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How to make Poori?


how to make poori


If you know how to make poori, you can make this food as a delicious starter item for lunch or dinner.  Pooris are made usually on special occasions.  Learn how to make poori and make this dish not only for special events, but also for breakfast on Sundays and other holidays.

Pooris are made from wheat flour dough.

Coconut chutney, chickpea curry / channa masala, and aloo sabji / aloo sagu are some of the common side dishes for poori. Vegetable curry will also be an excellent side dish for this cuisine.

Pooris should be eaten when they are hot.  Cold pooris usually will not be crispy and tasty.






Servings: 9 pooris


1.
Wheat flour 1 cup
2.
Oil 1 teaspoon
3. Fine Rava (chiroti rava) or rice flour 1 teaspoon
4.
Salt to taste
5.
Water
6.
Oil for deep frying




How to make Poori - Steps


1.
Mix wheat flour, fine rava or rice flour, oil and salt.

Make the dough using nearly half a cup of water.  The dough should be little hard than chapati dough.
How_to_make_poori_S1
2.
Coat the dough with little oil and cover it.

Set aside for five minutes.
How_to_make_poori_S2
3.
Create nine, equal-sized balls from the dough.
filler_photo
4.
Roll out a ball into a poori using a rolling pin. The rolled ball should not be very thin.
How_to_make_poori_S4
5.
Heat oil in a deep frying pan.
How_to_make_poori_S5
6.
Drop the rolled ball gently into the oil, when it reaches the smoking point.

Using a spatula, press the poori gently.
How_to_make_poori_S6

How_to_make_poori_S6b
7.
Turn each poori upside-down when it is inflated.
How_to_make_poori_S7
8.
Fry until both the sides turn golden-brown.
filler_photo
9. Remove the poori from the oil and place the poori on a paper napkin so it absorbs the extra oil.   filler_photo
10. Poori is ready.

Serve hot with chickpea (channa) curry or channa masala curry, aloo sabji / aloo sagu and or coconut chutney.
How_to_make_poori_S10


TIPS
How to make Poori?
1.
While rolling out the poori do not use extra flour. Instead, use oil. 
2.
A point you have to keep in mind on how to make poori is If you roll out thin pooris, they will not inflate when fried.
3. If you use more oil for frying, you can fry more pooris at a time.
4. If you use rice flour instead of fine rava, pooris will be less crispy.




You may also be interested in the following south Indian vegetarian recipes:

Coconut Chutney Chapati Aloo Sabji / Aloo Sagu
how to make coconut chutney how to make chapathi how to make aloo sabji
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