Puffy whole-wheat breads (Poori) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 725) by Raghavan Iyer
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roti flour
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Kidney beans with a cardamom-yogurt sauce (Dahi elaichi rajmah); Sweet-tart split green lentils with mustard (Moong nu dal); Stewed potatoes with yellow split peas (Urulikazhangu kootu); Chile-hot dumplings with buttermilk (Paruppu unday more kozhumbu); Bamboo shoots with a smoky-tart garlic sauce (Bambalay curry); Easy cauliflower and peas with a curry leaf sauce (Cauliflower pattani); Young jackfruit with onion and tomato (Kathal chi bhajee); Mrs. Joshi's potatoes with a fresh coconut-lime sauce (Batata bhajee); Potatoes with fresh coconut and chiles (Thenga urulikazhangu); Tender potatoes with ground fenugreek (Aloo subzi); Potato cubes in a sweet onion sauce (Aloo kaanda bhajee); Chunky potatoes with golden raisins (Aloo kishmish ki subzi); Mashed potatoes with roasted red chiles (Podi maas); Mashed potato curry with lime juice (Limboo podi maas); Cumin-spiced potatoes and tomatoes (Bateta nu shaak); Half-moon potatoes with fenugreek greens (Aloo methi subzi); Potato-onion curry (Urulikazhangu vengayam bhajee); Coconut-chile squash (Shorrakai avial); Root vegetables and pea pods in a green pea-coconut sauce (Surti undhiyu); Sweet watermelon with garlic and red chiles (Tarbooz ki subzi); Lime wedges pickled in cayenne pepper and mustard oil (Nimboo ka achar)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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