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- Duration: 20 minutes
- Serves: 4 to 5 people
Spice Level: Zero
The authentic trick to getting the right colour of the Poories is adding a teaspoon of sugar to the atta while kneading it. It helps give the Poories a fine golden red colour when deep-fried.
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The Maharashtrian Poori has a tinge of red to it, and is thus different from the one made in north India. One of the most popular Marathi street-food items, next only to the universally-loved Vada Pav, the Poori is sweeter and is made of dough that is thicker and harder than the usual. Best served with batata bhaaji, this traditional meal makes for a sumptuous Sunday brunch.
- Whole wheat flour (Atta) (2 cups)
- Salt (½ tsp)
- Sugar (½ tsp)
- Luke-warm water for kneading (1½ cups)
- Oil (for deep-frying)
- Take the atta in a flat dish and add in the salt and sugar along with a tsp of the oil. Mix well.
- Now, add a little warm water and knead the atta, taking care that the dough does not turn too soft. (The consistency of the atta needs to be thicker and harder than the dough used for regular roti).
- Keep the dough aside for half-an-hour.
- Heat oil in a kadhai on a high flame for deep-frying.
- Make small, lemon-sized balls of the atta and after patting on some oil, roll them one-by-one with the help of a rolling pin. They should be flat, about 3-inches in diameter, and about 3 to 3½ mm in thickness. If rolled too thin, the Poories will not puff up while being deep-fried.
- Plop the Poories one-by-one into the kadhai.
- Lightly press every Poori against a corner with the help of a slotted spoon. This will help them puff up.
- Flip the Poories and let them cook on the other side till golden red.
- Scoop out the puffed Poories and place them in a bowl lined with a kitchen towel to remove any excess oil.
- Continue to roll and cook all the Poories the same way.
- Serve hot with bhaaji.
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