“This turkey gets cozy
In a blanket new,
Replacing the pigs
The comfortable few.
Thanksgiving came early
Sweet & savory two,
Packed in a bite
Especially for you.
So double dip
Yes, that’s allowed too,
Eat one, eat many
But don’t forget to chew!”
I usually don't believe in deep frying. It's hard for me - except when I'm in a pub and someone else is frying. But when it comes to poori (fried wheat Indian flatbread), I do make an exception. Mainly because the apartment smells like holiday when these are being fried. Poori says celebration like no other!
These deep fried wheat-flour flatbreads are eaten almost all over India. Synonymous with family gatherings and festivals, they are a happy food and eaten with a variety of curries. In the mood to come up with a memorable dish, I was instantly reminded of Turkey - another happy food...for thanksgiving. And I love that Turkey works beautifully with sweet & spice alike (think cranberry sauce, turkey chili..). There you have it, the inspiration behind this dish.
Two happy foods + sweet & spice = celebration in your mouth & a good life.
Simple, isn't it?
For the poori (fried wheat flatbread)
1 cup wheat flour
½ teaspoon caraway seeds (optional, but I love the flavor they give)
1/4 tsp salt
1 teaspoon olive oil
½ cup warm water (or as needed to make a soft pliable dough)
For the mango chutney
1 ripe mango, pureed
¼ teaspoon cumin powder
1 teaspoon lemon juice
1 teaspoon fresh coriander, finely chopped
½ teaspoon red chili powder
Salt & pepper
For the yogurt dip
½ cup thick greek yogurt (or mayonnaise, if you want to indulge)
2 tablespoons fresh mixed herbs, finely chopped – I used coriander, mint & chives
½ teaspoon paprika
½ teaspoon curry powder
Salt & pepper
5-6 slices of Turkey breast
Make the chutney & yogurt dip
Mix all the ingredients for the chutney and refrigerate for 1 hour. (Yes, it’s as simple as that!)
Mix the yogurt, herbs, curry powder, salt, pepper & paprika and refrigerate for 20 minutes to let the flavors fuse.
Make the poori
Mix the flour, salt and caraway seeds. Add water slowly and work into a soft dough. Knead till smooth and then roll into long disc and cut into 15-16 equal parts. Roll each part into a 2 inch round of medium-thin thickness.
Heat oil for deep frying and once hot, drop the poori’s in one by one. Poori's usually rise to the top and puff up almost immediately. However, the caraway seeds sometimes prevent it from puffing. Don't worry as this is normal. Turn around the poori once and remove as soon as it's light golden brown on both sides. Don't over cook or it will soak up oil and become hard. Wrap in aluminum foil to keep warm and soft till ready to use.
Make the rolls
Spread a layer of the yogurt dip on the poori, followed by a thin slice of the turkey ham (cut out rounds from the ham if needed). Roll the poori, cut off the edges and secure with a string of spring onion.
Serve with the chili mango chutney. A fairly easy & quick appetizer with a sweet & spicy kick.