Pooris are a favourite everywhere. My husband loves pooris and would welcome the idea If I could fnd a way to make it for him everyday!!! Pooris are a part of my childhood, as they are special sunday tiffin preps. Sunday evenings, with piping hot pooris and masal and a cup of coffee….They were also an easy day-ahead preperatory travel foods. Mom would make soft fluffy pooris and wrap them up in a layer of banana leaf and insulate them by wrapping them n newspapers – Just like in the hotels. Pooris are great with channa, masal, pickle and hey even sugar, when I was a little girl! My little one has it with Nutella or Apple Butter….
I am guessing the secret to make soft fluffy pooris is in the making of good dough thats well knead. And there is also this frying technique….Let`s go over it here. I also use a Poori Press that I bought from the Patels in Devon Avenue, Chicago for a mere 8 bucks. The best part of using the Poori Press is that even after frying 40 pooris, ,the oil stays clean and without a speck. Kneading the dough well, would anyway render soft pooris on using the manual belan or rolling pin.
2 cups of Whole Wheat Flour
1 1/2 spoons of salt
Water as accordingly.
Oil to fry the Pooris.
- Pour only sufficient water and knead the dough well to make a smooth ball.
- The dough should not be sticky and not too dry too.
- Cover and keep for at least ten minutes, and roll in to small lime sized balls.
- Use the Poori Press and make pooris which are uniform in texture and shape.
- Pour out the oil in to the kadai, and allow it to heat. The oil should be hot but not smoke.
- Gently slip in the poori and allow a second for it to cook. Gently press the poori with the back of the ladle and allow it to fluff.
- Now turn over and allow to cook on the other side.
- Drain out the excess oil and place the fried pooris in a container lined with kitchen tissue to wear out the excess oil.
- Serve Hot with Madras Poori Masal.
This is my entry for JFI-Wheat which is a brainchild of Mahanadi and hosted by RomaSpace.