Poori-Varieties

#Poori : Here links to different way of preparing poori recipes are listed.

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• Hover the cursor over image to know the name of the recipe
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Poori
poori	spinach poori	red greens poori
beetroot poori

Great combo for Poori

Poori Kizhangu[ Poori masala ]

For other Curry Recipes

Curry Index

For other Tiffins

Tiffin : Breakfast/Dinner

Beetroot Poori

#BeetrootPoori : #Poori is one of the breakfast items liked by all. I have made it more nutritious by adding beetroot. It gives a nice color and also essential nutrients.
Now over to the preparation.
Approximately 12 to 15 pooris can be made.

Ingredients for dough :
1 1/2 cup	Whole wheat flour
1/2 cup	Maida
1/2 Tsp	Ghee
1 Tsp	Oil
1/4 cup	Beetroot chopped
1/2 Tsp	Salt

Oil to fry poori.

Chappathy press to make poori

Method :
Pressure cook beetroot with 1/4 cup of water for one whistle.
Release the steam immediately by keeping the cooker under running water.
Allow to come to room temperature.
Grind into a smooth paste adding the cooked water in a blender.

Take all other ingredients in a basin and rub with fingers to mix ghee with the flour.
Now add beetroot paste and knead into a dough.
If necessary add little water to get a smooth dough.

Add 1 tsp of oil and knead well to get a smooth and thick dough.

The dough would become more elastic and smooth.
Divide the dough into 12 equal parts. Make perfect balls with palms.

Heat oil in a kadai on a stove over high flame.

Put few drops of oil and apply well over both top and bottom plates of chappathy maker/chappathy press.

This is done to avoid dough sticking to the plate.

Keep one ball on oiled bottom plate of the chappathy maker. 

Close and give equal pressure over the dough by pressing the handle over the top plate to make poori.

Now keep the burner at medium flame.
The oil should be fuming and smoky to get fluffy poori.

Slowly glide the poori along the side of the kadai inside the smoking oil.

It expands like a balloon. Slowly turn the other side and fry well.

Drain oil and transfer onto a plate lined with kitchen paper.

In the same way fry pooris one by one.
Increase or decrease the flame to maintain the temperature of the oil.

Serve hot poori with poori masala or potato kuruma or tomato bhindi curry.
Here served with karamani curry [ cowpea curry ].

Can also be enjoyed with milk.

Poori also goes well with sugar or jaggary.

Other poori recipes to try [ click once on the image to take you to the post ]

poori

spinach poori

red greens poori

poori kizhangu

Breakfast And Dinner ideas

Tiffin Index

For variety of side dishes

Gravy and Kuruma Recipes

Red Greens Poori

#PooriwithRedgreens or #RedGreensPoori : #Redgreens is known as #RedAmaranth. These leaves are good source of dietary fibre. Regular consumption helps to alleviate the problem of constipation.
It is rich in vitamins and minerals. Children and even some adults do not like to eat green leafy vegetables.
It is important to add these leaves in some form in our daily diet. Here I tried to make poories using red amaranth leaves.
Lets see the method of preparing poori with red greens.

Ingredients :
Ingredients for dough :

Whole wheat flour                       : 3/4 cup
Maida                                         : 3/4 cup
Red Greens [ Amaranth leaves]   : 3/4 cup

Salt                                             : 1/2 tsp (adjust )

Ghee                                           : 1/2 tsp

Oil                                               : 1 tsp

To fry :

Any cooking oil                            : 1 cup

I used refined sunflower oil.

To make poori :

Chappathy maker.

Method :

Firs we start preparing dough.

Wash red greens thoroughly with water.
Pressure cook for a whistle. Release steam immediately and open the cooker.
Cool under a fan and grind into a smooth paste adding 1/4 cup of cooked water.

Take all other ingredients in a basin and rub with fingers to mix ghee with the flour.
Now add red greens paste and knead into a dough.

Add 1 tsp of oil and knead well to get a smooth and thick dough.

The dough would become more elastic and smooth.

Divide the dough into 12 - 15 equal parts.

Make perfect balls with palms.

Heat a kadai with oil on a stove on a stove over high flame.

Put a few drops of oil and apply well over both top and bottom plates of chappathy maker.

This is done to avoid dough sticking to the plate.

Keep one ball on oiled bottom plate of the chappathy maker. 

Close and give equal pressure over the dough ball by pressing with handle over the top plate to make poori.

Now keep the burner at medium flame.

The oil should be fuming and smoky to get fluffy poori.

Slowly glide the poori along the side of the kadai inside the smoking oil.

It expands like a balloon.

Slowly turn the other side to fry well.

Drain oil and transfer onto a plate lined with kitchen paper.

Serve with poori masala 

or potato kuruma 

or tomato bhindi curry.

Can also be enjoyed with milk.

Poori also goes well with sugar or jaggary.

Note : 
Each and every time grease the plates of chappathy maker with oil.

Oil should be very hot and smoking to get fluffy soft poori.

As far as possible prepare poori immediately after kneading the dough.

The rounds pressed with chappathy maker should be of equal thickness.

Other poori recipes to try [ click once on the image to take you to the post ]

Poori

Spinach Poori

Red greens Poori

poori kizhangu

For other Tiffin varieties

Tiffen Recipes


Great accompaniments for tiffins

Side Dish

Spinach Poori

#SpinachPoori : Green leafy vegetables are good source of fibers, vitamins and minerals.
Spinach is known as kodi pasalai in Tamil.
Spinach is very nutritious and rich in antioxidants when taken fresh or cooked quickly.
So spinach can be used for garnishing the food at the end or in salad as fresh leaves to get the full nutrition.
It is a rich source of Vitamin A and has other Vitamins such as C, E and K. It is a great source of minerals like potassium, magnesium, calcium, iron etc.,....
Here let us see the method of preparing spinach poori.

Ingredients :

Ingredients for dough :

Whole wheat flour                  : 3/4 cup
Maida                                    : 3/4 cup
Spinach                                  : 10 - 15

Salt                                        : 1/2 tsp (adjust )

Ghee                                       : 1/2 tsp

Oil                                          : 1 tsp

To fry :

Any cooking oil                      : 1 cup

I used refined sunflower oil.

To make poori :

Chappathy maker.
Method :

Keep a kadai on a stove on a stove over a slow flame.

Now we start preparing dough.

Wash Spinach thoroughly with water and grind into a smooth paste adding 1/4 cup of water.

Take all other ingredients in a basin and rub with fingers to mix ghee with the flour.
Now add spinach paste and knead into a dough.


Add 1 tsp of oil and knead well to get a smooth and thick dough.

The dough would become more elastic and smooth.
Divide the dough into 12 equal parts. Make perfect balls with palms.

Put a few drops of oil and apply well over both top and bottom plates of chappathy maker/chappathy press.

This is done to avoid dough sticking to the plate.

Keep one ball on oiled bottom plate of the chappathy maker. 

Close and give equal pressure over the dough ball by pressing with handle over the top plate to make poori.

Now keep the burner at medium flame.
The oil should be fuming and smoky to get fluffy poori.

Slowly glide the poori along the side of the kadai inside the smoking oil.

It expands like a balloon. Slowly turn the other side to cook.

Drain oil and transfer onto a plate lined with kitchen paper.


Serve with poori masala 


or potato kuruma 


or tomato bhindi curry.

Can also be enjoyed with milk.

Poori also goes well with sugar or jaggary.

Note : 

• Each and every time grease the plates of chappathy maker with oil.
• Oil should be very hot and smoking to get fluffy soft poori.
• As far as possible prepare poori immediately after kneading dough.
• The rounds made using chappathy maker should be of equal thickness.

Other poori recipes to try 
[ click once on the image to take you to the post ]

Poori

Beetroot Poori

Red greens Poori

Poori kizhangu

Ideas for Breakfast/Dinner

Tiffin Recipes

Accompaniments for tiffin

Side dish recipes

Poori

#Poori : Potato curry, commonly called poori kizhangu ( பூரி கிழங்கு ) in Tamil is one of the best combinations in tiffin variety and loved by all.

Some hotels are famous for this dish and people go there only to enjoy it. Poori is very easy to make and soft and fluffy pooris can be made within half an hour.

Here let me present the method of preparing poori. 

The given ingredients are just enough to prepare approximately 12 pooris.

Ingredients for dough :

Whole wheat flour                  : 1 1/2 cup

Salt                                        : 1/2 tsp (adjust )

Ghee                                       : 1/2 tsp

Oil                                          : 1 tsp

To fry :

Any cooking oil                      : 1 cup

I used refined sunflower oil.

To make poori :

chappathy maker/chappathy press

Method :

Keep a kadai on a stove on a stove over a slow flame.

Now we start preparing dough. 

Take flour in a wide mouthed vessel.

Add salt and ghee.

Rub the flour with fingers to mix ghee well with the flour.

Now add 1/2 cup of water and mix well.

Knead well to get a soft dough.

Now add oil and knead for some more minutes.

The dough would become more elastic and smooth.

Divide the dough into 12 equal parts.

Make perfect balls by rolling tightly between palms.

• Put a few drops of oil and smear well both top and bottom plates of chappathy maker.
• This is done to avoid dough sticking to the plate.
• Keep one ball on oiled bottom plate of the chappathy maker. 
•  Close and give equal pressure over the dough ball by pressing with handle over the top plate to make poori.

Now keep the burner at medium flame.
The oil should be fuming and smoky to get fluffy poori.

Slowly glide the poori along the side of the kadai inside the smoking oil.

It expands like a balloon.

Slowly turn the other side to cook.

Drain oil and transfer onto a plate lined with kitchen paper.

Serve with poori masala 

or tomato bhindi curry

or potato kuruma.

Can also be enjoyed with milk.

Poori also goes well with sugar or jaggary.

Note : 

• Every time grease the plates of chappathy press with oil.
• Oil should be very hot and smoking to get fluffy soft poori.
• As far as possible prepare poori immediately after kneading dough.
• The rounds made using chappathy maker should be of equal thickness.

Other poori recipes to try [ click once on the image to take you to the post ]

Beetroot Poori

Spinach Poori

Red greens Poori

Great combo for Poori

Poori Kizhangu[ Poori masala ]

For other Curry Recipes

Curry Index

For other Tiffins

Tiffin : Breakfast/Dinner