Preparation Time – 20 – 25 Mins
Cooking Time – 20 – 25 Mins
• Whole wheat flour – 2 Cups
• Red chilli powder – 1 Tsp
• Turmeric Powder- 1 Tsp
• Amchur (Dry mango powder) Powder – ½ Tsp
• Coriander Powder- 1 Tsp
• Ajwain (Carom Seeds) – ½ Tsp
• Salt to taste
• Oil – 1 Tbsp
• Water for kneading
• Oil for frying
• Take wheat flour in a bowl. Add salt, red chili powder, coriander powder, turmeric powder, ajwain and dry mango powder. Mix well with flour.
• Add 1 Tbsp oil and mix with dough.
• Taking water in small quantity start kneading the dough.
• Knead firm dough adding water in between as required.
• Rest the dough for 20mins covering with wet kitchen napkin.
• Knead the dough again after 20 mins.
• Divide the dough into equal small sized balls.
• Using little oil on each side of a ball, roll it into flat disc using rolling pin.
• Roll each ball into even thickness, neither too thick nor thin.
• Heat enough oil in a heavy bottom kadai or pan for deep frying the pooris.
• To check the desired temperature of oil, put a very small piece of dough in oil, if it starts floating immediately this means the oil has reached desired temperature.
• Slid the poori in hot oil, when it starts floating gently press with the frying ladle to help the pooris to puff up.
• Flip the poori and cook on the other side till golden brown.
• Drain the poori on an absorbent paper to remove excess oil.
• Make all the pooris in a similar way with rest of the dough balls.
• Serve hot with aloo ki sabzi. (Aloo ki Sabzi Recipe)
Tips and Tricks –
• Adding oil while kneading the dough makes the poori crispier yet soft.
• Keep in check the temperature of oil. It should neither be too hot to burn the pooris or too cold which will allow poori to absorb more oil.