POORI [break fast]

Poori one  of  the  favourite tiffin  item  for  all  age  groups right  so  I prefer  to  prepare  this  break fast  only  on  holidays as  they  can  eat  happily . 

We  make  different  curries for this - gatti vurlagadda , bombay chutnee , banana sheekand, mango sheekand  etc.,  for  this as  you  can see  this  curries  in  my index 

Now  we  learn how to make  poori  

For making dough -

• Wheat flour - 1 glass
• Salt - 1/4 tsp
• Oil - 1/2 tsp

Take a mixing bowl and add all ingredients  and  add water accordingly  and knead  the  flour  to a soft dough  {the dough should be slightly stiff   than chapati  dough , but not too stiff } don't let to rest  the dough, 

For making poori  take 

• Oil - for deep frying 
• Dry flour { I use rice flour or maida  flour for poori  dusting as when we deep fry wheat flour will spoil the oil means black after 6 poori and the seventh one  will be black husk on it so i don't use you all also try this way }

Making  of poori - 

Knead  the  dough  nicely  and  make equal  sized small balls  out of it  and flatten it slightly  and close a cloth  on them , 

mean while place the wok on the stove and add oil  for  deep frying  and lit the flame .................

Take  one  one flattened balls  down the covered cloth  and  

Roll  it out in circles with  the  help  of  a rolling  pin  dusting  with  a  little  flour .

The  rolled  out  should  not  be  too thin  or  thick  . It  should  be  medium  type and equal to all sides  not thin   in  the  middle  . so check it  it  should  be  equal 

As far as possible use less  dusting  of  flour  {you  make  small size of poories not very big  by this  we can use less  dry flour  for dusting and also use less  oil  in wok for deep  frying - my grand ma says this is a tip as we won't use  this fried oil  for  cooking and all so.....................}

To check oil temperature  means hot  for frying pooris , drop a small piece  of dough in  the hot  oil , If  it sizzles  and  comes up to the surface immediately , then yes . If the dough becomes too brown then the oil is too hot  so you keep  the wok aside for 3 mint's and again start , means the oil  should be hot but not too hot like smoke will come from  oil .

Now  we  will start  frying  the prepared poori's one after  one  not two or three at a time .

Gently  slide  one  of  the  rolled  poori  in the hot  oil  and press slightly  with  the  slotted  ladle and  fliker hot oil  on it  and again turn to the other side  and fry till golden color  , remove it with  the slotted ladle by draining  the  excess of  oil  and  transfer it to a kitchen towel / absorbing paper  if any excess of  oil  it  will remove it .

And  repeat  it   in  the same  way  with  all  the  poories .