Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Recipe to make Indian pooris?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe to make Indian pooris?),it will help you,my kids.
Does anyone have a good recipe for those yummy pooris?
Answer:
Ingredients:
2.5 cups chappati flour
2/3 cup water at room temperature
ghee for brushing the bread while rolling out the dough
Oil for deep frying
Method to roll out the dough
Make stiff but pliable dough.
Cover the dough with damp cloth and set aside for 30 minutes.
Knead dough a little again. Dough should be stiff enough to roll without extra flour.
Make small balls of the dough and cover them with damp cloth.
Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
Repeat the same process to roll out all pooris
Frying the Pooris
Heat plenty of oil in a kadhai until very hot.
Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
Serve hot with curries or vegetables.
Pooris are yummy ... I agree!
rather than bore you with a cut & paste
you can go directly to a nice site with pictures .
www.CuisineCuisine.they have pictures. very important!..
type in the little spot provided by Google on the CuisineCuisine page
'Puri' or 'Poori' and they will give an ordinary plain one.and then
* Pani Poori . gives you a recipe and a picture for something I know as Gol Gappas ... they are little puri stuffed with chic peas, potato (usually), tamarind chutney and popped into the mouth ...it is Indian street food which means 'good'!
Cheers!
Ingredients:
2.5 cups chappati flour
2/3 cup water at room temperature
ghee for brushing the bread while rolling out the dough
Oil for deep frying
Method to roll out the dough
Make stiff but pliable dough.
Cover the dough with damp cloth and set aside for 30 minutes.
Knead dough a little again. Dough should be stiff enough to roll without extra flour.
Make small balls of the dough and cover them with damp cloth.
Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
Repeat the same process to roll out all pooris
Frying the Pooris
Heat plenty of oil in a kadhai until very hot.
Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
Serve hot with curries or vegetables.
Pinal's answer is the SAME as show stopper's!
I'm not going to repeat the recipe. Here are a few tips to make good fluffy puris:
1. Make sure that you roll out the puris into a perfect circle. Use the rim of a teacup or 'katori' (small bowl) or a cookie cutter to get perfect circles.
2. The thickness of the puri should be the same all over.
3. The oil should be really hot, just below smoking point.
4. When you slide the puri into the wok or 'kadai' of oil, make sure the whole puri is under the surface of the oil. With your frying spoon (the one with the holes), gently press down on the surface of the puri so that it starts fluffing up.
5. You can add 0.5 cups of semolina (rava or sooji) to the dough. This makes sure that the puris remain fluffed up even after a while. Simple wheat flour puris tend to lose their fluffy shape if not eaten immediately.
Enjoy!!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
PRE: Recipes for Mochi? NEXT: NONE
Kitty said: Yes.Recipe to make Indian pooris?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe to make Indian pooris?),it will help you,my kids.
Does anyone have a good recipe for those yummy pooris?
Answer:
Ingredients:
2.5 cups chappati flour
2/3 cup water at room temperature
ghee for brushing the bread while rolling out the dough
Oil for deep frying
Method to roll out the dough
Make stiff but pliable dough.
Cover the dough with damp cloth and set aside for 30 minutes.
Knead dough a little again. Dough should be stiff enough to roll without extra flour.
Make small balls of the dough and cover them with damp cloth.
Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
Repeat the same process to roll out all pooris
Frying the Pooris
Heat plenty of oil in a kadhai until very hot.
Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
Serve hot with curries or vegetables.
Pooris are yummy ... I agree!
rather than bore you with a cut & paste
you can go directly to a nice site with pictures .
www.CuisineCuisine.they have pictures. very important!..
type in the little spot provided by Google on the CuisineCuisine page
'Puri' or 'Poori' and they will give an ordinary plain one.and then
* Pani Poori . gives you a recipe and a picture for something I know as Gol Gappas ... they are little puri stuffed with chic peas, potato (usually), tamarind chutney and popped into the mouth ...it is Indian street food which means 'good'!
Cheers!
Ingredients:
2.5 cups chappati flour
2/3 cup water at room temperature
ghee for brushing the bread while rolling out the dough
Oil for deep frying
Method to roll out the dough
Make stiff but pliable dough.
Cover the dough with damp cloth and set aside for 30 minutes.
Knead dough a little again. Dough should be stiff enough to roll without extra flour.
Make small balls of the dough and cover them with damp cloth.
Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
Repeat the same process to roll out all pooris
Frying the Pooris
Heat plenty of oil in a kadhai until very hot.
Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
Serve hot with curries or vegetables.
Pinal's answer is the SAME as show stopper's!
I'm not going to repeat the recipe. Here are a few tips to make good fluffy puris:
1. Make sure that you roll out the puris into a perfect circle. Use the rim of a teacup or 'katori' (small bowl) or a cookie cutter to get perfect circles.
2. The thickness of the puri should be the same all over.
3. The oil should be really hot, just below smoking point.
4. When you slide the puri into the wok or 'kadai' of oil, make sure the whole puri is under the surface of the oil. With your frying spoon (the one with the holes), gently press down on the surface of the puri so that it starts fluffing up.
5. You can add 0.5 cups of semolina (rava or sooji) to the dough. This makes sure that the puris remain fluffed up even after a while. Simple wheat flour puris tend to lose their fluffy shape if not eaten immediately.
Enjoy!!
correctness,It's Non-profit and only for informational purposes.
PRE: Recipes for Mochi? NEXT: NONE
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