For the second day of BM#48, weekend Brunch, I planned for yet another elaborate brunch. Sunday breakfast at home is either Appam with Tomato Kurma or Poori channa. I didn’t want to break the tradition and decided to make two different poori variety to make it even more elaborate. As always the breakfast is had at around 10.30 or so. Since hubby dear had his clients coming early morning, he was clear that he will only have a quick breakfast. On hearing I made so much, he was looking skeptical, saying how I expected him to indulge in such heavy breakfast, considering the elaborate Sunday lunch.
Only then it struck me that I completely forgot about the lunch part and wondered how will we even do justice to the breakfast. I then said that we vegetarians will do the justice and rest can diet if they wanted. So it was all one poori each for all of them. Even then they said it was heavy. I gave up. However I had a field day, enjoying the Matar Kachoris with Alu Sabzi and the Bedmi Poori with Bedmi Chana Subzi.
Matar Kachoris/Matar Pooris and I go a long way. I first remember hearing about it during our Calcutta Visit and enjoyed our share of stuffed pooris. Infact back home, I made these Matar Pooris and enjoyed. While I was checking out for ideas, I remembered the kachoris, as these are called in some parts of the country, made with fresh matar and checked again.
While the typical Kachoris are deep fried, hard crispy shells, stuffed with spicy filling, these kachoris are softer and more on the stuffed paratha types. Infact these are regular pooris only, simply referred as Kachoris. I read that this breakfast is famous in UP and Delhi as well. So I am going to generally tag this as North Indian Recipes.
I enjoyed both the set of pooris so much and I am sure I am going to repeat these often!