Are you a Chutney lover or a Puri lover? Doesn't matter as we have got Chutney Puris for you.
|Curry paste||1/2 Cup (8 tbs) (Tikka masala curry paste)|
|Extra firm tofu||14 Ounce (1 pkg)|
|Canned tomatoes||400 Gram (1 can)|
|Almond butter||1 Tablespoon (Unsweetened)|
|Water||1 Cup (16 tbs)|
|Lime juice||1/4 Cup (4 tbs) (Bottled is good)|
|Cauliflower||1 Small (Trimmed and broken into florets)|
|Pumpkin||700 Gram (skin removed, cut into chunks)|
|Canned coconut milk||270 Gram|
|Maple syrup||3 Tablespoon|
|Minced garlic||1 Teaspoon|
|Ground cayenne pepper||1/4 Teaspoon|
|Fish sauce||5 Tablespoon|
|Dry rice noodles||8 Ounce (Rice stick or vermicelli)|
|Red curry paste||2 Teaspoon|
1.To make chutney, take a blender and blend coriander and other ingredients. Make a thick paste by adding 1tbsp water at one time and blending until smooth.
2.Take wheat flour, salt in a bowl, add chutney into the bowl.
3.Add in oil and rub it into the flour. Add water slowly and knead to a stiff dough.
4.Rest the dough for 10 to 15 mins.
5.Divide the dough into equal portions.
6.Take a ball, roll it in a oiled surface till thin.
7.Drop poori in oil, press on top till puffy, flip over and cook
8.Serve with poori masala.