August 12, 2015 11:37:07 am
These crunchy, stuffed Pooris can be prepared for breakfast as well as evening snack. You can even pack them in your kid’s lunchbox.
1 cup wheat flour (atta), ¼ cup water
1 medium sized potato – peeled and grated (¾ cup)
1 tsp roasted cumin (bhuna jeera) powder
2 tbsp chopped coriander leaves
½ tsp salt to taste, 1 tsp badam powder
2 tbsp butter or ghee, oil for deep frying
* Mix all ingredients in a bowl and knead to a firm dough.
* Make small balls and roll out into small pooris.
* Heat oil in a kadhai. Slide a poori slowly in hot oil. Press the poori lightly with a spoon. Turn it upside down and fry from other side. Take out the poori, * Hold it in the spoon for sometime allowing excess oil to fall back into the pan. Then keep it on a paper towel. Serve immediately.
You may make tomato pooris using the same recipe. Substitute potato with 3 tomatoes cut into little pieces and knead along with other ingredients. Do not use water for kneading dough when making tomato pooris.
Nita Mehta is a celebrated chef and has penned over 600 books. Her book cover a multitude of cuisines from around the world. 450 of her books have been on the best-seller list, and in the short span of a few years she has sold over 7.5 million books. Several of her books have also won International Awards. She has conducted cooking classes in USA, UK, Canada and several other countries, and appeared on many TV channels in cookery shows.
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