Aloo poori

ALOO POORI 

INGREDIENTS

• Mashed potato – 1 cup
• Wheat flour – 2 cup
• Fine rava /sooji – 1 tsp
• Oil / ghee – 1 tsp for kneading [ optional ]
• Water as required to knead .
• Salt to taste
• Chilli pwdr – 1/2 tsp
• Turmeric pwdr – 1/4 tsp
• Finely chopped coriander leaves / kasoori methi – 1 or 2 tbsp
• Oil to deep fry
• Wheat flour for dusting

METHOD

Pressure cook 2 potatoes till soft .

Peel the skin and grate it or mash it or blend once in mixer.

Knead the mashed  potato with hands , see that there are no lumps.

It should be of smooth texture like dough .

Now add the other ingredients and mix well .

Add required water little by little and start kneading .

Knead it into a smooth + stiff dough .

*** the dough has to be stiff else it will absorb oil .

Once the dough is ready start making the pooris, no need of resting the dough for sometime.

Divide the dough into equal size portions .Depending on the size of poori you want.

Roll each portion into a smooth ball .

Flatten the ball the ball slightly ,roll it with a rolling pin into medium thickness discs. [ not very thin nor very thick – slightly thicker than chapatti  ]

Roll out all the pooris.

Heat the oil , check the temperature by dropping a small piece of dough ,if the dough sizzles and rises up immediately it means we can start frying the pooris..The oil should be hot but not very hot .

Slide in one poori from the side of the pan into the hot oil .

After a few seconds try pressing the pooris lightly with help of a slotted ladle , try pouring / splashing  little hot oil on the top of the pooris .

Flip the poori on the other side ,and fry till golden brown .

Drain and remove the pooris on absorbent paper or colander to drain off excess oil .

Pooris are ready to be served.

NOTES

1. While rolling avoid dusting excess flour,or the oil will become cloudy very soon because of the burnt flour residue.
2. Try having hot ,on cooling it becomes very oily .
3. Instead of flour you can use oil for rolling.
4. Oil should not be smoking hot or the pooris will become dark brown.
5. Adding rava helps in crispiness + puffiness remains for sometime.
6. Ghee adds flavour but just 1 tsp not more than that.
7. Fry on medium flame. Sometimes the temperature of the oil may go down after frying many pooris – just adjust the flame to make the oil hot .
8. ***  usually when you make pooris of wheat flour ,it absorbs lot of oil , take half of wheat flour + 1/2 of maida + 1 tbsp sooji to avoid absorbtion of excess oil .
9. Instead of rolling small poris one at a time ,we can make a big chapatti then using the edge of a glass or cutter we can make .
10. Some add  1tsp sugar or little rice flour in the dough .

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