Poori Recipes
POORI
You can take poori in a savory or sweet direction. Growing up, we'd eat it with chana masala or a potato curry, but I also put cinnamon sugar on it.
Provided by Maneet Chauhan
Categories side-dish
Time 40m
Yield 4 poori
Number Of Ingredients 9
Steps:
- Mix the atta, semolina, rice flour, ajwain, sugar and salt in a bowl. Mix in the ghee with a spoon until the mixture is crumbly. Add the water and knead with your hands to make a tight dough. Add a little more water, 1 teaspoon at a time, if needed. Cover the dough with a damp cloth and set aside for 15 minutes.
- Knead the dough again for a minute and then divide into 4 lemon-size balls. Using a rolling pin, roll each ball into a 4-inch disk (if the dough is sticky, rub a little bit of oil on it to prevent it from sticking).
- Fill a Dutch oven or other pot with 3 inches of oil and heat over medium heat to 350˚ F. Slip a disk of dough into the hot oil. Press down gently with a slotted spoon or a spider and fry until the poori puffs up, 30 seconds to 1 minute. Flip the poori over and fry on the other side until golden brown, another 30 seconds to 1 minute. Drain the poori on a plate lined with a kitchen towel. Repeat with the remaining dough.
BHEL POORI
Steps:
- Peel potatoes and cover with by 1 inch in a 2- to 3-quart saucepan, then boil, uncovered, until just tender. Drain in a colander. When potatoes are cool enough to handle, cut into 1/4-inch dice.
- Just before serving, stir together potatoes and remaining ingredients except chutneys in a large bowl, then stir in 1/2 cup tamarind chutney and 2 tablespoons cilantro and mint chutney. Serve immediately with remainder of chutneys on the side.
- *Available at Indian groceries and Kalustyan's (800-352-3451; kalustyans.com).
POORI
Make and share this Poori recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 5
Steps:
- Sift all purpose flour and salt. Add 1/2 tbsp oil. Knead lightly. Add water and knead well till becomes soft. Water should be added gradually. Keep aside covered for about 20 minutes.
- Divide into about 10 portions. Roll out each portion into a round size of about four inch diameter.
- Heat oil to very hot in a deep frying pan. Fry one at a time with light tapping so that it puffs, turn over till light golden. Drain and remove.
- Serve hot with any curry or can be taken as it is.
- Note:-Important points to note are - kneading and frying. Too much kneading with oil will make very crunchy luchis. But luchis should be soft and puffed.
Nutrition Facts : Calories 98.2, Fat 1.7, SaturatedFat 0.3, Sodium 0.8, Carbohydrate 18.2, Fiber 1.8, Sugar 0.1, Protein 2.9
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Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent.It is eaten for breakfast or as a snack or light meal.It is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes.. Puris are most commonly served as breakfast and snacks
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