Poori.
Atta, water, some oil, ajwain (caraway seeds). knead into dough. Heat oil. to test, you can put a small bit of atta, it will puff up or blister(depending on size). roll out small circles using oil rather than atta. fry. Once the Poori puffs up, give it a few seconds before turning it over. Adjust heat as you go.
Bombay chutney
Make a slurry of Besan (alternatives are pea flour or chick pea flour). What the hell... go to an Indian store and get besan! Add salt and a bit of red chilli powder to the slurry. keep aside.
In a kadhai, two tbsp. oil. Heat. Add mustard seeds, jeera, chopped green chillies, Hing, Kadi patta, Ginger ( that's important). add the slurry to the termpering and let it cook. stir continuously. Low Heat to avoid clumping. add water if it becomes too thick too fast. taste to see if its cooked. raw besan tastes terrible. Add juice of one lime, sprinkle coriander leaves and serve with Booff Pooris. Oh Des!!!
Why serve? Eat. Get someone to make the pooris.
Have no idea why its called Bombay chutney.
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