Nowadays everyone is conscious of what they eat, so much so
pooris & other fried delicacies have disappeared from their daily menu.
Keeping the oil at the right temperature & ensuring that
there’s minimum moisture in the material to be fried, you can successfully deep
fry anything without making it soggy.
INGREDIENTS:
Whole wheat flour/atta: 1 cup (measured in a 200 ml cup)
Refined flour/maida: 1 cup
Semolina/rava: 1/2cup
Oil: to deep fry
Salt to taste
Water to knead
METHOD:
Mix atta, maida & rava together in a bowl.
Dissolve salt in water & knead the dough.
The dough has to be stiff.
Rest it for a while before rolling into small pooris.
Heat oil, fry pooris one at a time. Press the centre of the poori with
a spoon, it will puff up, turn over & brown the other side too.
Drain on absorbent paper & serve with potato bhaji.
This quantity gives about 25 pooris.
For the bhaji:
Potato: 200
g
Onion: 2
chopped
Green
chilli: 2 chopped
Ginger: 1
tsp grated
Curry
leaves: a few
Turmeric
powder: 1/4tsp
Mustard
seeds: ½ tsp
Black gram
dal/urad dal: 1 tsp
Salt to
taste
Oil: 1 tbsp
Wash
potatoes well & pressure cook whole with skin for 7 minutes.
Cool, skin
& mash them.
Heat oil in
a pan, crackle mustard seeds, then add urad dal, when brown, add chopped
onions, green chilli, ginger, curry leaves & turmeric powder.
Sauté well
& add mashed potatoes & a cup of water.
Bring it to
boil, add salt.
Serve with
hot pooris.
If you like
the consistency thick, do not pour water.
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