Monday, June 25, 2018

Maida Poori | All Purpose Flour Poori | Breakfast Recipe

Maida Poori, a delicious and fluffy poori made from all purpose flour/maida instead of atta/whole wheat flour. As we grew up, this maida poori is the only poori that Amma used to make and for very long time that i didn't know that authentic poori is made with atta/wheat flour. So still i'm fond of this poori more than the poori made with atta/wheat flour. Making of this maida poori is so similar to the regular poori and it taste fantastic with potato masala or with chana masala. Compared to atta poori, this poori absorb less oil while frying if you make the dough properly and you don't feel that grease of oil in your hand while eating.
Till our marriage, ST didn't like poori much and later he started liking it because of this maida poori that i have prepared and he always say that it's not at all oily and he liked that very much in this poori. Just like ST, if you don't like poori because of its oily texture, then give a try on this, i'm sure that you will like it.

Maida Poori

Preparation Time : 10 mins | Cooking Time : 10 minsServes : 8-9 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ingredients
All purpose flour/Maida - 1 cup
Rava - 1 tbsp
Oil - 1 tsp
Salt - to taste
Water - as needed.
Oil - for frying

Procedure
Take maida , rava & salt in a bowl. Mix it well, then add the oil.With your finger tips mix the oil with the flour well. Add water little by little and make a stiff dough with your hand.Cover it & let it aside for 10-15 mins.Make equal size balls from the dough. Take a dough and roll into small disc with rolling pin. Do the same for the all the dough and then heat the oil in a kadai for frying. Once the oil is well heated(if you drop a piece of dough in the oil, it should come up on the top immediately) drop the rolled dough and with the help of spatula, gently press on the top. It helps to puff up the poori.Flip on other side and cook that side also till it becomes golden brown.Drain it from the oil and place it on tissue paper. Repeat the same for the remaining dough.Tasty & Fluffy poori is ready. Serve it with poori masala.
Notes:
  • Make the dough as stiff,otherwise it absorbs lot of oil while frying
  • Try to avoid using flour while rolling the poori or use very little and dust it well before drop it in oil. The excess flour will make the oil dirty/cloudy while frying.As we continue the frying, it becomes dark in color and sticks to the poori.
  • Don't keep the dough more than 30 mins. It will absorb more oil while frying.
  • Make dough just 15 - 30 mins before frying.
  • Don't place the rolled pooris on the paper, it absorbs all the moisture from the dough,so while frying, the pooris doesn't puff up well and it becomes very hard.

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