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Poori is Indian unleavened fried bread. The main ingredients that go into poori recipe are whole wheat flour and salt. Poori or Puri is popular all over India although the recipe of poori originates from North India. Since poori is made by so many you may be wondering why another video on how to make poori. The key is tips for puri making that we have shown in the video. Making pooris is easy but a bit tricky as you can goof and end up with flat pooris or hard pooris or too soft pooris. In this video at desilicious kitchen, we have shown how to make perfect pooris with all the secret tips and tricks explained in detail. Watch the video on how to make soft and puffy poori and give us your feedback in the comments here.
Ingredients:
*
125 grams wheat flour to a bowl
*
1 cup wheat flour
*
1 tbsp rava
*
1/2 tsp salt
*
1/2 tsp sugar
*
1 tbsp oil for kneading dough
*
oil for deep frying
Method:
To a wide mixing bowl, add ingredients other than oil well first
Now add 1 tbsp oil and knead the dough for 2 minutes.
Add 1/3 cup water little by little. The dough should be a bit stiff as otherwise, pooris will not fluff up and will also absorb more oil
Knead the dough for at least 10 minutes
Also, see that pooris are even in thickness.
Make pooris as soon as possible, preferably immediately. Else they will absorb more oil and we will end up with oily pooris. Also, the pooris will lose their puffiness sooner.
Apply a little oil in your palm and fingers and pinch small portions of the dough and make balls
Apply oil on the poori dough balls as they can otherwise turn dry.
Roll the pooris evenly and do not dust with flour but use a little oil while rolling. The oil in which the pooris are fried will not become muddied by the flour and will remain clear throughout.
Now heat oil. Drop a small portion of the dough into the hot oil. If the dough rises up immediately it means the oil is hot enough to fry the pooris.
Add the poori into the hot oil
Press gently with a ladle continuously. The pooris will puff up. Flip to the other side. This will take a total of 2 minutes.
Enjoy amazing soft and puffy pooris with shrikhand or kurma or aloo ki sabzi.
09/02/2024
# lunchbox ,
My lunch plate today
Jeera rice, whole masoor ki dal , Turai ki sabji, beans Stir fry, mango pickle, sliced onion, curd / yoghurt
Turai recipe
Heat oil in a pressure pan
Add mustard seeds 1tsp, cumin seeds 1 tsp, ginger garlic paste 1.5 tsp
Add some curry leaves
add turmeric powder 1/2 tsp, red chilli powder 1.5 tsp, coriander powder 1.5 tsp, garam masala 1/2 tsp and salt
Mix well, add just half a cup of water
allow only one whistle
in the meantime heat oil and
add some dry coconut pieces (1/4 cup)
fry for just half a minute and
add stone-flower or dagad phool
now add onions (1 big)
2 green chillies
a small piece of tamarind
cook till the onions change colour
switch off the flame and let it cool
transfer to a mixer jar
now you can add a little bit of bhuna chana or roasted gram
add a little water and blend it
now keep aside
let us open the cooker
and add the prepared paste
mix it well
let it cook for 6 to 7 minutes on a low flame, stirring often
you do not have to add any water
in case you need to, add only hot water
add a few coriander leaves
Kali masoor dal
Wash and soak 2 cups whole masoor dal in water for 30 minutes.
drain and add water, 2 bayleaves ,2 black cardamoms, salt
Allow 3 whistles
Heat 4 tbsp oil and add about 10 big garlic cloves and cook until garlic changes to a light golden color
Add 4 dry red chillies and fry for about 30 seconds. Add 1 tsp coriander seeds. Fry for 30 seconds
Swich off the flame and remove chillies and garlic and coriander seeds with a slotted spoon and keep aside
To the same oil, add 2 tsp cumin seeds
2 onions chopped. Stir on a high flame until it turns golden
Add 2 tomatoes, turmeric powder1/2 tsp, 1 tsp red chilli pdr, 1 tsp amchur powder, salt
Cook till tomatoes turn mushy
After Tomatoes turn mushy, add cooked dal.
Add hot water if required
crush the fried red chillies, coriander seeds and garlic in a mortar and pestle
Heat 2 tbsp ghee Add kasoori methi, green chillies, crushed garlic + red chillies. Add tempering to dal
Check reels for detailed recipes
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Today, let's see an easy method to make bottle gourd or lauki ki sabzi.
We have heated oil. Now let us add mustard seeds, cumin seeds, dry red chillies and
ginger, green chillies, curry leaves, turmeric powder
add 1 kilo bottle gourd or sorakai, peeled and chopped
Today I'm also adding carrots (1 cup) & sweet potatoes (1 cup), otherwise, you can just use bottle gourd
and half a cup of water
some salt
just allow 1 whistle
Now, let us heat 1/4 tsp oil
Add chana dal, urad dal, 1 tbsp each
coriander seeds 2 tbsp and
5 dry red chillies
roast for 2 minutes and let it cool
heat 2 tbsp oil in the same pan and
now add 4 onions roughly chopped
roast for 1 minute on a high flame
now let us add 4 tomatoes
1 spoon imli or tamarind and
turmeric powder 1/4 tsp
stir until the tomatoes turn mushy , takes 3 minutes
transfer the roasted ingredients to a mixer jar, powder it and keep it aside
now let us blend the fried onions tomatoes and tamarind, have not added any water
open the cooker
the lauki is done
add the powdered roasted ingredients first
now let us add the tomatoes and onion paste and mix well
Here'm adding about 1 cup hot water
adjust water as per consistency
bring it to a boil and switch off the flame
garnish with coriander leaves
lauki sabzi is ready. enjoy
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