SOFT AND FLUFFY POORIES
Poories are small flat rolled breads of wheat flour which are deep fried. Poories can be crispy or soft. I like soft Poories as they can be consumed either hot or even after several hours of their make.
Usually, Poories are made on festivals, occasions or when there is a huge gathering at home. Poori is generally eaten with potato curry or any other curry or vegetable, kheer, Raita and mango pickle.
INGREDIENTS FOR MAKING POORIES FOR 4 PEOPLE
•4 cups wheat flour.
•1/4 teaspoon salt
•3 teaspoon oil. (any vegetable oil)
•Water to knead the flour.
•Sufficient oil for deep frying
LET'S BEGIN
•Add salt and 3 table spoon of oil to wheat flour and give it a good mix.
•Slowly add water to the flour to make a dough which is neither too firm nor too soft.
•Cover and let it rest for 15min.
•Make small equal balls of the dough and roll it into small round thin flat breads with rolling pin.
•Add sufficient oil in the pan and heat oil on high flame.
•Dip the rolled Poories in hot oil.
•Very soon it will pop up and become fluffy.
•Flip over and remove from oil.
•Place the Poori on tissue paper to remove excess oil if any.
•Hot Poories are ready to be served with any curry, vegetable, kheer, Raita and mango pickle.
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Poories are small flat rolled breads of wheat flour which are deep fried. Poories can be crispy or soft. I like soft Poories as they can be consumed either hot or even after several hours of their make.
Usually, Poories are made on festivals, occasions or when there is a huge gathering at home. Poori is generally eaten with potato curry or any other curry or vegetable, kheer, Raita and mango pickle.
INGREDIENTS FOR MAKING POORIES FOR 4 PEOPLE
•4 cups wheat flour.
•1/4 teaspoon salt
•3 teaspoon oil. (any vegetable oil)
•Water to knead the flour.
•Sufficient oil for deep frying
LET'S BEGIN
•Add salt and 3 table spoon of oil to wheat flour and give it a good mix.
•Slowly add water to the flour to make a dough which is neither too firm nor too soft.
•Cover and let it rest for 15min.
•Make small equal balls of the dough and roll it into small round thin flat breads with rolling pin.
•Add sufficient oil in the pan and heat oil on high flame.
•Dip the rolled Poories in hot oil.
•Very soon it will pop up and become fluffy.
•Flip over and remove from oil.
•Place the Poori on tissue paper to remove excess oil if any.
•Hot Poories are ready to be served with any curry, vegetable, kheer, Raita and mango pickle.
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