Recipe Prepared By
Smt Jhansi Lakshmi
This is good as a evening snack.
Preparation time : 20 Minutes
Cooking Time : 5 minutes
No. of Poories : 15-20 (depends up on size)
1 Bowl : Measuring 250 ml
Bombay Rava (Sooji) : 1 bowl
Maida (All purpose flour) : 1/2 Bowl or (Wheat flour can also be used instead)
Jeela Karra (Cumin Seeds) : 1 tsp
Allam Pachimirapa paste ( Ginger & Green Chillies ) : 1 tsp (paste of equal quantity)
Soaked Badam : Few
Karivepaku (Curry Leaves) : Few
Oil : To fry (Use any rice bran oil for less absorption of oil)
Salt : 1 tsp or as required
Ghee : Little
Step 1 : Blend Ginger, Green Chillies, Curry Leaves and soaked Badam. Filter the water.
Step 2 : Take Maida, Bombay Rava, Salt, Ginger Chilly water, Cumin Seeds in a mixing bowl.
Step 3 : Mix it by adding little water till the dough is neither loose nor hard (it should be like chapathi dough), add little ghee or oil at last and mix thoroughly. Close it with a wet cloth or plate and keep it aside.
Step 4 : Let the dough rest for 15 min. Now prepare small balls with dough (according to size of poori required)
Step 5 : Pre-heat Oil. Apply little ghee to the poori presser and press them (it should come thin) or can do with stick also by applying little ghee.
Step 6 : Fry all the poori in pre-heated oil in high flame (for bulging, press down the poori with spatula after leaving it in oil). Remove them with a strainer and put on dry tissue paper (for absorbing extra oil if necessary).
Hot, Spicy, healthy Crispy Jeera Poori's are ready to serve :)
Yummy Poori's can be served with Tomato ketchup or Onion Raitha.
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