Poori

Poori is the most favorite food for all Indians young or old. For children it can be packed for lunch or served when they return home after school. Here you can check the recipes for regular poori, cheese poori & palak poori.

IMG_9170

Potato masala is the most common accompaniment for poori; other side dishes that go well with poori are chickpeas masala, dal, or tomato gravy. 

First let us look into the recipe for regular poori:

Cooking Time : 20 min

Yield: 20 pooris

Ingredients:

  1. Whole wheat flour – 1 and 1/2 cup (300 g)
  2. Water – 1/2 cup (100 ml)
  3. Salt – 1/2 tsp
  4. Oil for deep frying – 400  to 500 ml

img_4764

Cooking Method:

  • Mix wheat flour with salt, add water and knead them into a hard dough.
  • Divide dough into 20 medium sized balls and grease them with oil.
  • Roll each ball into a thick circle using roller pin and cut into a neat circle using a lid.
  • Heat oil in a pan in high flame until its temperature reaches 225 deg Celcius.
  • Now reduce the flame and slide poori slowly into oil and fry in medium flame.
  • When the bottom turns golden, flip to other side.
  • When both sides are fried, reduce the flame & remove poori from oil.
  • Place it on tissue towel to drain excessive oil.
  • Similarly make all pooris adjusting the temperature between 200 & 225 deg Celcius.
  • Serve hot puffy pooris with potato masala; click here for potato masala recipe.

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Please Note:

  • While rolling poori, grease dough with oil rather than dusting with flour. If you dust with flour while rolling, it clouds the oil and pooris get coated with burnt flour particles.
  • Water & flour ratio (1:3) and oil temperature are important for making crispy puffy pooris.
  • If your dough is hard (ie. made with less water) the poori will be firm & fluffy.
  • It is better to fry pooris immediately after kneading, else the dough will become soft.

Same way you can prepare cheese poori and palak poori and you can refer the images below (that are self explanatory) for their recipes  :

Cheese Poori

Ingredients: IMG_9442

Cooking Method: 

Palak Poori

Ingredients:IMG_9451

Cooking Method:  First we have to steam the chopped palak leaves & green chilli (or you can microwave for 2 min) and blend without adding water. If your palak puree is watery, reduce the water accordingly.

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4 Comments Add yours

  1. PARSN PALM LEGEND COIMBATORE says:

    Shall we use the flour once kneaded or wait for specified time ?

    Liked by 1 person

    1. Megala says:

      It is better to use the dough immediately else it becomes soft and poori absorbs more oil. If the dough is hard we will get firm poori with less oil absorption.
      By the way, thanks for stopping by!

      Like

  2. Paru says:

    Fotos r osum…helps for better understanding …neat explanation

    Liked by 1 person

    1. Megala says:

      Hi
      Thanks Paru! Looking forward to more suggestions.

      Like

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