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Dill leaves Poori

dill leaves poori

 

Poori is an essential breakfast item in our Indian menu. This is deep fried flat bread.  Poori came from Assamese, Maithili , Bengali and Odiya cuisine. The spelling also varies to different states like poori, puri or luchi. But the preparation procedure is same for all. Because of its taste and quite easy method of preparing, it’s popular throughout India.

 

dill leaves poori

 

As I am from odisha , we can’t think out breakfast menu without puries. The golden fried, fully puffed up puries are just breath taker and absolutely lip smacking. It is usually made with whole wheat flour, salt and water. A little oil is rubbed with flour before adding the water to make it little crispy or khasta. Puri itself has many Variety, like people use all purpose flour instead of wheat flour. Again adding a little Hing or Ajwain makes puri tastier.

 

dill leaves poori

 

When we were  kids, our grandma used to add boiled, mashed potato with puries to make aloo puri. She was also adding various dry spices to make masala puri. Greens can also be added to poori for making methi puri or spinach poori. This has a wide Variety. If you are clear with basic puri dough then you can add anything to the puries.

 

dill leaves poori

 

Here are few points you should remember while preparing puries

  • Add little oil to the flour and rub well,
  • Take a handful of flour and close your fingers, if it is forming a ball then go ahead and add other Ingredients.
  • Kneading is very important as dough should be soft and tight, don’t add more water.
  • Oil temperature is very important as well. It should be too hot, so that puries can be fried and puffed well.
  • Take enough oil to fry the puries.

 

dill leaves poori

dill leaves poori

 

Here is a Variety I am sharing with my readers , i.e. Dill leaves Puri. Dill leaves is also known as suva leaves in many states of India. Dill is an annual herb and a good anti-inflammatory substance. The sprigs of the dill weed have antiseptic, digestive, and carminative properties. Dill contains  unique types of healing components like it helps in reduce Menstrual Cramps, lowers Cholesterol , treat Epilepsy and many more. So here is an way to include dill leaves in your diet with test.

 

 

 

Print Recipe
Dill leaves Poori
Cuisine indian, Odiya
Prep Time 10 minutes
Cook Time 10 minutes
Servings
person
Ingredients
Cuisine indian, Odiya
Prep Time 10 minutes
Cook Time 10 minutes
Servings
person
Ingredients
Instructions
  1. Clean and finely chop dill leaves.
  2. In a bowl combine flour and all the dry masalas , Give it a quick whisk.
  3. Add warm ghee and rub well with flour.
  4. Add finely chopped dill leaves and mix well with the flour.
  5. Gradually add water and knead to make a dough.
  6. After 6-7 minutes, the dough will be non sticky and smooth, remember not to add more water .
  7. The dough should be smooth yet tight.
  8. Keep the dough covered for 10 minutes.
  9. After 10 minutes heat enough oil in a kadhai and make the perforated spoon ready.
  10. Divide the dough into equal sized balls .
  11. Take a ball and roll into small circular puries.
  12. Drop the puries in hot oil and press a little with the back of the perforated spoon so that the whole poori is submerged in the oil .
  13. The puri will immediately puff up. Flip the poori carefully and fry the second side for 10 seconds.
  14. when both sides will seem light golden in colour, remove from oil and repeat the same procedure with the rest.
  15. Enjoy with any curry. We prefer aloo Chorchori which goes perfect with any poori.
  16. Enjoy !!
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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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