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
Ingredients:
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
Method:
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.
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| Take a boiled peeled potato |
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| Use a fork to mash it |
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| You have to mash it really well |
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| Add in salt |
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| Add in oil |
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| some water |
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| 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 |
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| Now add in ragi flour |
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| wheat flour |
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| knead it to a firm dough |
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| divide it into small balls |
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| take a ball |
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| flatten it slightly |
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| roll it thinly |
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| heat oil for deep frying |
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| drop the poori in hot oil |
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| press on the top using a slotted spoon |
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| it will puff up |
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| flip over and cook |
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| drain and serve |
thanks a lot for posting the recipe immediately….its a really healthy…usually i omit making pooris…now i can make guilt-free pooris….
seems poorii sucks more oil
Can we make dis dough overnight n use it nxt morning? Wud thr b ne problem if we refrigerate it?
Try adding little salt to hot oil while frying…..so that the fried items doesn't absorb oil…….
@fathimaThat is a nice tip
@AnonymousYou can refrigerate and use
Hi aarthi found the content to be same as yours http://vaniensamayalarai.blogspot.in/2015/03/ragi-poori.html?m=1
i not sure why mine didnt puff.the dough sticks to my slotted spoin when i press.
is it too much water..or left out at room temperature too long?
@Li Yoke Hoit may be because dough is not firm or it may be too saft. Or the oil which u fried is not hot enough
Does it work the same way if I omit the potato?
@Anonymouspotatoes make the poori soft
Can i add curd instead of potato
@revathynot sure about it
nice food with the nice post
http://www.chatarpatar.in/
Wow nice making..definitely should try…