Memory lane:
Whenever i make the dough for poori, my daughter will come and help me. Then she will start her own mini version. Kneading the dough, rolling it and making mini odd shaped poories. She'll make sure we eat her poories too. Love you chellam :)
Before marriage my mom used to make poories during holidays, our birthdays and on new year's day (starting the year with poor, kesari, and chicken kuruma...yum!
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| Fluffy poori |
Whole wheat flour/atta -2 cups.
Salt to taste.
Water.
Oil-2tsp
Method:
1. Take 2 cups of flour and add salt make a small depression in the flour.
2. Add water and knead till it becomes a firm dough.
3. Add oil and knead some more.
4. Cover the dough with a wet kitchen towel and leave it for 15- 20 mins.
5. Divide the dough into lemon size balls.
6. Flatten the balls with a rolling pin into 5-6 diameter discs.7. If it's sticky sprinkle a little flour on the board.
8. Heat oil in the pan. when the oil is hot deep fry the poories.
9. To make puffed poori, place the poori in hot oil press a puffed side of the poori gently with slotted spoon.
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| press a puffed side of the poori |
Tips for taste:
1. Add water little by little and knead the dough. First the dough will be crumbly, add some more water till it becomes a hard dough (dough should not be v.soft)
2. Too much flour dusting will make a burned flour coating on the
poories.
3. To make poori kizangu make the potato masala and sandwich it between two poories.
Suggested side dish: Thakkali-kootu/Tomato Chutney , Potato Masala / urulai kizangu masala
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| fluffy poori |
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| poori kizangu |
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| cover the dough with a wet towel |
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