"Hot Puffed Hing Flavored Wheat Poori" … Poories are a delight to have as a snack, for lunch/dinner/breakfast … hot poories all puffed up is a delight to relish with any side dish … Children love to pierce these hot puffed pooris and watch the steam escape from within in glee … I have nostalgic memories of doing the same during childhood, insisting on getting puffed poories and Mom always made them the best … Try this simple hing flavored poori that tastes awesome with spicy chutney or any spicy curry dish too of your choice …
** I have written so much about poories, that there is nothing more for me to pen down anymore. My love for poori has never diminished over the years, in fact I now try to include it with different combos and mixed ingredients to build in different flavors. I have posted many types of poori and this one is a new one that I chanced upon preparing a few days back. Simple, nothing elaborate, it just has added on aroma of asafoetida / hing and it tastes simply delicious with any spicy chutney. This really was an accidental discovery as actually I was going to prepare something else altogether. My family loved these poories, so today I prepared the same again for lunch and served them with spicy radish chutney and it was a great combo. I will not run into much details about poori, as I have written enough about them, I have also written an article to which link I have given below. I am sharing the link at the bottom for preparing perfect poori and you can check out on the same if newbie and need to learn about the same.
** Here is the simple method of preparing Delicious "Hot Puffed Hing Flavored Wheat Poori" … My Style ….
** Ingredients :
Wheat Flour : 2 cups
Bombay Rava / Sooji : 2 tblsp (Ordinary rava used for upma)
Haldi / Turmeric Powder : a pinch
Hing / Asafoetida : 1 tsp (depending on how strong its aroma)
Red chilly powder : a pinch
Oil : 2 tblsp (hot)
Salt to taste
Oil for deep frying.
** In a large wide bowl add in the wheat flour, Bombay rava, salt to taste and mix them slightly. Now heat the oil in a small pan, when hot, lower the heat to minimum and then add in the hing, haldi and chilly powder. Immediately pour this into the bowl with flour and mix in with the flour. Sprinkle some water if needed and bring the mixture to a crumble texture.
** Now add in half a cup of lukewarm water and knead the mixture to dough. Keep adding little by little water only as needed on to bring mixture to a tight dough consistency. Apply a little bit of oil on your palm and knead the dough well. Keep this covered aside and allowing the dough to rest for 20 minutes.
** Note : Rava is added to help in keeping the poori puffed and intact. Always add in little bit of rava to any type of poori you make and they will puff up like a balloon and remain so for quite some time. Also always, give the dough to resting period of at least 20 minutes only, not more. This helps the release of gluten in wheat and the dough turns softer and helps in digestion too.
** Now knead the dough again and roll it into a long roll like rolling pin evenly. This always helps in getting even sized poori dough balls for rolling. With the help of a knife cut them into even sized cuts. Apply some oil on hand and spread a light hand on the cut pieces of dough. This ensures they do not dry up and also helps in rolling without dusting.
** For rolling of poori you can follow the dusting or non dusting method. Today, I have applied oil to the poori balls and not dusted while rolling. For this method, just apply a little bit of oil to the rolling pin and roll the poori as to a circle of about 3.5 to 4 inches. If you have many poories to be rolled after a few, say about 6-8 poories are rolled once again slightly apply oil to the rolling pin.
** If using dusting method, roll out each ball evenly into a 3.5 to 4 inch dia circle after dusting them evenly on all sides with flour. The poori should always be rolled evenly. They should not be too thick nor too thin, as both will not give desired results. The poori should be slightly thicker than the roti, that’s all. Also with practice, you will learn to roll them evenly.
** While you start rolling the poori, keep a kadai / pan with plenty of oil on full heat, once it comes to smoking point, lower the heat to medium and wait for a few minutes. Meanwhile, you can roll the poori and keep them ready to be deep fried. Once the required number of poori are rolled and ready check the heat level of oil in kadai.
** Note : For checking if the oil is hot enough, Just add in a pinch of the dough into the oil, if it hits the bottom and comes back sizzling the heat is correct for deep frying. If the dough does not bounce back and takes more time that means the oil is not hot enough and if it bounces back but comes out dark or burnt that means the oil is too hot. Always remember to maintain the correct heat level throughout deep frying of poori is very important to get well puffed and well cooked poori.
** Now slide in one poori gently into the hot oil, once it comes back sizzling, keep pressing it gently on sides with little pressure with a long handled spatula that has holes in it, this enable the poori to blow up from within and puff up evenly and nicely. Once if puff up, wait for a few seconds and then gently flip it to cook on the other side. Wait for a few seconds for the other side to be cooked too, then again flip it back and after just 1-2 second gently remove it with the holed spatula allowing excess oil to drain back into the kadai.
** Note : You can check up on the step by step pictures posted elsewhere on poori recipes. If still not confident or not sure always check up once for the procedure from your willing neighbor who knows it or on You Tube. Getting to learn firsthand from your family is always the best way, as you will be witnessing the procedure live yourself.
** Now repeat the process with other rolled out poori by deep frying them exactly as before. Maintain the heat at the same temperature throughout the process of deep-frying. It is very important to have constant heat temperature for well puffed poori.
** "Hot Puffed Hing Flavored Wheat Poori" are done and ready to be served. Serve these poories with any bhaji or side dish of your choice. I served them with “Spicy Radish Chutney” and it was simply awesome. A delicious combo of dishes that complimented each other very well. However, the poori tastes equally good with any spicy side dish of your choice. You can serve it with both vegetarian or non-vegetarian dishes too.
** Remember to enjoy these poories fresh and piping hot direct from kadai when they are all puffed and nicely blown up with your family and friends. Children will love these very much as they love piercing the poori and seeing the steam from within escape. We loved doing it during our childhood. Though it is delicious when served hot, you can carry them in your lunch box too.
** You can use the search option for "Poori or Roti" where you will get many more dishes prepared using similar flours. Also you will get some step by step methods in some of the recipe section too. Do try out various types of dishes to relish with any side dish of your choice. Enjoy the dishes with your family and friends and do give me a feedback if possible. You can also click on the link below for checking the same.
** Plz. Do Check out on an Article written by me on Poori, sharing the link below …
** For the Cashew Nuts~Sweet Potato Usli (Bhaji) Recipe, Please check on the link given below …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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