric powder and coriander powder. Mix to combine well and saute for a minute, or until the raw smell of the ginger garlic paste goes.

   Sunflower OilCurry leavesGreen ChilliOnionSaltTurmeric PowderGinger Garlic PasteCoriander Powder

3. 3

   Add the country chicken and mix well. Add the red chilli powder and half of the prepared masala powder. MIx well. Once the chicken starts to stick to the bottom of the pot, add water and bring the a boil. Cover and cook for 20 minutes.

   Red Chilli PowderWaterSaltCountry Chicken

4. 4

   Once the chicken is 70 percent cooked, add the tomatoes and curry leaves. Bring to a simmer and cook for an additional 20 minutes, or until the chicken is fully cooked.

   TomatoCurry leavesCoriander Leaves

5. 5

   Add the remaining half of the prepared masala powder along with coriander leaves

6. 6

   To make the puris, roll out the balls of dough into evenly sized circles, that are around 3-4 mm thick. Fry the puris in hot oil, until they puff up and are golden, around 30 seconds. Serve the hot puri with the hot naatu kodi pulusu and enjoy.