Friday, March 25, 2011

Perfect dinner for a perfect day...Poori with Alu sabzi

Finally back after a small break... my son Aditya is having spring break.. so that doesnot leave any time for me to attend to my blog. 
Yesterday was a great day.. A perfect match between indians and the aussies..We all were in a great mood.. So thought will make a nice dinner to end the day. Hence made hot puffy pooris with Alu sabzi and Banana rasa for dessert. In this blog i will share with you the recipe for soft and puffy pooris.

I have always been a big fan of Pooris . The key to making good pooris is that the dough should not be very loose (not very wet) and the oil used for frying should be very hot.If the dough is loose , pooris will soak alot of oil. If is too stiff, then pooris will have broken ends.If you fry in oil that is not very hot , you will end up with pooris that are hard and flat just like papads. You should also roll the dough in to poories that neither too thick nor too thin. if the dough is rolled too thick then when they cool they will  be all leathery.

The recipe goes like this..

  1. Wheat atta  2 cups
  2. Water         1 cup warm (I needed about 1 cup. But this might vary depending on the type of atta used)
  3. Oil               1 tbsp
  4. Salt            1 tsp or as per taste
  5. Sugar          2 tsp optional (According to my mother, adding sugar helps keeps the pooris puffed for a long time , hence i use but as i said its completely optional)
  6. Rava          1/4 cup soaked in little water. This gives a nice grainy look on the surface of the pooris. But this is again optional. My mother does it , hence following her footsteps:)
Oil for deep frying

  1. Take atta, sugar, salt and soaked rava in a bowl.
  2. Adding water little by little to make a dough that is tighter than the chappatti dough.
  3. Take 1 tbsp oil and add it to the dough and knead a stiff dough.
  4. Heat the oil in a kadai. To test the oil temperature, add a small ball of the dough into the oil.If the ball comes up immedietely, it means the oil is ready.
  5. Fry the pooris one by one. After you put the puris in the oil , remember to lightly press them with the spatula. This helps them puff up. Then turns it over. 
  6. When done, remove them in to a plate over which you have put a paper towel to remove the excess oil.
  7. Warm , puffy pooris can be served with Alu sabzi, chole or as in karnataka, with saagu.
Note: Remember to make the dough just before you are ready to fry. If you make in advance, the dough will become loose and pooris will soak up alot of oil.

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