Friday, April 29, 2011

Poori (पूरी)

Ingredients: ( To make -4)
  1. Atta (Wheat flour) - 2cups
  2. Kasoori methi - 1tsp
  3. Kaloongi (Mangrella, onion seed) - 1/2tsp
  4. Salt to taste
  5. Ghee or cooking oil - 3tsp
  6. Lemon juice - 2tsp (Use Fresh lemon juice) (Optional)
  7. Lukewarm water to knead as required
  8. Curd (Yogurt, dahi) - 4tsp (Optional)
  9. Oil for deep frying



Method:
  1. Put flour in a large bowl.
  2. Mix kasoori methi, kalonji, salt, lemon juice, oil.
  3. Now add a little water at a time and start to mix the flour to form a dough.(you can use yogurt also)
  4. Knead well till you get a uniform dough. (medium soft dough)
  5. Poori dough should be harder than chapati (roti) dough. (Cover with wet cotton cloth so the dough does not dry out).
  6. Divide in to a small balls and roll it out into a small circle with medium thickness.don't make it too thin else it will come out crispy, repeat for all dough.
  7. Heat oil in kadhai (wok) .
  8. The oil should be perfect tempetaure to get perfect pooris.
  9. Drop small piece of dough (tiny bit of the dough) in to oil.if it is raises to top immediately, your poori oil is ready and you can start frying pooris.
  10. Slide a rolled poori slowly in to hot oil.if it is rises to top immediately then press the poori slightly with a spoon (Poori spoon). this help them in puffing up.
  11. Turn them upside down and fry from other side.( don't turn the side untill the bottom side is properly cooked i.e light golden in color.
  12. Take out the pooris and place it on paper towel .
  13. Serve with any sabji , dal, pickle. 

2 comments:

Cefzil said...

I was searching for blogs related to indian dishes.I will use it in place of bread. Great work .My kids will love it.

Thanks
________
Roger

Rinku Naveen said...

Crispy puris.. Loved the addition of methi and onion seeds..

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