Prep Time (For the dough): 5 min
Resting Time (For the dough): 10 min
Prep Time (For the pooris): 20 min
Cooking Time (For the pooris): 30 min
Poori (Follow any one of the below listed methods)
Ingredients - Method I
- Sooji / Semolina / Rava (Chiroti rava) - 3/4 cup
- Maida / All purpose flour / Refined flour - 1/4 cup
- Water - approx 1/2 cup
- Upma rava - 3/4 cup
- Maida - 3/4 cup
- Water - as reqd to make a stiff dough
To prepare the dough
- Mix maida and sooji in a mixing bowl
- Add half cup water to make a firm dough.
- Knead the dough until it is soft and pliable.
- Cover the dough with a damp cloth for about ten minutes.
- Wet two kitchen cloth, spread one damp cloth over a wide plate / plain surface close to where you are going to fry the pooris.
- Divide the dough in to 3 small orange sized balls.
- Roll out a single dough ball in to a large, thin circle.
- Cut in to small, round shape pooris of 2 inch diameter using a mould such as a biscuit cutter or lid of a bottle.
- Shape the left out dough in to another small ball; roll out in to a large, thin circle once again & cut in to small, round shape pooris using the same mould, a biscuit cutter or the lid of a bottle.
- Make similar small, round shaped pooris about 55 to 60 numbers of 2 inch diameter with the rest of the dough balls.
- Line up the cut out pooris on one of the damp kitchen cloth; cover them with another damp towel as this method enables the pooris to puff evenly on both sides.
- Heat oil in a pan / wok on high heat.
- Oil should be atleast 1 1/2 inches above the bottom level of the pan / wok.
- To test the oil, drop a small piece of dough in to the oil, the dough should immediately rise up without any change in colour.
- Start frying the pooris in the similar order with the poori you first cut using the mould.
- Slide a single poori slowly along the side of the pan, press gently.
- Once it puffs up, turn over and fry until golden brown.
- Remove deep fried poori with a slotted ladle and drain little amount of oil inside the pan.
- Remove poori from pan to kitchen tissues to drain excess oil.
- Deep fry whole of the pooris following the same method.
- Remember to deep fry pooris on high flame for them to puff up & become crisp.
Prep Time: 20 min
- Mint leaves (loosely packed) - 1 cup
- Broken green chillies (adjust as per requirement) - 2
- Thick tamarind extract - 3 tbsp
- Lemon juice - 3 tbsp
- Water - 1/4 cup + 1/2 cup + 2 cups
- Ginger powder - 1/4 tsp
- Asafoetida powder - pinch
- Roasted cumin powder - 1 tbsp
- Black pepper powder - 1/2 tsp
- Black salt - 1 tsp
- Salt (adjust as per requirement) - 1/2 tsp
- Sugar (adjust as per requirement) - 1 tbsp
- Soak mint leaves in water for 10 min; drain water.
- Wash mint leaves in water for about 3 to 4 times; drain water & set aside.
- Blend washed & drained mint leaves, green chillies in blender / mixie adding quarter cup of water.
- Add rest of the ingredients except water and blend once again.
- Strain paste using half cup of water.
- Store paste in a container & refrigerate for further use.
- Dilute adding two cups of water (can also add three to four cups as desired) at the time of serving.
Prep Time: 20 min
- Potatoes - 3 medium sized
- Red chilly powder - 1 tsp
- Salt - to taste
- Onion (finely chopped) - 2 medium sized
- Wash, cut potatoes in to two halves & pressure cook them for 4 to 5 whisltes.
- Give standing time to the pressure cooker (say for about 20 min) before opening the lid.
- Peel & mash potatoes using a potato masher or using your hands.
- Add red chilly powder, salt & mix well.
- Can also use pressure cooked black chickpeas instead of potatoes.
- Make a small hole in the centre of the poori using your left thumb.
- Stuff in with some potato filling & chopped onion.
- Dip in diluted mint-tamarind paani & diluted dates and tamarind chutney.