Pooris
http://www.recipenext.com/articles/129/1/-Pooris/Page1.html
By Shweta Arora
Published on August 1st, 2010
Ingredients:
Plain chappati flour 2 1/2 cups
Water to make dough 2/3 cup
Ghee or clarified Butter, 1 tbsp
ajwain, 1/2 tsp
Salt 1/2 tsp
Oil for deep frying
Method
For the poori dough
Mix plain flour, salt, ajwain and ghee.
Gradually add water and knead it into a stiff but pliable dough.
Cover the dough with damp cloth and set aside for 15 - 20 minutes.
Knead dough a little again. Dough should be stiff enough to roll without extra flour,
Make small balls of the dough.
Take one ball of dough and you can use a little oil if it sticks to the rolling pin.
Roll it out into 4 to 5 inches round.
Repeat the same process to roll out all pooris.
For frying the Pooris
Heat plenty of oil in a wok until very hot.
Put in a poori and immediately start flickering hot oil over the top of the poori with a spatula.
It would swell up like a puffed ball.
This will take only a few seconds.
Cook from both the sides until golden brown.
Serve hot with vegetables, aloo ki sabzi or chole and along with the variety of pickles.
Pooris, fried but still its hard to resist.
Pooris can be enjoyed with Aloo ki Sabzi i.e., Potato vegetable or Chole. Or they can be even relished with Aam ka Achaar.
This can be given to kids in tiffin or can be taken on long distance journeys too as they tastes good even after long hours.
Ingredients:
Plain chappati flour 2 1/2 cups
Water to make dough 2/3 cup
Ghee or clarified Butter, 1 tbsp
ajwain, 1/2 tsp
Salt 1/2 tsp
Oil for deep frying
Method
For the poori dough
Mix plain flour, salt, ajwain and ghee.
Gradually add water and knead it into a stiff but pliable dough.
Cover the dough with damp cloth and set aside for 15 - 20 minutes.
Knead dough a little again. Dough should be stiff enough to roll without extra flour,
Make small balls of the dough.
Take one ball of dough and you can use a little oil if it sticks to the rolling pin.
Roll it out into 4 to 5 inches round.
Repeat the same process to roll out all pooris.
For frying the Pooris
Heat plenty of oil in a wok until very hot.
Put in a poori and immediately start flickering hot oil over the top of the poori with a spatula.
It would swell up like a puffed ball.
This will take only a few seconds.
Cook from both the sides until golden brown.
Serve hot with vegetables, aloo ki sabzi or chole and along with the variety of pickles.