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:
- Semolina/Rava – 1/2 cup
- Wheat flour – 1/2 cup
- Sugar – 1 tbsp
- Salt – 1 tbsp (as per your taste)
- Ghee – 2 tbsp and few tbsp for cooking
- water – little bit less than ½ cup
- Oil for deep frying
- 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
- If you want softer puris then you have to take them out little bit fast.
- If you want crispy puris then you have to fry them until you get nice golden color spots.