 |
| Maida Poori |
I love making pooris with maida flour, maida poori has different taste
than atta poori and has chewy texture. Since these maida poori doesn't stay
crisp for longtime, my granny adds vanaspati to the dough while kneading, this
vanaspati make poori crisp.
Ingredients
Maida / White flour - 2 cups
Salt - 1/2 tsp
Cooking soda - 1 generous pinch
Water - 3/4 cup
Vanaspati ( Dalda) - 2 tbsp
Oil to deep fry
Maida / White flour - 2 cups
Salt - 1/2 tsp
Cooking soda - 1 generous pinch
Water - 3/4 cup
Vanaspati ( Dalda) - 2 tbsp
Oil to deep fry
Method
1. Mix together maida, salt, cooking soda, vanaspati and water in a bowl.
2. Knead mixture into a smooth and tight dough, set aside the dough covered for 30 mins.
3. Heat oil in a pot to deep fry the pooris.
4. Divide the dough into eaqual portion and shape into small balls. The poori dough balls should be smaller than chapati balls.
5. Roll out each ball into thin circles and deep fry the circles in hot oil one at a time until puffed and golden brown in color.
1. Mix together maida, salt, cooking soda, vanaspati and water in a bowl.
2. Knead mixture into a smooth and tight dough, set aside the dough covered for 30 mins.
3. Heat oil in a pot to deep fry the pooris.
4. Divide the dough into eaqual portion and shape into small balls. The poori dough balls should be smaller than chapati balls.
5. Roll out each ball into thin circles and deep fry the circles in hot oil one at a time until puffed and golden brown in color.
Serve Poori with
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