May 8, 2011

Poori



There are no surprises here as Poori is usually everybody’s favorite both young and old alike. This along with potato Masala is one of our favorite breakfasts/dinner.

Ingredients
Atta/ wheat Flour:                 1 cup
Semolina/rava:                     2 tsp
Salt:                                    To Taste
Water:                                 fewer ½ cup to make dough
Oil                                        for deep fry

Method:
  • Mix the three ingredients in a bowl. Add the water slowly and mix it.
  • Once it comes together, knead 10 minutes and keep covered.
  • Keep the wok/Kadai ready in stove top with enough oil to deep fry
  • Take small balls (small lemon size), roll without using any flour (if stick use little oil). It should not be thin, roll slightly thick
  • Drop slowly in oil and with a ladle try to press down the puri in oil. They will start to puff. And try to turn slowly. Both sides should be fried.  Take out and drain in paper towel.
  • Serve with potato masala.
 Tips to make Good Puris.
  • Do not rest the dough for longer time, result will be oily puris.
  • Make the dough little harder not sticky like for roti.
  • Don’t use flour when it sticks, use little oil – The flour will spoil the deep-frying oil.
  • The oil should be hot, but in medium heat.








1 comment:

  1. wow delicious combo..:) and thanx for ur tips, using oil instead of flour when dough is a bit sticky..:)

    ReplyDelete

CURD RICE/DADDOJANAM

Yogurt Rice Tempered with Spices and. Pomegranate.   This moist, pleasantly seasoned rice and yogurt dish in the South Indian ...