Masala poori

Ingredients

• Refined flour (maida)    1 cup
• Semolina (rawa/suji)    1/3 cup
• Oil    to deep fry
• Carom seeds (ajwain)    1/4 teaspoon
• Salt    to taste
• Gram flour (besan)    1/2 cup
• Fennel seeds (saunf)    1/4 teaspoon    
• Cumin seeds    1/4 teaspoon
• Baking soda    a pinch
• Chaat masala    1/4 teaspoon
• Red chilli powder     1/4 teaspoon
• Turmeric powder    a pinch
• Fresh coriander,finely chopped    1/2 tablespoon

      

How to prepare

• Heat sufficient oil in a kadai. 
• Mix together flour, rawa, carom seeds and salt with sufficient water in a bowl and knead into a dough.
  Apply a little oil to the dough. 
• Cover with damp muslin cloth and keep aside for some time. 
• In another bowl mix together gram flour, fennel seeds powder, cumin seeds, baking soda, chaat masala, red chilli powder, turmeric powder and salt. 
• Add coriander leaves and a little water and mix well. 
• Add 1 tsp hot oil and mix well. 
• Divide the dough into equal balls, shape each ball into a katori, stuff with a portion of besan mixture, gather the edges and seal.  
• Apply a little oil to each and roll into small pooris. 
• Deep-fry pooris in the hot oil till golden brown and crisp. 
• Drain on absorbent paper. 
• Serve hot.
• And enjoy the taste!!!

Kele Ki Poories (Banana ki poories )

Ingredients:

• 1/2 cup ripe mashed banana (about 8” long banana)
• 1/2 cup sugar
• 1 tablespoon melted ghee or butter
• 1/8 teaspoon crushed cardamom powder
• Pinch of salt
• 3 tablespoons coarsely ground almonds about 18 almonds
• Approx ¾ cup whole-wheat flour
• Approx ¾ cup all purpose flour
• Oil to fry

 

Recipe

1. Peel and mash the banana, add the sugar, almond, butter, salt and cardamom mix it well.
2. Add whole-wheat flour and all-purpose flour to the banana mix and make a firm and smooth dough. Keep it aside for about 2 hours.
3. Grease the fingers and knead the dough for a minute and divide in four equal parts.
4. Roll them into 8” diameter and cut them in about 2” diameter, using a cookie cutter.
5. Heat the oil in a frying pan on medium heat. To check the heat if oil is ready put one piece of dough in oil, dough should sizzle and come up slowly.
6. Fry the puries few at a time don’t over crowd the frying pan. Puries will puff and fry them till they are dark brown from all around. It will take about 2 minutes to fry every batch.
7. Take them out over paper towel so it can absorb the extra oil.
8. Puries are ready.