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Pork Vindaloo with phoogas

Dec-25-2016
Leena Korgaonkar
30 minutes
Prep Time
120 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Pork Vindaloo with phoogas RECIPE

On the west coast of Maharashtra, close to Mumbai lies Vasai -Virar belt. It is populated by fisherfolks and east indians who are predominately catholics. Pork Vindaloo is the commonest dish cooked in every household during xmas and easter.

Recipe Tags

  • Easter
  • Non-veg
  • Easy
  • East Indian
  • Shallow fry
  • Simmering
  • Main Dish

Ingredients Serving: 4

  1. Pork mutton 1kg
  2. Garlic 1 cup
  3. Jeera 2Tblsps
  4. Whole dried red chillies 5-6
  5. Vinegar 1 cup
  6. Vindaloo masala 3-4tblsps
  7. For phoogas (means balloon in marathi )
  8. Maida 2cups
  9. Yeast 1 1/2 tsp
  10. 100 ml lukewarm milk
  11. Sugar 1 tsp

Instructions

  1. Clean the mutton thoroughly. Grind together garlic jeera and red chillies in vinegar. Add ground masala and powdered masala t o mutton. Add salt to taste. Cook on low heat for about 2hours. Stir in between every 10 min. DO NOT ADD EXTRA WATER. THE MUTTON COOKS IN ITS OWN JUICES. Cook till the masala sticks to the mutton Serve hot with bread (paav) or phoogas For phoogas Soak yeast in lukewarm milk with sugar. Let it dissolve completely Add yeast mixture to maida. Add salt to taste Prepare a soft dough Let the dough rise to double size Knead again and keep aside for 1 hr. Make small balls of the dough and deep fry till golden brown

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Kanak Patel
Dec-26-2016
Kanak Patel   Dec-26-2016

Lovely, it looks absolutely mouthwatering...

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