"TeekHa MeetHa (Tikshe' Godshe') Poori" ... A delicious sweet and spicy puffed poori that taste awesome served as it is though the taste gets more appealing if served with mooga dali usli (green gram dal bhaji) or batate usli (potato bhaji) ... a childhood delicacy with unforgettable nostalgic memories .... Yummilicious ....
** Poori/ Puri are every child's dream snack that is relished with glee especially when they are all puffed well with lot of hot air stuffed within. The joy on face when they are served as it is something beyond compare and we children always used to quarrel over the puffed one's and would not agree to have any flattened poori such was our craze for this snack.
** Though Sundays was the most preferred day for poori bhaji or masala dosa as breakfast snack that Amma preferred to prepare there were times when she prepared these sweet and spicy ones for tiffin ie evenings when we came home hungry from school. We had them as it is without any accompaniment as they really do not need any.
** Amma prepared either mooga dali usli or batate usli if it was prepared for morning breakfast as it was then needed as ours was a large family and some preferred a heavier breakfast as they had to go to office even on sundays. Sigh, I really miss those days when all you did was eat, sleep, play, study, read novels and enjoy life, no responsibilities.
** Today I am going to share with all of you my Ammas recipe of "TeekHa MeetHa (Tikshe' Godshe') Poori" which gets puffed well, crisp on exterior, yet soft while munching on. The spice level really depends on individual choice and you can adjust accordingly especially if you have very young children at home, try it, sure to get more demand on.
** Here is my ammas recipe for "TeekHa MeetHa (Tikshe' Godshe') Poori" ..... truly a tasty and delicious one, prepare more for there sure is going to be a demand ....
** To Prepare the Dough : In a wide stainless steel bowl add in 2 cups of wheat flour (atta/ gonva peeta), ¼ tsp of hing (asafoetida) powder, 2 tsp sugar (pitti shakkar/ sakre pitti) powder, 1 tsp red chilly powder (tikkat/ mirsange pitti), 1 tsp jeera (cumin seeds), 1 tblsp of finely chopped curry leaves (karbevu/ kadipatta), 1 tblsp of oil (tel/ tela) and salt (namak/ meeta) to taste. Now mix this well, to form a crumbly texture, till all are evenly mixed.
** Note : You can also mash well and add in one small ellaichi banana while preparing the dough. In some eatery centers famous in Mangalore they add them on while preparing the dough and it tastes wonderful, though I usually do not do so, as Mom never added it.
** Now add in about 1/2 cup of warm water and mix well and then keep adding water little by little while you keep kneading the mixture into a tight but smooth textured dough. The amount of water may vary depending upon the quantity of mixture. The prepared dough should be firm when you touch, lastly add a few drops of oil on your palm and apply it on the surface of the dough made. Cover and keep it aside to rest for about 20 minutes.
** Once again knead the dough to smooth texture for a good 5 minutes and then divide them into equal sized small balls say that the size of small lemon. The size of the balls depend upon how small or large the size of the poori you desire to make, so divide them accordingly. Roll out each ball with a rolling pin after dusting it with flour. The poori should even evenly rolled and kept slightly thicker than roti/ chapati about the size of 4 inch diameter.
** Note : You can also avoid dusting with wheat flour and apply oil to the rolling pin and roll out the same too, this will avoid the oil to remain clean while deep frying the poori.
** Roll out a few poori and keep them ready while you heat oil in thick bottomed kadai for deep frying. Do not roll out all the balls at one time as sometimes they will dry out and will not turn out all puffed up. So roll them out some at a time, deep fry while you continue side by side. This becomes more convenient if you have a helping hand to roll the poori while you do the deep frying, but if doing it out all alone the do as mentioned above.
** When the oil has turned smoking hot, lower the heat to medium and wait for about approx. 5 minutes and then start to deep fry the poori one by one. Keep the heat at the same level to get evenly fried poori. Slide in one rolled poori into the hot oil and gently keep pressing down with slotted spatula till it puffs up, then flip it over and fry the other side till both sides are evenly browned and crisp. Remove and place on absorbent paper for excess oil to drain.
** "TeekHa MeetHa (Tikshe' Godshe') Poori" is done and ready to be served. The best part of these poories are they can be served as it is as they are spicy and sweet and really do not need any accompaniment as such. However, you can serve it with potato bhaji or any curry/ gravy dish or mooga dali usli etc. too and they taste wonderful even dunked and enjoyed with them as I have enclosed the same for reference too.
** When mangoes are in season you can serve them with aamras or you can also prepare some plain or flavored shrikhand and serve the same along with it too as children love these two accompaniments very much and are sure to eat countless poori, so be prepared to have them more in quantity while prepare, well not that elders or youngsters will hesitate to relish after no one can say no to just one or two poori served anytime of the day.
** All said and done remember to always serve poori straight away fried all puffed, crisp and delicious from the kadai directly on to the plate with any accompaniment dish of your choice. Poori always taste best when served hot, though you can carry these in lunch box to office too as the taste still lingers on in them even when cold. So do not hesitate to prepare these and enjoy them during weekends or otherwise, you can carry them when travelling too.
** I also sharing links below to "mooga dali usli" and "batate usli" the pictures of which I have collage and shared as Amma used to serve them that way though in my home I sometimes serve them as it is and refrain from adding on any other accompaniment. However, it does taste great and you may try them out if desired.
** For the recipe of "Mooga Dali Usli/ Greeb Gram Dal Bhaji" please refer link below ....
** For the recipe of "Batate Usli/ Potato Bhaji" please refer link below ....
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