Its been a looong time since I have blogged and I am sure no excuse is as bad as being super busy and leading a hectic life here in Chicago... While I started my Technical blog site today .. My passion for food blogging finally took over and here I am in the wee hours of my 11th Anniv.. blogging about my all time favorite Poori..
When we travel ( specially in trains) in India with family, home made Puri with Alloo ki Sabji and pickles are the hot items in the train we as kids used to look forward to. So here we go with the exteremely simple recipe of Puris...
Pooris or Puris are most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals in India.
I have often made these puris special by kneading the dough with the below to get healthy and colorful puri
1. Finely Chopped / Pureed spinach
2. Finely Crushed Greenpeas
3. Finely Grated Carrots
4. Finely grated Beetroot
5. Finely chopped Spring Onions
Puri is prepared generally with wheat flour, Maida (refined wheat flour / all purpose flour), optionally mixed with Rava (coarse wheat flour)
Ingredients :
1. Wheat four - 1 cup
2. Maida - 1/4 cup
3. Soy granules - 3-4 Tablespoons ( optional - this will make it crispy and healthy )
4. Rava - 3-4 Tablespoons ( optional - this will make it crispy )
5. Water - 1/2 cup
6. Salt - to taste
7. Vegetable Oil - 2-3 Tablespoons
8. 1-2 teaspoons of Ajwain (also known as carom, ajowan, or bishop's weed) - this is extremely good for digestion
A dough of all the above is made sas shown . Then it is rolled out in a small circle or rolled out and cut out in small circles and deep fried in vegetable oil.
The dough is rolled in flat circles using a pin roller or a belan popularly found in every Indian household.
Immerse the Puris in hot oil, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions.
Remove when golden-brown in color. This may be served hot or saved for later use The rolled puri may be pricked with a fork before deep frying to get a flat puri.
YUM YUM...
Will Blog at least biweekly... thats a promise to myself!
Chao.....
Take Care all!
When we travel ( specially in trains) in India with family, home made Puri with Alloo ki Sabji and pickles are the hot items in the train we as kids used to look forward to. So here we go with the exteremely simple recipe of Puris...
Pooris or Puris are most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals in India.
I have often made these puris special by kneading the dough with the below to get healthy and colorful puri
1. Finely Chopped / Pureed spinach
2. Finely Crushed Greenpeas
3. Finely Grated Carrots
4. Finely grated Beetroot
5. Finely chopped Spring Onions
Puri is prepared generally with wheat flour, Maida (refined wheat flour / all purpose flour), optionally mixed with Rava (coarse wheat flour)
Ingredients :
1. Wheat four - 1 cup
2. Maida - 1/4 cup
3. Soy granules - 3-4 Tablespoons ( optional - this will make it crispy and healthy )
4. Rava - 3-4 Tablespoons ( optional - this will make it crispy )
5. Water - 1/2 cup
6. Salt - to taste
7. Vegetable Oil - 2-3 Tablespoons
8. 1-2 teaspoons of Ajwain (also known as carom, ajowan, or bishop's weed) - this is extremely good for digestion
A dough of all the above is made sas shown . Then it is rolled out in a small circle or rolled out and cut out in small circles and deep fried in vegetable oil.
The dough is rolled in flat circles using a pin roller or a belan popularly found in every Indian household.
Immerse the Puris in hot oil, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions.
Remove when golden-brown in color. This may be served hot or saved for later use The rolled puri may be pricked with a fork before deep frying to get a flat puri.
YUM YUM...
Will Blog at least biweekly... thats a promise to myself!
Chao.....
Take Care all!
