Generally my mom makes Poori with just atta. That used to be soft. After my marriage I was introduced of making Poori with equal amount of atta and maida. This Poori has a different taste than that of poori done only using atta. This is not that soft but tastes definitely very different.
Hope you all will try and let me know how much you liked it.
Cuisine: Indian(South) | Category: South Indian Breakfast | Prep time: 10 mins | Resting time: 1 hr |
Makes: 10 to 12
Ingredients
- Atta – 1 cup
- Maida/All Purpose flour – 1 cup
- Water – as needed
- Salt as needed
- Oil – For deep frying
METHOD
- Take Atta and Maida in a bowl.
- Add 2 tsp of oil and mix it thoroughly.
- Add salt to water. Add the salt water to the flour and make it a dough.
- The dough should not be too watery. It should be stiff.
- Cover and rest the dough for an hour or atleast half an hour.
- Separate the dough into small rounds and start to spread them.
- It should not be too thin or too thick.
- Now carefully drop the them one by one in hot oil.
- Allow it to puff fully by pressing it with a ladle.
- Turn them around and cook it on the other side.
- Likewise do all the Poori’s.
- Serve them with any side dish of your choice.
Note : Adding salt directly to the flour also is ok. This requires some practice. For beginners adding salt to the water will allow you to be confident in the amount of salt. Just add salt to water and taste the salt water. Add this water to the flour and make the dough.
The oil should be hot enough. If the oil is not hot enough then the Poori’s maybe puff up well.
Don’t roll the all Poori’s all at one time and then start to fry. It may not puff fully because it becomes a bit dry.
Visual clicks
The Poori is ready to be served. Try and let me know if you liked it.
Tingle-UR-Tastebuds 