Poori

Yaay...my husband and I had plans of having channa batura at Dosa place this weekend but had to compromise that plan. In the end we decided to make poori at home. I had made poori once before, and that was 3 or 4 years ago. I wasn't 100% sure but still decided to make it as we still had some lasagna that we baked as back up.

Even though I knew the basics I was looking up for poori recipes online but the fancy ones were really fancy therefore I just stuck to the recipe I knew. Here's the basic recipe:

1. 2.5 cups of wheat flour (I used 160ml cups)
2. 1/2 tsp baking powder
3. oil (for mixing and then frying)
4. salt (0.5 - 1 tsp)
5. Warm water (3/4 - 1 cup)

I kinda like poori simply because the chances of screwing up is very less. Anyways, here's the directions

First mix wheat flour, salt and baking powder in a large mixing bowl. I typically use 2 tbsp of oil when mixing the dough. First add 1 tbsp oil and some warm water and start mixing, continue adding water as required, once the dough starts to get pliable add the remaining 1 tbsp of oil and mix well. Add water sparingly during the mixing procedure as the dough shouldn't have excess water. Once the dough is pliable and doesn't stick to your fingers it's time for you to set it aside. Just cover it and leave it alone for 20-30 mins (you could continue to make poori's without leaving the dough aside as well).

Now knead the dough once more and start making small 1.5 inch rounds with the dough mixture. Now start rolling the dough rounds that you made. Typically roll them out to have 4 or 5 inch diameter. The key to making nice poori is to have uniform thickness. First roll the center nicely and then roll around the corners so that the whole thing has uniform thickness. Even when you lift it to drop in the frying pan, the shape shouldn't change. If the dough is rolled out thin, there'll be elongations where you touch 'em.

Now heat generous amount of oil in a pan, drop the rolled out poori's gently, once the dough on the side on top rises, its time to turn the poori around to cook the other side. Poori's done once both sides are cooked. If you notice that the poori's turn to deep brown instead of golden then its time to turn down the heat. I use a gas stove so I have more precise heat control, but with electric stoves, it might just be better to have the heat set at med or med-hi.

Note: You can substitute half of wheat flour with maida if you want the poori's to be more softer.

We had a really great meal last night and I still think poori is one of the easiest dishes to make.