Dill leaves Poori
whole wheat flour
Ghee (for rubbing with flour)
for deep frying
Clean and finely chop dill leaves.
In a bowl combine flour and all the dry masalas , Give it a quick whisk.
Add warm ghee and rub well with flour.
Add finely chopped dill leaves and mix well with the flour.
Gradually add water and knead to make a dough.
After 6-7 minutes, the dough will be non sticky and smooth, remember not to add more water .
The dough should be smooth yet tight.
Keep the dough covered for 10 minutes.
After 10 minutes heat enough oil in a kadhai and make the perforated spoon ready.
Divide the dough into equal sized balls .
Take a ball and roll into small circular puries.
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 .
The puri will immediately puff up. Flip the poori carefully and fry the second side for 10 seconds.
when both sides will seem light golden in colour, remove from oil and repeat the same procedure with the rest.
Enjoy with any curry. We prefer aloo Chorchori which goes perfect with any poori.
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