“Crispy Multi Millet- Peanut Masala Poori” served with equally tasty Almond (Badami) Vegetable Kurma … truly Rab Ne Bana Di Jodi for sure … the crispy textured poories taste scrumptious dunked in the rich creamy almond flavored curry … Yummilicious …
** I just cannot resist myself from trying out deep fried dishes and poories are always my favorite especially served with kurma. I do make a resolution about cutting down on deep fried items just to go ahead and try out a few on the very next given occasion. I know its not good for health, all that oily stuff and I must admit I have cut down on quantity too, but somehow I just cannot stop it out altogether. So all out there who are diet conscious do excuse me, I guess, just a few maybe once in fortnight would be fine, isn’t that so?? Well, without running into details or writing more on this subject as my knowledge on diets are negligible let me go straight to recipe,
** For this poori, I have added on a few millet flours along with spices and coarsely ground peanuts for preparation of the dough. I am not sure what made me do it, but I have combined these ingredients just on a hunch and was truly hesitant while deep frying. I knew it would not puff up coz. of the inclusion of ground peanuts, but nevertheless went ahead. They did puff up, though not full like a balloon, but the crispy taste is something which I myself had not thought would come out off it. Trust me, truly a fantastic combination and though they were crisp outwards, they were soft within and tasted fantastic dunked in hot kurma, waiting to try this out again for sure.
** Here is my very own recipe for “Crispy Multi Millet- Peanut Masala Poori” … do try it out, tastes awesome especially served with kurma ….
** Ingredients :
Wheat Flour/ Atta/ Gonva Peeta : 1 cup
Bajra Atta/ Pearl Millet Flour : 1 cup
Jowar/ Sorghum Flour : 1 cup
Nachani/ Ragi/ Finger Millet Flour : 1 cup
Groundnut/ Peanut/ Shengdana/ Kadlo : ½ cup
Satl/ Namak/ Meeta : to taste
Oil/ Tel/ Tela : 2 tblsp
** Spices to be Ground :
Coriander leaves/ Dhania/ kottambari pallo : ¼ cup leaves only.
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 6-8
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
Ginger/ Adrak/ Alle’ : 1 inch
Garlic/ Losun/ Lehsun : 5-6 peeled.
Ajwain/ Bishop’s Weed/ Vonvo : ½ tsp
Cumin/ Jeera Powder : 1 tsp
Hing/ Asafoetida Powder : ½ tsp
Haldi/ Turmeric Powder : ¼ tsp
** Oil for deep frying the poori
** Roast groundnuts on a thick bottomed kadai/ tava or you can microwave it too until crisp. Let cool at a bit and then peel off the skin, pound it in a pestle or mixer to a powder, remove and keep it aside ready. I am sharing a link to perfect Microwaving method of Groundnuts in detail at the bottom of this recipe; you may check it out if desired if you are new to it.
** Add into a mixer grinder coriander leaves, green chillies, curry leaves, ginger, garlic all cut to pieces along with vonvo and grind to a coarse texture without adding water. Now add coriander, jeera, hing, haldi powders and further grind all to a fine rava textured mixture with just a little bit of water, mixing well in between. Remove and keep it aside ready.
** Do not add too much water while grinding or else the texture will not turn grainy. Add about 2-3 tblsp of water into mixer grinder after removing the mixture and mix well with leftover paste, remove and keep this aside separately to be added as needed while binding the dough. Do not add more water or the water if not needed will go waste.
** To prepare the Dough : In a wide stainless steel large sized bowl add in the wheat, bajra, jowar, nachani flours and groundnut powder along with salt to taste and mix well. Add the ground paste and mix all together till you get a crumbled texture. Now add in the oil and further mix all well then add in the mixer washed water little by little kept aside and keep kneading the dough till you get a soft but firmly bound dough. If needed more, you can add in plain water and continue kneading too. Millets gets soften with minimum water so be careful.
** Cover the dough with a wet cloth, cover the bowl with a lid and keep it aside for 10-15 minutes only. After which knead the dough once again to a smooth texture and then roll it into a long roll of about 1.5 inches thick in diameter. With the help of a sharp knife cut them into equal sized 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 with time 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 poories to be rolled then after a few, say about 6-8 poori's are rolled, fry them and then continue rolling poories again. Do apply a little pit of oil often to the rolling pin to avoid the dough sticking to it.
** 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 or too thin, as both will not give desired results.
** Heating the Oil for Deep frying the Poories : Heat sufficient oil in thick bottomed 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 Poories : Slide in one rolled poori gently into the hot oil, when it comes back sizzling in a few second, 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 the poori on an absorbent paper for excess oil to drain off and repeat the process with remaining rolled dough by frying them exactly as before until they are done. Roll out the remaining dough and deep fry all in similar manner until you have required number of poories. The size of poori is individual choice, if small, you can fry 2-3 at the same time too, depending upon the size of the kadai and the quantity of oil, so prepare it accordingly.
** Important Note : Here I must mention that these poories turn crisp outwards and softer within. The poories may not all get puffed fully like balloons coz. of addition of coarsely ground peanuts, though some of the poories did puff up well, it really depends on the texture of the ground peanuts. However, do not worry, the taste lies in the crispiness of these poories, they really taste wonderful when dunked in gravy dishes, here in case is Kurma, it was excellent.
** Remember to always serve poories fresh and piping hot directly from kadai when they crisp puffed and well fried. These poories taste best served with veg or non- veg curry based dishes rather than bhaji type dishes. Being crisp they gel in well when dunked into gravies and I loved it served with “Almond Vegetable Kurma”, a delicious dish I tried on my own to be served with these poories. I am sharing the link to it below and you can check out and try out the same too .....
** Sharing a link below to preparation of “Roasting Peanuts on Microwave” below …
** 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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