Poori, I love it so much..We make them atleast once a week, or i will surely miss them so much. But most of the time we make our normal poori and potato masala. But sometime i want to try it out differently, so i go for my methi poori or stuffed potato poori or even my palak poori.
Couple days back, i just want to make poori, but wanted to give a twist. I found a packet of ragi flour lying in the fridge. So decided to use that up. I remembered the recipe which my perimma gave me. Immediately gave it a shot. To my surprise it turned out so yummy. I served it with aloo matar and hubby loved it so much..So give this a try and let me know how it turns out for you..
Cooking Time : 45 sec to 1 min per poori
Serves : 4
Ragi Flour / Finger Millet Flour – 1 cup
Wheat Flour / Atta – 1 cup + for rolling pooris
Potato – 1 large boiled, peeled and mashed
Salt to taste
Oil – 2 tsp + for deep frying
Water as needed
Take a boiled potato and mash it really well. You can even run them in a blender. If you didn’t mash it properly then your pooris wont puff up. So mash it well.
Now take them in a bowl, add in salt, oil and water. Mix well.
Add in wheat flour and ragi and knead to form a stiff dough.
Divide this into small balls. Take one ball and roll them into pooris.
Heat oil for deep frying. Drop poori in hot oil, press on the top using a slotted spoon. It will puff up, now flip them over and cook on other side too.
Drain and set aside.
Serve with any curry of your choice.
|Take a boiled peeled potato|
|Use a fork to mash it|
|You have to mash it really well|
|Add in salt|
|Add in oil|
|Make it into a smooth puree..If this is not smooth |
then your pooris wont puff up..
You can even blend them if you want
|Now add in ragi flour|
|knead it to a firm dough|
|divide it into small balls|
|take a ball|
|flatten it slightly|
|roll it thinly|
|heat oil for deep frying|
|drop the poori in hot oil|
|press on the top using a slotted spoon|
|it will puff up|
|flip over and cook|
|drain and serve|