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-- Happy Momma

Breads : Poori

Number of servings: 5


List of ingredients:
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.

Other recipes that go well with this one: Chutney : Pudina
Chutney : Pudina Pachadi
Side Dish : Beans Kobbari Koora
Side Dish : Osili
Dals / Pulses / Soups : Sambhar
Side Dish : Dal and Cilantro
Side Dish : Carrot Kobbari Koru
Side Dish : Cabbage Kobbari Koru
Side Dish / Snacks : Chole
Dals / Pulses / Soups : Sambhar (Microwave Recipe)
Side Dish : Potato Curry
Chutney : Red Onion Chutney
Chutney : Mint and Cucumber
Chutney : Onion and Mint
Side Dish : Mixed Vegetable Curry (Microwave Recipe)
Side Dish : Bendakaya Koora (Okra curry)

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