Breads : Poori
| List of ingredients: |
|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| 2 cups | chapathi atta (wheat flour) | |
| 2 spoons | butter | |
| a little | sugar | |
| | salt to taste | |
| Cooking procedure |
|---|
| Mix all the ingredients together and make a thick dough with enough water. Knead the dough
well and make it as pliable as possible. Heat oil (to fully immerse each poori) in a kadai or
any deep dish skillet. Divide the dough into small lemon size balls. Roll them into small
rounds using a rolling pin. Dust away any excess flour, and fry them in oil. The oil should be
hot. Only then will your pooris rise well. Once the poori has risen, turn and cook on the
other side. Remove and place on a paper napkin to soak up any excess oil. Serve hot with any
side dish of your choice. |
| Any additional information: |
It is important to use fresh dough to make pooris; unlike chapattis where u can use dough kept
in the fridge. If u use old dough, u'r pooris will drink-in a lot of oil, which is not only
bad for health, but will limit the number of pooris that u can eat.
Apart from that fry the pooris immediately after u've flattened them. This is because, when u
flatten the pooris there is moisture in them, and when u fry them, the moisture is released
and u'r pooris will rise, and remain soft. But if u let them sit for some time, the moisture
will dry out, and the pooris will not rise or come as soft as expected.
Make sure the dough u use is a good quality one. Or if u grind the wheat, make sure it is
finely ground. |
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