Few pointers to keep in mind before starting:
- Adding boiled potato and a few Indian spices to your poori dough makes such an awesome pooris, that you won’t need any other condiment/bhaji to savour it except Tea.
- Make sure that the potato is mashed/grated properly as any lumps in the dough will break open the poori while frying.
- Adding semolina to the dough makes the pooris crunchier.
- Adding some oil to your poori dough makes them softer. You may even prepare such soft pooris in advance for your long distance travels.
- You may skip using green chillies & red chilli powder in case you are preparing these for your kids.
- Always mix all your ingredients well except water first of all and then add water sparingly little by little to make a dough neither too soft nor too stiff.
- The oil should be hot enough while you are frying your pooris.
Ingredients: (For 15-20 pooris)
- Wheat Flour – 2 cups
- Boiled Potatoes – 2 medium sized (mashed/grated)
- Oil – 2 tbsp + to fry
- Semolina – 2 tbsp
- White sesame seeds – 2 tbsp
- Salt – 2 tsp or to taste
- Red chillli powder – 1/2 tsp
- Black pepper powder – 1/2 tsp
- Green chillies – 1 tsp (very finely chopped)
- Carom seeds – 2 tbsp
- Turmeric powder – 1 tsp
- Green coriander leaves – 2 tbsp (very finely chopped)
- Lukewarm Water – 1/2 cup
- To make dough, take all the ingredients together except water and mix them properly.
- Then start adding warm water to it, a little at a time and knead a dough neither too soft nor too stiff.
- Keep it aside for few minutes to rest.
- After few minutes, again knead the dough a bit and prepare small balls out of it using some oil in your palms.
- Roll these out using some oil & rolling pin, thicker than the Indian rotis and then deep fry them in hot oil.
- Enjoy these with green coriander chutney / garlic pickle / mango pickle and hot tea.
‘Cooking for our loved ones with love!’