- 1 cup wheat flour
- 1/4 tsp salt (or as needed for taste)
- About 1/2 cup warm milk or water(Adjust the quantity needed to make a pliable dough. Depending on the quality of flour quantity required may vary)
- In a bowl stir together flour and salt. Mix well
- Add milk/water little by little to the dough until it comes together into a pliable dough.
- Knead it well until smooth like below. The dough should not be sticky or feel dry while you tough.
- Finally add a tspn of oil (room temperature or the hot oil that you would use to fry pooris).
- Normally for pooris, I do not rest the dough, it results in soaking up a lot of oil while frying.
- So heat oil in a kadai while you are kneading the dough. The temperature of oil is very important to make fluffy pooris. Too hot(like smoking hot), pooris will burn and if less heat, the pooris will not turn fluffy. To test if temperature of oil is right, drop a very tiny ball of poori dough into oil and if the dough fry and comes to top immediately the temperature is right.
- Make lemon size balls from the dough. Roll the balls into medium thickness.
- Drop the pooris into the hot oil. When poori starts to come to the surface, with the laddel very gently(without breaking the poori top)pour hot oil on top of poori, this will help the poori to fluff up. Turn over and fry. Fry the poori until golden brown on both sides
- Remove pooris to paper towl.
- Serve hot with potato saagu or coconut chutney or any other side dish of your choice.
3 medium sized potatoes
1 medium sized onions – finely chopped
2-3 green chilles – finely chopped
1 sprig curry leaves
½ tspn mustard seeds
½ tspn urad dal
¼ tspn turmeric powder
2 tspn oil
Salt to taste
- Peel skin from potatoes and cook it in pressure cooker(do not over cook it to mushy). Cut them into bite size pieces.
- In a deep bottom pan add oil. Once hot, add mustard seeds and wait until they crackle.
- Add urad dal and curry leaves and sauté till the dal turns golden brown.
- Add chopped onions and green chillies and sauté till onions turn translucent.
- Add turmeric powder and salt and give it a mix. Add the boiled potatoes and mix well. If required add 1-2 tspn water to help potatoes and all ingredients to blend together.
- If required garnish with chopped coriander leaves(I didn’t)
- Serve hot with hot fluffy pooris or dosa’s. Enjoy
P.S: By the time I clicked the pics, my fluffy pooris flattened out :(. You would get fluffy pooris when you follow above recipe