Today is the second day of Blogging Marathon#18. I am posting under Indian Basics. For this week I will be posting about different types of dough used for making flat breads. Poori is a very famous breakfast in Tamilnadu. The hotels will serve hot and puffy pooris with potato masal and the combination is very classic. Getting puffy pooris depends on various factors. As pooris are deep fried, it is very important that it does not taste oily. Unlike the chapathi dough, poori dough must be used immediately to get perfect pooris.
1. The dough must be very firm and we need to knead it to make it a little soft. If we prepare a soft dough, then the poori will become soggy and absorb more oil.
2. While rolling out the dough into a disc, it needs to be of uniform thickness throughout. This is also a fact to get puffy pooris.
3. The oil to fry the poori has to be very hot.
4. Once the disc is in oil, it has to be pressed into oil with a ladle until it puffs up. Then it can be flipped so that the other side is also fried.
5. Adding rava or sooji makes the poori crisp.
6. Wheat flour can also be used in preparation. You get softer pooris compared to those with maida/ all purpose flour.
Ingredients:
Makes 8 pooris:
Maida/ Wheat Flour/ a combination of both flours-1cup
Salt-3/4tsp
Water-1/4cup
Oil-For Deep Frying
Take flour and salt in a bowl.
Add water and knead a firm dough. Add water little by little. Depending upon the flour, the water added may vary.
Knead the dough for 5minutes until smooth and slightly soft.
Divide into 8 equal portions
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18
