Velan's Cuisine Extraordinaire

[NOV]

1.
Make a soft dough with white flour rubbed with butter and seasoned with salt.
Set aside to rest.


2.
Slice red onions, green chilly, add salt and vinegar and leave to rest at least 4-6 hours. If you want, add a little red coloring.
This is the pickle accompaniment.


3.
De-skin sweet potato, cut into small cubes and cook in water, till soft. (Can be substituted with potato).

Dry fry small pieces of cinnamon, star anise and cloves (karuvaapattai, lavungapoo, kraambu)
Dry grind and keep aside. (I use idi-kallu)

In a pan, add sliced onion, green chilly, chopped ginger (one by one) in some hot oil. Once onion is soft, add cooked sweet potato, ground spices and salt to taste. Give a good stir and set aside to cool.


4.
Divide the dough into large balls and rest for 15 mins.
Roll out like poori.
Put filling sparingly on one half of the poori, carefully avoiding the edges.
Close up the poori and using a fork, seal the edges.
Deep fry in hot oil, till golden brown.
Serve warm, with pickled onions above.