Saturday, February 19, 2011

Khasta Poori

  • 1 cup Wheat flour
  • 1/2 tsp Ajwain seeds / vammu
  • 1 tsp Oil
  • Salt to taste
  • Water as required
  • Oil for deep frying

  1. In a bowl, combine the flour, salt, ajwain and water as required to make a soft dough.
  2. Add 1tsp of oil and again knead the dough.
  3. Cover and let sit for 10mins.
  4. Now divided the dough in to small equal balls.
  5. Take one ball of dough and roll it out into 4" to 5" round.
  6. Repeat the same process to roll out all pooris.
  7. Heat plenty of oil in a kadai until very hot.
  8. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  9. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
  10. Serve this Khasta poori with vegetable saagu.

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