Thursday, 11 December 2014

Flavored Poori


Poori (பூரி) is an Indian bread that is deep fried in oil. Flavored poori is prepared by adding certain spices to the dough to make it more tasty. This recipe is slightly different from regular poori recipe and it has the gentle underlying nutty aromatic flavor of poppy seeds. You can eat this poori simply with honey, though it can be served with any gravy, especially channa masala. You can also use carom seeds instead of poppy seeds to make flavored poori.

Ingredients: (Makes approximately 15 pooris)

Wheat flour or atta – 1 teacups or 200ml measure (கோதுமை மாவு)
All purpose flour – 1 teacups or 200ml measure (மைதா மாவு)
Sour curds – ¾ teacup or 150ml approximately
Gingelly oil – 1 teaspoon
Salt – to taste
Flour – for dusting
Oil – for deep frying
Black sesame seeds – 1 teaspoon (கருப்பு எள்)
Poppy seeds – 2 teaspoons (கசகசா)

Note: You may add ½ teaspoon carom seeds (ஓமம்) to the flour instead of poppy seeds and sesame seeds. Alternatively you may soak carom seeds in a quarter cup (50ml) of water for 30 minutes. Strain the seeds and add the water to the flour. Use half a teacup (100ml) of curds. Please note that carom seeds have a very strong flavor, somewhat similar to thyme.

Method: How to prepare the dough: Mix wheat flour, all purpose flour and salt in a large bowl. Add sesame seeds and poppy seeds, and mix well. Now add curds to the mixture and knead it into firm dough. If required sprinkle little water, while kneading the dough. Add gingelly oil and knead very well (see Fig.1). Cover the dough with a wet cloth and let it stand for 30 minutes. Later Divide the dough into 15 equal parts and roll them into balls. Keep aside.

Flavored poori dough
How to make poori: Roll the dough ball into a thick, medium sized circle on a board using a rolling pin, dusting with flour as required. Please note poori is smaller in size than chapatti/roti. 

Rolled out poori
Heat oil in a kadai on medium flame; once hot, gently drop the rolled out poori into the oil. You will find the poori puffing up. Turn it over with a sieve spoon (ஜல்லிக் கரண்டி) and cook the other side. Once the poori turns golden brown, remove it from the oil and place it on tissue paper for the excess oil to be absorbed. Please note that few of the sesame seeds may crackle when you fry the poori. Deep fry the remaining rolled out pooris in the same manner. Serve hot with channa masala or any other gravy.

Flavored Poori
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