Oye Hoye! Get Ready for a Chatpata Treat: Poori with Zingy Vindaloo!

Namaste, mere pyaare doston! Sat Sri Akal! Kem cho? Chef Curry Do’pyaza here, back in your kitchens and hearts with another flavour-packed adventure! Today, we’re diving headfirst into a dish that screams “celebration” and “deliciousness” – fluffy, golden Pooris paired with a fiery, tangy Vindaloo.

This isn’t just food, folks. It’s a memory, a feeling, a burst of sunshine on your plate!

When Do We Feast on This Delight?

Think of vibrant festivals like Diwali, Holi, or even a simple Sunday brunch with family. Poori and Vindaloo is a crowd-pleaser, perfect for any occasion that calls for a bit of indulgence. It’s especially popular during the cooler months when the warm spices of the Vindaloo provide a comforting hug from the inside out. In Goa, where Vindaloo originated, it’s practically a staple all year round!

A Little History Lesson with a Pinch of Spice

Our story begins in Goa, a beautiful coastal state in India. Vindaloo’s roots trace back to the Portuguese “carne de vinha d’alhos,” a dish of meat marinated in wine vinegar and garlic. Over time, the Goan cooks, with their incredible culinary skills, added a fiery Indian twist with the addition of chillies and spices, creating the vibrant Vindaloo we know and love today. Poori, on the other hand, is a classic Indian bread, enjoyed across the country in countless variations. Pairing these two powerhouses together? Pure genius!

Let’s Get Cooking!

Preparation Time: 30 minutes
Cooking Time: 45 minutes

Ingredients for the Star Players:

For the Fluffy Pooris:

2 cups Gehun ka atta (Whole Wheat Flour)
1/2 teaspoon Ajwain (Carom Seeds)
1/2 teaspoon Namak (Salt)
2 tablespoons Tel (Oil)
Water (as needed to form a dough)
Tel (Oil) for deep frying

For the Zesty Chicken Vindaloo:

500g Murgi (Chicken) pieces, cut into bite-sized pieces
2 large Pyaaz (Onions), finely chopped
2 tablespoons Adrak-Lahsun paste (Ginger-Garlic Paste)
2-3 Hari Mirch (Green Chillies), slit (adjust to your spice preference)
2 tablespoons Sirka (Vinegar) – white or apple cider works best
2 tablespoons Tel (Oil)
The Vindaloo Spice Mix:
- 1 tablespoon Dhaniya powder (Coriander Powder)
- 1 teaspoon Jeera powder (Cumin Powder)
- 1 teaspoon Haldi powder (Turmeric Powder)
- 1 teaspoon Lal Mirch powder (Red Chilli Powder) – Kashmiri chilli powder for colour and mild heat
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Rai (Mustard Seeds)
- 4-5 Laung (Cloves)
- 1 inch Dalchini (Cinnamon Stick)
- 6-7 Kali Mirch (Black Peppercorns)
- 1 teaspoon Shakkar (Sugar) – balances the tanginess

Step-by-Step: From Kitchen Novice to Culinary Rockstar!

Making the Light and Airy Pooris:

In a big bowl, mix the gehun ka atta, ajwain, namak, and 2 tablespoons of tel. The ajwain adds a lovely aroma and aids digestion!
Slowly add water, little by little, and knead into a smooth, firm dough. Not too sticky, not too dry – just right!
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This makes the pooris puff up beautifully.
Heat oil in a kadhai or deep frying pan over medium-high heat. The oil needs to be hot enough to puff the pooris quickly.
Divide the dough into small, equal-sized balls.
Roll each ball into a small, circular disc, about 3-4 inches in diameter. Don’t make them too thin!
Gently slide a poori into the hot oil. It will sink at first, but then puff up like a golden balloon!
Use a slotted spoon to gently press the poori down to help it puff up evenly.
Fry until golden brown on both sides.
Remove and drain on a paper towel-lined plate. Keep warm.

Whipping Up the Fiery Chicken Vindaloo:

In a bowl, marinate the chicken pieces with ginger-garlic paste, haldi powder, and a pinch of namak. Let it sit for at least 15 minutes.
In a pan or pot, heat oil over medium heat. Add mustard seeds and let them splutter.
Add chopped onions and green chillies. Sauté until the onions turn a beautiful golden brown. This is crucial for a flavourful Vindaloo!
Add the marinated chicken and sauté until it’s lightly browned on all sides.
Now, add the vindaloo spice mix (dhaniya powder, jeera powder, lal mirch powder, garam masala, cloves, cinnamon stick, and black peppercorns). Sauté for a minute until fragrant.
Pour in the vinegar and add sugar. Give it a good stir.
Add enough water to cover the chicken. Bring to a boil, then reduce the heat, cover, and simmer for about 20-25 minutes, or until the chicken is tender and the gravy has thickened to your liking.
Taste and adjust the seasoning if needed. A little extra vinegar for tanginess or sugar for sweetness? Your call!

Chef’s Secret Tips for a Stellar Dish:

Poori Perfection: Don’t overcrowd the pan when frying pooris. Fry them one or two at a time for best results.
Vindaloo Magic: The key to a great Vindaloo is the balance of spices and the slow cooking process. Don’t rush it!
Spice Level: Adjust the amount of red chilli powder and green chillies to suit your taste. Remember, you can always add more, but you can’t take it away!
Resting the Dough: Resting the poori dough is crucial for soft and fluffy pooris.

Cooking it Your Way:

Gas Stove: The classic method, perfect for controlled heat and flavour development.
Induction Stove: Works just as well as a gas stove, offering precise temperature control.
Pressure Cooker (Vindaloo only): For a quicker version of the Vindaloo, pressure cook the chicken for 3-4 whistles after adding water.
Slow Cooker/Crockpot (Vindaloo only): A fantastic option for a super tender and flavourful Vindaloo. Cook on low for 6-8 hours.
Air Fryer (Poori only): While not traditional, you can “bake” the pooris in an air fryer for a healthier option. Brush them lightly with oil and air fry at 375°F (190°C) for a few minutes per side.
Oven (Poori only): You can bake the pooris in an oven at 375F for 10-15 minutes.

Nutritional Information (Approximate per serving):

Calories: 450-550
Protein: 20-25g
Carbohydrates: 40-50g
Fat: 25-35g

Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.

Serving Suggestions: A Feast for the Senses!

Serve the hot, puffed-up Pooris immediately with the tangy, spicy Chicken Vindaloo. A side of cooling raita (yogurt dip) or sliced onions can provide a refreshing contrast to the heat. Garnish with fresh coriander leaves for a pop of colour and aroma.

Time to Get Cooking!

So there you have it, folks! A complete guide to making Poori with Vindaloo that will tantalize your taste buds and impress your loved ones. Don’t be shy, give this recipe a try! Cook it with love, share it with your family and friends, and let the flavours transport you to the sunny shores of Goa. Happy cooking!

Until next time, keep those pots simmering and those smiles shining!

Your friend,

Chef Curry Do’pyaza