Poori (பூரி) is an Indian flat bread made with wheat flour and is deep fried in oil. It is a popular tiffin item that is commonly served with potato masala. Poori is an all time favorite tiffin item for children. You can pack poori with potato masala or jam in the lunch box. My grandmother used to serve home made mango jam with poori, and they make a wonderful combination. Poori-potato masala is an easy combo that can be made quickly, if you have to prepare a meal in a short time.
|Poori Dough (பூரி மாவு)|
Ingredients: (Makes approximately 15 pooris)
Wheat flour or atta – 2 teacups or 400ml measure (கோதுமை மாவு)
Water – little less than ¾ teacup or 130ml approximately
Gingelly oil – 1 teaspoon
Salt – to taste
Flour – for dusting
Oil – for deep frying
Method: How to prepare the dough: Mix wheat flour and salt in a large bowl. Add water little by little and knead it into firm dough. Add gingelly oil and knead very well (see Fig.1). You need to use less water for poori dough than pulka or chapatti. The poori dough should be firmer than chapatti or pulka dough. Divide the dough into 15 equal parts and roll them into balls. Keep aside.
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. 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. Fry the remaining rolled out pooris in the same manner. Serve hot with potato masala or mango jam or any other gravy.
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