Friday, June 21, 2013

Poori | பூரி

Ingredients :-
 Wheat flour | Aata    2 cups  
 Fine Rava    1 tsp  
 Warm water  1 cup (adjust accordingly)  
 Gingelly Oil   1 tsp  
 Oil   for deepfry  
 Salt  as required

Method :-
1). In a bowl add wheat flour, rava and salt together, mix well. Add water little by little to form a dough, add oil keep kneading until it forms a little tight dough until no flour is sticking at the bottom.
2). Leave aside for an hour. Then knead it once again and pinch equal lemon sized balls. Take a ball and roll it out with rolling pins making sure the thickness is even. Don't make it very thin like we do for Chapathi's , it should a bit thicker. Keep aside.
3). Heat oil in a wide pan. Once it becomes hot, carefully slide the poori. Once it is completely immersed in oil, press gently with your spatula in the middle. Continue pressing until the Poori puffs up on all sides.
4). Turn the other side and fry till it turns golden color. Drain on a paper towel to remove excess oil. Repeat the same & fry the remaining dough. 
Serve hot with Channa Masala or Potato Masala .

Note :-
1. Adding rava to the wheat flour is totally optional, it gives nice crisp Poori' s and it will help to keep the fluffiness.
2. Don’t use wheat flour while rolling the dough, it leaves the black traces while frying and discolors the poori.
3. Try to prepare Poori 5 min before you start eating else Poori wont be puffed and looks oily.
4. Don't over fry the Poori for long time and make sure oil isn’t too hot otherwise the skin would become dark and will not be cooked inside.
5. Don’t stretch the dough little more than your palm size else you won’t get the puffed Poori

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Related Posts :-

Click here for more :- Indian-Breads Recipes 

Click here for more :- Poori Recipes
Click here for more :- Bread Accompaniments


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