Wednesday, May 26, 2010

Puffy Poori

Pooris are my favourite eventhough they are full of oil; I admit I can't deny them.. Actually, these are a specialty of North Indians, but Keralites are also not bad at making pooris. I would suggest you do not consume poori late night cuz that might cause you heart-burn and also gift u a bad sleep. Anyways, try this out, sure this will turn out awesome!

Wheat flour : 2 cups
Ghee : 1 tbspn
Salt : as required
Warm water : less than 1 cup
Vegetable Oil : for deep frying
  • Add salt to wheat flour and mix well. Add warm water and mix thoroughly using a spatula. 
  • Pour ghee all over the dough and knead with your hands until u get a smooth, slightly looser, sticky dough than that of chappathi. 
  • Cover the dough with wet cloth. Keep aside for about half an hour. 
  • Make small balls similar to the ones u make for aripathiri. Remember to grease your hands with a little ghee/oil since the balls tend to be sticky.
  • Take a chappathi/poori presser and grease both sides with ghee/oil. Press each of the balls between the greased sides of the presser to obtain a not too thin, round poori.
  • Pour oil in a kadai and wait until the oil gets very hot. Put a poori into the kadai from one side as you do to fry a pappad. Put the stove under medium to high flame. Adjust heat as required. 
  • Flip the poori after a few seconds and you'll know the poori is ready once it turns golden brown and puffs up. 
  • Serve hot with potato kurma or peas curry. Its better to serve hot since the pooris would loose the crispiness n puffiness after some time.
Note : You may add a little milk to the flour while kneading for better taste.

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