Showing posts with label poori. Show all posts

Friday, December 3, 2021

Palak Poori | Spinach Poori

Palak Poori , a deep fried Indian bread made from the whole wheat flour, spinach puree and some flavorful Indian spices.

Poori is one of the most popular Indian breakfast which is made from plain wheat flour and this palak poori is an variation to that traditional poori ! If you like poori and haven't tried this palak poori so far, then you must give it a try !

It's super easy to make, delicious & that vibrant green color from the spinach is very pleasant to your eyes !

Before check out the recipe, let's see some of the FAQs about making poori

How to make Puffed up poori ?

I have a separate post on poori where i have explained all the tips and tricks to get the perfectly puffed up poori. Please check out the below link

Tips to make puffed up poori

What's the use of adding rava into the poori?

Rava helps to keep the puffiness of the poori for a longer time so that your poori is all puffed up till you serve and it doesn't deflate immediately when it's out of hot oil.

Tips to get that gorgeous green color on the palak poori

Spinach should be fresh and green, so I have used baby spinach, it has a bright green color than the regular spinach which is darker in color.
Puree the spinach without any water, if it needs more liquid to make the dough, you can always add more water, but if you puree it with more water, then you may not need all spinach puree for making the dough, that means less spinach in the dough and the color also not as green as we wanted.

Ok, now let's check out on how to make this delectable palak poori/spinach poori!

Palak Poori | Spinach Poori

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 12
Recipe Category: Poori | Recipe Cuisine: Indian

Ingredients

Wheat flour - 1 cup

Rava - 1 tsp
Oil - 1 tsp
Salt - 1/4 tsp

Spinach - 1 cup( tightly packed)

Green chili - 1

Ginger - 1/4 inch piece

Cumin seed - 1/4 tsp
Oil - for frying

Procedure

First let's make spinach puree. Take the spinach and add into the boiling water and let it boil for a min or until it's all wilted.

Drain the spinach and let it cool a bit. Transfer the spinach into a mixie jar and then add the green chili, ginger and cumin seed and grind them into smooth puree.

In a large bowl, add the wheat flour, rava and salt. Mix it all together well.

Next add the oil and the spinach puree, incorporate the spinach puree into the flour.

Add some water into the mixie jar and use that water to make a soft and pliable dough. Let it rest for 15 mins.

Make about 12 or 13 small balls out of the dough. Roll each dough into thick disk using the rolling pin.

Heat the oil for deep frying and then add one rolled dough at a time. Gently press the dough with a slotted spoon, it will puff up beautifully. Then flip it over the other side and cook it for about 30 secs.

Remove from the oil and drain it on tissue paper. Tasty Palak Poori is ready to serve !

Related : How to make Potato Masala / Poori Kizhangu

Notes:

Use baby spinach for vibrant looking poori.
Don't add any water while grinding the spinach.

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. When 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 mins | Serves : 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.

Tuesday, November 22, 2016

Poori | How to make Puffy Poori

Poori, a Indian deep fried bread made from wheat flour /Atta. It's one of the common homemade breads for breakfast in South India. Making puffed poori is an art and it's absolutely delicate to watch the pooris puff up while frying.

Back home in my childhood, I grew up eating pooris made with maida/all purpose flour more than the pooris made with whole wheat flour. Now, I like both types of pooris equally :-)

During our initial days of marriage, ST told that he didn't like pooris, so I was a bit hesitant to try pooris for breakfast/dinner for a while . One day I was craving for pooris, so made it with maida just like my mom makes and asked ST to give it a try.

To my(and his) surprise, he liked them very much and said it was so delicious. Since then, it has become his favorite breakfast and nowadays, he asks me to make pooris for breakfast ! It always makes me so happy when someone starts to like the food because of me :-)

Before move to the recipe, let's check out some of the FAQs about poori

Why is my poori oily?

Poori absorbs a lot of oil when the oil temperature is low and the dough is so soft. So make sure to knead the dough stiff and fry the poori in hot oil.

The poori dough should be soft enough to roll the dough without any crack as well as stiff enough to roll without any dusting flour.

To fry the poori, the oil temperature should be hot. If you drop a piece of dough in the oil, it should come up instantly. Once the oil temperature reaches that stage, keep the heat in medium high and then start frying the poori.

If the oil temperature drops after you fry a few pooris, then let the oil temperature to be hot and then fry the pooris.

Why is my poori crispy?

Poori turns crispy if the rolled dough is too thin. So make sure to roll the poori dough a little thicker than the chapati dough.

Also if you fry the poori in the hot oil for a longer time, then also the puri would turn crispy. So make sure to keep the oil temperature at the correct level, a poori would hardly take 30-40 secs to cook in the oil.

How to make Puffy Poori ?

There are a few things to be taken care of to get the puffy poori.

The dough should be firm, not as soft as chapati/ roti dough. Depends on the quality of the flour, it may take a couple of tbsp of water more or less than i have mentioned in the recipe.
Rest the dough for a minimum 20 mins. It helps to roll the dough easily since it's not very pliable dough, the resting time is really important.
Roll the dough on even thickness on all sides. Don't roll the poori so thinly then it would be like papad after frying.
The oil should be really hot for making puffed poori.
Gently press the poori with a ladle while frying, it helps to puff the poori beautifully.

Adding Rava to the Poori Dough.

You can make the poori without adding any rava into the poori dough. But adding rava helps to keep the poori puffed up for a longer time otherwise it deflates immediately. So I would highly recommend adding the rava to the poori dough !

Ok, now let's see how to make the delicious poori !

Poori | How to make Puffed Poori

Preparation Time : 20 mins | Cooking Time : 15 mins | Makes : 8
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian

Ingredients

Wheat flour - 1 cup

Rava - 2 tsp
Oil - 1 tsp
Salt - 1/4 tsp
Water - 1/3 cup
Oil - for frying

Procedure

Measure & take the wheat flour & rava in a bowl , add salt & mix well. Then add the oil.

With your finger tips mix the oil with the flour well and then add enough water to make a stiff dough.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.

Heat the oil in the sauce pan, 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.

For the perfect round pooris, you can cut the rolled dough into circle using any lid or cutter like i did here.

Then fry the pooris as usual. It will gives a perfect round pooris :-)

Tasty & Fluffy poori is ready. Serve it with poori masala/ your favorite curry. We had it here with chana masala.

Related : How to make Poori Masala / Potato Masala

Notes:

Make the dough as stiff,otherwise it absorbs a lot of oil while frying
Don't use flour while rolling the poori, it will settle in the oil 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.

Saturday, March 14, 2015

Mangalore Bun | Banana Poori

Mangalore Bun, a delicious sweet fried bread made with mashed banana and flour. It's such an easy recipe to make with a handful of ingredients. Though the name has "bun", it's more of a poori and we used to call it as "Banana poori " in our home :-)

Recently, I joined the Indian Cooking Challenge event hosted by Srivalli. For this month's challenge, Srivalli chose Mangalore bun from Chefandherkitchen. Initially, i thought it would be baked in oven because of the name. But, to my surprise, this bun is deep fried one.

I followed the recipe exactly and the bun turned out delicious. Thanks to ICC, i learnt my first Mangalore dish. Now let's check out on how to make this delicious mangalore bun.

Mangalore Bun | Banana Poori

Preparation Time : 20 mins | Cooking Time : 15 mins | Serves : 4
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Maida - 1 1/2 cup (i used 2:1 ratio of maida and Wheat flour)

Powdered Sugar - 2 tbsp

Oil - 2 tbsp

Curd - 3 tbsp

Banana - 2(i used yelaki)

Baking soda - pinch

Cumin seed - 1/2 tsp(Optional)

Salt - 1/2 tsp

Oil for deep frying

Extra flour for dusting

Procedure
First peel and mash the banana along with sugar, you can grind in mixie/blender too. The banana i used was well ripen, so i just mashed it.
Mashed banana should yield approximately 1/2 cup. Since i used yelaki variety , i used 2 bananas, if you use bigger one, just 1 banana is enough.
Then add the curd and oil into this mixture and mix well , keep it aside.

Sieve the flour along with baking powder & salt twice and then add cumin into it . Now slowly add the wet ingredients into this flour and make the dough.
Dont add water, the moisture in the wet ingredients is enough to make the dough.If it's sticky, add 1 or 2 tbsp of flour and mix well.

Cover and leave it aside for 4-5 hrs. But i keep it in the fridge for overnight. Next morning, take it from fridge before 2 hrs to make the bun.

Make 9 lemon size balls and roll into puris . In the mean time, heat the oil in the deep pan for frying.

Now slide the pooris in to hot oil and press it with slotted spoon to puff up and then turn the other side and fry it until it become brown. Drain the oil and put it in paper towel.

Delicious Mangalore bun is ready . Serve it with spicy coconut chutney. It tastes delicious even without any side dish.

Note:

This bun hold the shape even after 6-7 hrs.
You can increase/decrease the sugar quantity according to your taste.
Cumin seed gives great flavor to this bun. I recommend to add it.

Wednesday, March 4, 2015

Potato Masala | Poori Kizhangu | Accompaniment

Potato Masala/Poori kizhangu, a delicious accompaniment made from potato and it serves as best accompaniment for the poori. It's one of the easiest side dish to prepare for your pooris and also can be prepared in mins if you have cooked potatoes in hand.

There are quite few variation in making this masala. I have seen people adding carrot and chana dal into this masala, normally we don't add in our home, so i haven't added those in this recipe, but if you like it, you can add those. Like wise, some doesn't like to add gram flour slurry in the potato masala, but personally i like them very much, it gives enough thickness to the masala. If you don't like adding gram flour, then mash half of the potatoes and add in to masala, that way you get that nice thick potato masala.

Potato Masala | Poori Kizhangu

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 3
Recipe Category: Accompaniment | Recipe Cuisine: Indian

Ingredients

Potato -3

Onion -1

Tomato - 1/2

Green chili - 2 to 3

Garlic - 2 pods

Turmeric powder - pinch

Salt - to taste

Water -1/2 cup

Gram flour - 1 tsp

Coriander leaves - few

To Temper

Oil - 1 tsp

Mustard & Urad dal - 1/4 tsp

Curry leaves - few

Procedure

Cook the potatoes in pressure cooker for 3 whistle.

Cut the onion into thin slices, tomato into small pieces, slit the green chili & crushed the garlic and keep everything ready.Heat the oil in the pan, tempering the ingredients listed under "To Temper"and then add onion, green chili,garlic one by one and saute it well.

Once the onions becomes translucent, add the tomatoes and turmeric powder, mix it well.

Then add about 1/2 cup of water and bring to boil. Let it simmer until the onions are soft.
In the mean time, peel the potatoes and roughly chop them into small pieces.

Once the onions are soft, add the potatoes into it along with salt. Mix it well and then mix the gram flour with 2 tbsp of water and add into potato mixture.

Let it boil for 5 mins in low flame.Finally add the coriander leaves and switch off the flame.

Tasty potato masala is ready. Serve it with Atta poori/Maida Poori.

Notes:

In most of potato masala recipes don't have tomato, but my mom always add tomato in this, we liked the taste, so i always prepare this way. If you don't like, skip it.
You can replace green chili with chili powder too.
Don't add more gram flour than mentioned, it won't taste good.
You can use this masala for masala dosa too.

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Friday, December 3, 2021