Day 7 of 7 days of Recipe Marathon.
Closing the week long recipe marathon (in my case its Roti Marathon) with our beloved bread, Poori. This is puffy bread, deep fried in oil. We like having them with vegetable Sagu, or most times with Aloo palya and Coconut chutney.
I made this Pooris using my Mom's recipe. Its a very simple recipe, dough should be kneaded to soft but stiff and should rest for not more that 10-15(otherwise this will absorb lots of oil), and dough needs to be fried at the medium-high temperature, in order for the pooris to puff up.
- Whole wheat flour - 1cup
- All-purpose flour/Maida - 1cup ( used any India atta instead of wheat and all purpose flour)
- Oil - 2 tbsp
- Salt - 1tsp
- Water - about 1 cup ( for kneading)
- Vegetable/Peanut Oil - 1 - 2 cups ( for deep frying).
- Take flour/atta, salt and oil mix well. Now add water little by little and mix to form a stiff dough. Add little oil to hands, knead until soft for about 5 mins,cover and let is rest for 10- 15 min.
- Heat oil in a pan/wok on medium. Turn to medium high while frying.
3. Roll the dough to about palm size and bit thicker than regular rotis.
4. When oil is hot, drop the rolled dough, through the edge of the wok(just one at a time).
5. In a few seconds, the dough will puff up (if not press gently with back of the ladle).
6. Turn/ flip gently and let it fry for few more seconds on the other side,. Take it out with a stainer, drain, any excess oil on paper towel.
Pooris are ready to be served. We enjoyed ours with Aloo Palya and Chuntey.
* Frying temperature is the main thing while making Pooris, make sure to maintain med-high temperature.
I very much enjoyed cooking for this Week long Recipe Marathon. Thanks Nupur for this lovely event to end 2009.