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