Fasting food is often restricted. The number of cereals allowed is not only limited but the taste is bland too. These days to get the younsters to confirm to traditional food is getting more and more difficult. However certain traditional food served with a proper accompaniment always hits bullseye. This nutty tasting poori is one such side. The crisp yet soft pooris go well with potato gravies, chutney , kadhi and even with raitas.
Ingredients:
2 cups Rajgira / kuttu ka atta ( Amaranth/ Buckwheat flour)
1 boiled potato
2 tsp Ghee
salt to taste ( if cooking on a fasting day , use rock salt)
water for kneading dough
oil for frying
Mix together the flour, salt and ghee. Grate in the boiled potato. Mix the flour well , add a little water at a time and form a stiff dough. Keep aside for half an hour.
When ready to serve, heat the oil. On a plastic sheet or foil. Place a drop of oil and place a dough ball on it. rub a little oil on your fingers and start patting the dough into a circle using your fingers. The poori needs to be as thin as a biscuit. Carefully lift up the poori and lower into hot oil. Hold down the poori with a slotted spoon till the poori fluffs up. Check the bottom for a even brown colour, then turn. Fry to a golden brown colour and drain.
Serve hot with Potato curry or a yoghurt raita or with a chutney of your choice.
Ingredients:
2 cups Rajgira / kuttu ka atta ( Amaranth/ Buckwheat flour)
1 boiled potato
2 tsp Ghee
salt to taste ( if cooking on a fasting day , use rock salt)
water for kneading dough
oil for frying
Mix together the flour, salt and ghee. Grate in the boiled potato. Mix the flour well , add a little water at a time and form a stiff dough. Keep aside for half an hour.
When ready to serve, heat the oil. On a plastic sheet or foil. Place a drop of oil and place a dough ball on it. rub a little oil on your fingers and start patting the dough into a circle using your fingers. The poori needs to be as thin as a biscuit. Carefully lift up the poori and lower into hot oil. Hold down the poori with a slotted spoon till the poori fluffs up. Check the bottom for a even brown colour, then turn. Fry to a golden brown colour and drain.
Serve hot with Potato curry or a yoghurt raita or with a chutney of your choice.
No comments:
Post a Comment