Indif.com
Web  Site 
Indian Shopping Central
II  Aloo Stuffed Poori  II

 Ingredients:

  • 1 large Potato (boiled)
  • 2 cups chapati flour (atta)
  • 3/4tsp salt
  • 1/4th tsp. asafetida powder (hing)
  • 1/3rd tsp. turmeric powder
  • 1/2tsp coriander powder
  • 1/4th tsp. red chili powder
  • 3tbsp coriander leaves (chopped)
  • 3tbsp melted ghee or oil
  • Oil foe deep frying

Preparation:

  • Peel and mash the boiled potato while it is still warm.
  • Combine salt, asafetida, turmeric powder, coriander powder, chili powder and chopped coriander in a large bowl, mix well.
  • Rub the potatoes and oil into the flour until the ingredients are thoroughly blended. Gradually using enough water make smooth and pliable dough.
  • Let the dough rest for atleast 1/2 an hour.
  • Knead the dough briefly. The dough should be stiff enough to roll without extra dry flour, if it has softened too much, knead in flour as necessary.
  • 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, flatten and roll it out into 5 to 6 inches round. Repeat the same process to roll out all 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 immediately with chutney, pickle or curd


 

[Contact us/Feedback ] [ Disclaimer ] [Sitemap ]

Copyright 2005-2015 INDIF.COM All rights reserved throughout the World
Any unauthorized duplication of this site is strictly
prohibited and liable to prosecution.
Site maintained and designed by Indif Technologies Inc.
This site is best viewed in Internet Explorer