Saturday, 25 July 2009


Weekend breakfasts back home would always be something special. One of them being Poori. Poori is one of the items which is everybody's favorite. My mom would make nice puffed and soft poris. I never managed to do it. After marriage it was my husband who actually taught me how to make puffed poori. According to him the making of good poori starts from the 1st step of preparing the dough itself. If the dough is too soft then the pooris will come out flat (it will not puff) and also they absord a lot of oil. After 3 years I can say I have finally learnt how to make nice pooris. Here is the recipe.

Wheat flour - 2 cups
Oil - 1 tbsp
Milk - 1/4 cup
Water - enough to make the dough
Oil - for deep frying

Mix flour,oil and milk and add enough water to make dough which is not too soft as chappathi dough. Knead thouroughly and keep aside for 10 to 15 mins. If the dough is left longer, it will absord lot of oil.

Take a portion of dough and make small ball (size of a tiny lemon)
Roll them into round shape using rolling pins. The pooris should be rolled a little thicker so that they puff. While rolling use oil instead of flour because the flour sticking on the poori will absord more oil.

Meanwhile heat oil in a deep frying pan.
Fry the pooris on both side till brown.
The hot pooris can be enjoyed either with Potato masala or vegetable sagu.

Preparation time: 30 to 40 mins
Can make about 20 to 25 poori depending upon the size of the poori

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