For the second day of Blogging Marathon#22, final week I decided to prepare a savoury Bengal dish. This recipe is also from Indian Food Forever website. During the early days of starting my blog, I prepared a tawa cooked version of this poori. But I think the deep fried ones tasted better. I prepared these […]
The bathura I usually prepare is just like poori dough but kneaded with curd instead of water. The softness comes from the curd used. When I saw this recipe it was different. It used yeast along with curd. The bathuras were flaky, crisp on the outside and very soft inside. The texture was awesome and […]
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 […]
This is a healthy version of pooris. I just added 1/2 cup of cooked palak paste to the poori dough with a pinch of baking soda to get lovely green pooris. This was made as an attempt to make my daughter eat palak. And at last I succeeded in doing so. Now my daughter has […]