I'm trying to create new poori recepi every time to experience with various flavors. One of such invention is this flavourful spring onion poor. Adding spring onion is an excellent way of replacing onion in your dish. It's milder in taste compare to the pungent flavor of onion.
I ended up with a big bunch of spring onion from my online order (the dilemma of ordering online 😥). Not wanting them to go wilted I decided to make maximum use of it and that's how I came up with this delicious spring onion poor. Goes really well with potato masala.
Ingredients
2 cups whole wheat flour
2 tbsp rava/semolina
1/2 cup warm water
2 cups whole wheat flour
2 tbsp rava/semolina
1/2 cup warm water
4 tbsp chopped spring onion
1/2 tsp turmeric powder
1/4 tsp salt
1 tsp sugar
1 tsp vegetable oil
1 tsp butter
Oil for deep frying
Methods
In a large bow, add flour,salt,sugar,semolina,chopped spring onion,turmeric powder and oil. Mix well.
Add little warm water at a time to knead the dough into a dough.
Smear 1 tsp butter on the dough and cover the bowl. Let the dough rest for 10-15 minutes.
Knead the dough for 1 minute and roll the dough into equal sized balls.
Dust a clean working surface and your rolling pin with flour. Roll out the dough into medium thickness.
Over a medium flame, heat oil in a frying pan for deep fying. Gently slides the poori from the sides of the pan to the hot oil.
Once the poori floats, gently press the ladle on one side for the poori to puff up. Flip the poori to cook on the other sides. Once the poori turns golden, drain the oil and place them on a plate lined with kitchen towel to absorb excess oil.
Continue the process with remaining dough.
Serve with gravy of your choice.
Notes
The oil shall not be too hot or too cold.
The dough should not be too soft. It shall be slightly stiff.
Do not roll the poori too thin this will prevent from the poori puffing up while frying.
1/4 tsp salt
1 tsp sugar
1 tsp vegetable oil
1 tsp butter
Oil for deep frying
Methods
In a large bow, add flour,salt,sugar,semolina,chopped spring onion,turmeric powder and oil. Mix well.
Add little warm water at a time to knead the dough into a dough.
Smear 1 tsp butter on the dough and cover the bowl. Let the dough rest for 10-15 minutes.
Knead the dough for 1 minute and roll the dough into equal sized balls.
Dust a clean working surface and your rolling pin with flour. Roll out the dough into medium thickness.
Over a medium flame, heat oil in a frying pan for deep fying. Gently slides the poori from the sides of the pan to the hot oil.
Once the poori floats, gently press the ladle on one side for the poori to puff up. Flip the poori to cook on the other sides. Once the poori turns golden, drain the oil and place them on a plate lined with kitchen towel to absorb excess oil.
Continue the process with remaining dough.
Serve with gravy of your choice.
Notes
The oil shall not be too hot or too cold.
The dough should not be too soft. It shall be slightly stiff.
Do not roll the poori too thin this will prevent from the poori puffing up while frying.
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