Friday Morning, I had made breakfast at home , yet had no time to eat. I had to rush out of the door..I had Poori and masala for breakfast in Saravan Bhavan in my office cafeteria. I felt like Prakash Raj in ‘Un Samayalariyil‘ Love this song, by the way!
That night , at dinner , I described how delicious the poori was to my kids and I saw my son drooling
He requested right away , ‘Mommy, can we have poori and masala for tomorrow’s breakfast??’.
“Sure” said I, delighted to have a ‘Neyar virupam’.
Thats how I got to make this Poori , and I wanted to share the secrets to you all as well.
Ssshhh… Did I say secrets of a non greasy puffed poori ?
Here we go, we all may know , for making poori, you knead atta with little salt. Press them in to rounds and fry them in oil.
But , the tricks are ..
1. Add a tablespoon of rava (sooji) to 2 cups of atta to get the fluff and to retain it. The more rawa you add, it will be more crispy and will retain longer. I serve them to my kids right away , hence , I added 1 tablespoon .
2. Adding little sugar while kneading.Kneading should be very minimal as you don’t want the gluten to form (like you would make a pie crust – No Kneading ). Stop adding water when the flour is crumbly and use minimal water to bring in the binding. Dough for chapati , on the contrast , needs more water and needs to be kneaded longer.
4. Use oil to help in kneading , no flour please. This will pollute the frying oil and the burnt flour will start sticking to the pooris.
5. Knead a bit thicker than for roti.
6. Use ample oil. Heat the oil long enough . If the oil is not hot enough , the poor is will be soaking in oil and soggy. If it is too hot, pooris will get burnt , adjust accordingly.
7. Cook on one side for 2-3 seconds, as soon as it fluffs, turn it around. The other side is bit thicker , and requires about 5-8 sec to cook. Ladle out and space them well not to disturb the puffiness.
If you have done all right, you wouldn’t need a tissue paper to soak the extra oil .
Serve them hot with aloo masala.