“Mooli Dhania Masala Poori” served with Vegetable- Raw Mango Dry Masala Curry … when you see those large sized radish flooded in market all you can think about is parathas or poories ... nothing is more appealing than relishing hot puffed poories dunked in your favorite bhaji … I had tried out my own version of Vegetable- Raw Mango Dry Masala Curry with which I felt these poories would taste great ... and yes, it was indeed an awesome combo … Yummilicious ….
** Poori as I always love to mention are a delight to relish hot and puffed up especially during winter/ monsoon. In fact, when there is chill in air, it is apt for deep fried dishes to be had as they are the most desired ones loved to be enjoyed with some steaming beverage. I guess the reason being that crave fir fried dishes somehow it that it spreads warmth to the body, keeping the stomach full for a longer period.
** For those who do not want to deep fried dishes like poori, be it for health reasons or any other, do not worry, the same dough can be rolled out into parathas too. Again, if you want those poories, but worried about diet then just fry some as poories and go ahead with the rest of the dough rolled into parathas. That way, you can solve your poori craving too and at the same time not compromise on health too.
** Here is my simple recipe for “Mooli Dhania Masala Poori” which I served with Vegetable- Raw Mango Dry Masala Curry as side dish … awesome combo …
** Ingredients :
Mooli/ Mullangi/ Radish : one large sized.
Wheat Flour/ Atta/ Gonva Peeta : 2 heaped cups (+ more as needed)
Coriander leaves/ Dhania/ kottambari pallo : ½ cup leaves only.
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 4-5
Curry Leaves/ Kadipatta/ Karbevu : 4-5 fresh ones
Ginger/ Adrak/ Alle’ : ½ inch piece
Ajwain/ Bishop’s Weed/ Vonvo : ½ tsp
Cumin/ Jeera Powder : 1 tsp
Hing/ Asafoetida Powder : ½ tsp
Haldi/ Turmeric Powder : ¼ tsp
Satl/ Namak/ Meeta : to taste
Oil/ Tel/ Tela : 1 tblsp
** Oil for deep frying the poori
** Add into a mixer grinder coriander leaves, green chillies, curry leaves/ Kadipatta/ Karbevu, ginger, all cut to pieces along with vonvo, jeera powder, hing powder, haldi powder and grind to a grainy textured mixture with just a little bit of water, mixing well in between.
** Note : Do not add too much water to avoid adding in excess flour later on. Also lesser the water, the mixture turns better into a semi coarse paste.
** Wash, peel off the outer skin and grate mooli/ radish using a large holed grater and add it into a wide stainless steel bowl. Add in the ground masala, salt to taste, oil and mix well. Now add the wheat flour and further mix well as much as possible.
** Add about 2-3 tblsp of water into mixer grinder to mix in any leftover paste, add it to mixture and start kneading the dough. If needed keep sprinkling water little by little and knead the dough until you get a stiff consistency that’s always required for preparation of poori.
** Note : Radish always leaves enough water as you keep kneading the dough, so be careful with addition of water as otherwise you may end up having to keep adding in more wheat flour to bring the mixture to required dough consistency.
** Cover the dough with a wet cloth, cover with a lid and keep it aside for 10 minutes only. After which knead the dough again and roll it into a long roll of about 1.5 inches diameter and then with the help of a sharp knife cut them into equal size.
** Do not cut into large pieces, say about 2 inches in width or so. 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 smooth without dusting much as we avoid dusting for poori.
** 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.
** Note : Do not roll all the poori in one go, If you have more poori's to be rolled then after a few, say about 6-8 poori's are rolled, fry them and then continue rolling by once again slightly apply oil to the rolling pin so that the dough does not stick to 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.
** Heat oil in a kadai/ pan to smoking point, then lower the heat to medium, wait for a few minutes before you add poori, coz. if the oil is too hot then poori will burn and turn crisp instead of evenly getting fried, also keep the heat constant throughout frying process.
** Note : To check if the oil is hot enough, just add in a pinch of dough into the oil, if it hits the bottom and comes back sizzling the heat is right for deep frying. If the dough does not bounce back and takes more time, it means the oil is not hot enough.
** If the poori bounces back immediately turning 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 which you will with practice.
** To Deep Fry Poori : Slide in one rolled poori gently into the hot oil, when it comes back sizzling, keep pressing it gently on sides with little pressure with a 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 seconds gently remove it allowing excess oil to drain back into the kadai.
** Place poori on an absorbent paper for excess oil to drain off and repeat process with remaining rolled dough by frying them exactly as before till they are done. Roll out the remaining dough and deep fry all in similar manner till you have required poori.
** “Mooli Dhania Masala Poori” is done and ready to be served. You can serve them all puffed up and hot immediately as it is as they are spiced or you can serve it with any side dish like chutney, bhaji, shrikhand, curry etc. of your family choice.
** Remember to always serve poori fresh and piping hot direct from kadai when they are all puffed and nicely blown up which will be loved by your family and friends. Children love piercing the poori and relishing them with glee seeing the hot steam escape.
** I served it with “Vegetable- Raw Mango Dry Masala Curry” a delicious bhaji, I tried on my own to serve along with these poories and it was a wonderful tasty combination. I am sharing a link below which you check out on for recipe if desired ….
** Sharing a common link to all "Poori” recipes in blog below. There are some lovely recipes with different combinations and some of them include step by step methods which will help you understand the procedure better if novice, do check it out in leisure ….
** Plz. Do Check out on an Article written by me on Poori, on the given link below …
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