Quick fix diwali recipes

Quick fix diwali recipes

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Sunday, September 1, 2013

POORI RECIPE | HOW TO MAKE POORI | SOUTH INDIAN BREAKFAST RECIPES


When i posted the recipe of POORI MASALA | POORI KIZHANGU, few readers were asking to post the recipe of how to make poori too. Though i make it twice a month, but never had a chance to click the making of Poori as either it would  be on weekends or on a weekday morning breakfast. Finally i made poori for kids snack , after they come from school, generally they eat meals as they normally take some tiffin like idli, paratha, chapathi or bread for lunch. When i made this around 3 pm suddenly i thought i would click poori so that it will be useful for readers too. So in a hurry i clicked and posting the recipe now.
poori
Scroll down to note down the tips as how to make poori in advance if you have guests coming to home.
INGREDIENTS (YIELDS 1O POORIS)
WHOLE WHEAT FLOUR 1 CUP
SALT 1/4 TSP
SOOJI (RAVA) |SEMOLINA 1/4 TSP(OPTIONAL)
SUGAR 2  PINCHES
OIL FOR DEEP FRYING
WATER TO KNEAD THE DOUGH
Poori
METHOD:
  • In a wide bowl add the whole wheat flour, salt, sugar,sooji (if adding) and slowly add water to this and make this into a pliable dough.
  • Do not make the dough very tight else while rolling it will not come smooth. Do not make it too soft else it will absorb oil too.
IMG_2572 IMG_2577
  • Divide this into equal sized small balls.
  • Heat the oil for deep frying. Dust the rolling board with flour and roll the ball into a small medium thick disc.
IMG_2574 IMG_2576
  • When the oil is hot, carefully drop this into the oil and deep fry on both sides.
IMG_2582 poori
  • Using a jolted ladle take out the puffed poori draining the excess oil.
poori
  • Always ensure that the oil is very hot. else pooris will not puff.
  • If the pooris while rolling has any hole in it it will not puff.
Poori
Notes for making pooris for guests
Generally i won’t opt for making pooris when i have guests coming to my house for lunch or dinner. I always make Chapathis as i can make in advance and keep in a casserole. If i start make making pooris, i can not spend time with the guests and finally they also end up coming in the kitchen to help me out to roll the pooris. But i learnt this tip from a friend which i tried twice and it worked out very well.
  • Grease a wide plate with oil.
  • Roll the pooris as mentioned above . Place them on the greased plate . while placing do not keep it one above the other. they should not be over lapped.
  • Put a cling wrap on this and keep it in the refrigerator . this can be made 1- 2 hrs in advance.
  • Just when all are ready to eat, heat the oil and start frying the pooris.
  • You get fluffy soft pooris.

23 comments:

  1. it looks so tempting.......yummy

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  2. jeyashree
    before putting pooris,should the oil be medium hot or very hot?how much time a poori take?thanks.

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    Replies
    1. The oil should be very hot while putting the first poori, may be later after 2-3 you can bring it to medium hot, adjust accordingly. If too smoky,simmer it. If not too hot, pooris will not puff.Pooris will get fried in 30to 45 seconds if oil is hot.

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  3. Nice write up Jeyashri. Love the way the puri looks. I have my puri pics in the draft for so long. Atleast after seeing ur post I feel like writing mine.

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  4. I'll keep the tip in mind & try next time. Me too planning to post poori for long time but couldnt :)

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  5. my mother in law makes it similarly...by adding rava and sugar to the flour. Puri looks super tempting ...

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  6. poori is all time favorite :) !

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  7. Perfectly puffed up pooris.

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  8. i love to eat poori but i avoid bco'z of the deep frying.. perfect looking poori..

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  9. very tempting clicks Jeyashri, perfect puffed poori..

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  10. I have been craving puri alu for some time. your perfect round puris are temtping me

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  11. Nice tip jeyasri...most of time, my guests will be coming and helping me out while calling them for dinner. Will follow this way to roll and fry..

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  12. Nicely puffed puris. Nice idea to rilk and keep in fridge

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  13. puri is all time favourite to one and all... very tempting..

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  14. I also avoid making puris for the parties just for the same reason which you have mentioned :-). Your idea is very nice but, I couldn’t get it completely. You are saying that it should not overlap each other. In that case do you keep lot of trays? if yes, then how do you stack it without touching each other.

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    Replies
    1. It is tough to keep lot of trays in fridge, atleast you can roll 2-3 trays and keep it separately in each rack say 15 to 20 pooris and roll so that initially few u can start frying atleast.

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  15. Pooris are a favourite at home..looks so tempting...
    I have seen that if you knead or roll the poori dough in advance, they absorb lot of oil..so I always make when required for us at home
    But during parties, I do fry the Pooris immediately she I knead the dough, that will be the last dish I make for that day..so when serving it will be warm, not puffy and super hot..but no option , when you have to make around 100 Pooris..

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  16. Just finished my dinner but still seeing ur pooris am tempted to have few :)

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  17. Thank you for this recipe. I ate poori few days ago and I love it. I will try out your recipe at home. Greetings from Poland :)

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  18. Nicely made poori with wonderful tips

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