POORI:
Poori is one of my favorite food, especially after my college days. Since my mom used to make a lot and lot of tiffin varieties, poori and chapathi are her benchmark, you won’t believe me, her pooris are fluffy-light and delicious. Its quiet common but you won’t find any oil over the poori. I tried to do the same and one fine day I achieved the same texture (luckily before marriage I succeed) after marriage i use to make Poori very often, especially on weekends – my hubby’s favorite Food. Weekends only he able to taste and njoy the food, so most of my special recipes will takes place on the weekends.
Ingredient:
- Whole wheat flour – 1 cup
- Salt – 1 tsp
- Olive oil/mild cooking oil – 1 tblsp
- Baking soda – 1/8 tsp (optional)
- Water – as req
- Oil – for deep frying
Procedure:
Step 1:
In a wide mixing bowl add the flour and salt and mix well (if you adding baking soda add by this time- baking soda helps to raise the poori and absorbs oil)
Step 2:
Pour water little by little until it reaches the chapathi dough consistency. Now add a tblsp of oil and knead for a while and rest for some time
Step 3:
In a frying pan pour the required oil for frying the poori’s and pre heat the oil by that time rolled out the pooris (take a lemon sized ball of dough, dust the dough with the wheat flour and start rolling the dough with your rolling pin on the board in clock wise direction to achieve the circular shape.)
Step 4:
Once the oil get enough hot then add the poori one at a time. It will puff up within a min or so then flip it and allow it to cook for few seconds, once the sizzle sounds off take off the poori and place it over a paper towel and serve hot with poori masala or any subzi.
