I actually came across of dehydrated fruits & vegetables while surfing online. Since, it's interesting i started to click here and there till i found this one particular shop that sells organic fruits and vegetables in powder form without any addictives,coloring or preservaties. Curisioty kills and before knowing i placed orders for a dozen of the vegetables and fruits powders. Parcel received and the happy me started to play around by infusing them in my cooking. One of it is this amaranth or red spinach poori.
Red amaranth are rich with proteins,magnesium,calcium,pottasium,copper,dietry fibers and minerals. Adding amaranth into your diet is essential for healthy well being. Amaranth is a good source of natural food dying as the vibrant colour gives a beautiful red hue to food. As my family loves fluffy poori this Amaranth poori are a hit in my household and perfect for our Saturday lunch. Soft,fluffy,deep fried poori is indeed a great way to start our weekend.
2 cups all purpose flour
1/2 cup rava/semolina
1/2 cup warm water
1/4 tsp salt
1 tsp sugar
1 tsp vegetable oil
1 tsp butter
Oil for deep frying
Methods
In a large bow, add all purpose flour,salt,sugar,semolina,amaranth 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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