POORI

Hi All,

POORI!! When I hear this name I will completely forget about diet , oil less cooking and everything :)

Poori is my favorite all the time.But I will cook pooris once in a while as my husband is not such a big fan of pooris .

The poori is very simple to make and consumes very less time , The few tricks can make your pooris puffy,less oily and crispy.The recipe is as below ,

INGREDIENTS :

Wheat flour – 1 cup.

Salt – as required.

Water – appx 1/2 cup.

Sooji – 1/2 tsp ( optional).

Oil – for deep frying.

NEEDCLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.

METHOD :

1. In a bowl mix wheat flour , salt,sooji evenly.
   
2. Make a well in the middle of the flour and add water little by little and mix with your hands.
3. Mix well until the water mixes well with the flour and form dough , now knead the dough with your hands to form a thick mass.
   
4. The dough must not stick to your hands and should not stick to the vessel sides as well.
5. Unlike chapathi dough the poori dough must be dry and stiff.
6. Make small balls out of the dough.
   
7. Now using your roller and pin , flatten the balls into thick discs ( as like in picture).
   
   
   
   
   
8. Heat oil in a shallow kadai , when oil reaches hot drop each poori disc into the oil and press slightly with your spatula (this is done as to pooris to puff up evenly ).
   
   
9. When pooris puffup ,flip the pooris to other side and remove from oil when pooris turn golden yellow colour.
   
   
   
   
   
10. Drain the oil completely by holding the pooris slanting for few minutes (like in picture).
    
    
    
    
    
11. Serve hot with potato masal or side dish of your choice.
12. Some of the suggested sidedishes are,GREEN PEAS CAULIFLOWER MASALA,VEGETABLE KURUMA,POTATO MASAL , MOONGDAL SPROUTS BROCOLLI GRAVY , CHOLE MASALA, PANNER BUTTER MASALA,ELEPHANT YAM MASALA , STUFFED MIRCHI GRAVY.

NOTES :

1. Adding sooji is optional , it helps to keep the puff for long time but add them in little quantity.
2. Flatten the dough evenly thick , very thin discs will be not puff up and will be very crispy.
3. Drop the discs when oil is hot ,once you drop the discs it must puff up immediate with golden yellow colour.It should not stay at bottom of kadai and also should not turn into brown so take care in flame adjustment.
4. Knead the dough stiff , stiffer dough gives puff pooris and also consumes less oil.

HAPPY COOKING!!