Poori is one of the childhood delicacy which I still relish but off course in moderation, usually in all indian homes poori is prepared during festive season for prayers to weddings
My son, Aayan loves to eat it without any side
dish and simply adore his expressions when he says “Poorrri , hmm Yummy !”
dish and simply adore his expressions when he says “Poorrri , hmm Yummy !”
I remember the time as a kid when Sunday’s used
to be very special as mom would prepare something new and we all gather in the
kitchen to see the special dish for the day.
to be very special as mom would prepare something new and we all gather in the
kitchen to see the special dish for the day.
Wait over ! Here comes that perfectly round
and well puffed up poori.
and well puffed up poori.
Trust me it is difficult to reach the mom’s
perfection as it is filled with so much of love.
perfection as it is filled with so much of love.
Ingredients
Wheat Flour-2 Cups
Oil- 2 tbsp
Ajwain (Carom seeds)- a pinch
Salt-1/4 tsp
Water- 1/2 cup or as required to make dough
Oil- for frying
Method
1. Mix flour, oil, ajwain and salt together and see that all oil is mixed properly .
2. Add a little water at a time to knead the dough
3. Make sure it shouldn’t be too soft or too hard
4. Cover and let it rest for 10 minutes and knead once again.
5. Hot the oil for frying on medium heat .
6. Make small balls and roll into small roti ( puri is smaller than the usual roti )
7. Check the oil before frying it shouldn’t be too hot otherwise poori will turn very crispy
8. Drain out on a kitchen towel and serve
Note: I usually add ajwain as it is good for digestion you may exclude it .
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