POORI WITH WHEAT FLOUR & SEMOLINA

POORI WITH WHEAT FLOUR & SEMOLINA Rate this post

This time i am sharing with you is POORI WITH WHEAT FLOUR & SEMOLINA. These pooris will be little bit crispy. Poori/Puri is deep-fried Indian bread. These are yummy than regular Pooris ???? . We can say these are good alternative for regular Pooris. You can have this Pooris for breakfast/light meal/snack with any gravy curry or with most popular aloo sabzi…

Ingredients:
  1. Semolina/Rava  – 1/2 cup
  2. Wheat flour  – 1/2 cup
  3. Sugar  – 1 tbsp
  4. Salt  – 1 tbsp (as per your taste)
  5. Ghee  – 2 tbsp and few tbsp for cooking
  6. water  – little bit less than ½ cup 
  7. Oil for deep frying
  8. Oil required while rolling
Preparation Method:
  • Take a bowl add semolina, wheat flour, salt, sugar, ghee & mix well.

    POORI WITH WHEAT FLOUR & SEMOLINA

  • Knead the dough by adding water and knead very well (dough should be thight not like chapathi dough).

    POORI WITH WHEAT FLOUR & SEMOLINA

  • Keep it aside for 10 min.
  • Divide the dough into desired sized round balls.
  • Now take a round ball on to a rolling board (if you want apply oil on rolling board before rolling) & flatten with fingers.
  • Roll the ball up to your desired thickness (little bit more than the chapathi’s thickness) and length (shorter than the chapathi’s length).

    POORI WITH WHEAT FLOUR & SEMOLINA

  • In the mean keep a kadai with oil on stove for deep frying the pooris.
  • Before frying the pooris, check whether oil is heated or not by adding a pinch of dough into the oil, if the dough came up from bottom of the oil with in seconds then it is the right time to fry the pooris.
  • Now add the poori and immediately tap on top of the pooris with help of spatula so that they pluff  like a balloon.

    POORI WITH WHEAT FLOUR & SEMOLINA

    POORI WITH WHEAT FLOUR & SEMOLINA

  • Flip the poori to the other side once the down side of the poori got little golden color.
  • After other side too got the color take from the oil with help of slotted spatula (shake up an down in kadai while taking from the oil , so that excess oil will drop into the kadai from holes of the slotted spatula).
  • Repeat the same for rest of the pooris.

    POORI WITH WHEAT FLOUR & SEMOLINA

    POORI WITH WHEAT FLOUR & SEMOLINA

Hot hot pooris are ready for serving. Serve this with most popular aloo curry or with any gravy curry.

Note

  1. If you want softer puris then you have to take them out little bit fast.
  2. If you want crispy puris then you have to fry them until you get nice golden color spots.

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