Garma garam Poori/Puri

And there are times, however healthy you try to eat, you want a heavy greasy breakfast. It may feel absolutely sinful but a couple kilometers run will help you get over that feeling. Poori accompanied with any curry of your choice. Bhaji, kala chana, chole vegetable korma or even halwa; best weekend breakfast. Easy, simple and straightforward.

This recipe serves 2 people and makes 6 pooris. Each puri gives approximately 107 calories.

Here is what you’ll need:

1 cup whole wheat flour

1 tsp oil

½ tsp salt

Water as required

Oil for deep frying

Method:

1. Sieve the flour and add salt and oil to it.
2. Mix together and slowly start adding lukewarm water forming stiff dough.
3. Knead well for 5 minutes and rest the dough covered for 20 minutes.
4. Make small portions out of the dough and roll it out into 4 inch diameter.
5. Heat the oil and test with a small portion of dough if the oil is well heated.
6. The dough should bubble and rise, Once the oil is heated, fry each puri at a time.
7. Slowly lower the rolled out puri into the oil and immediately splashing oil on top and pressing gently with the back of a spoon.
8. Once the poori puffs up, turn the other side.
9. Once it turns golden brown both ways, remove it out on a kitchen towel to absorb excess oil.
10. Serve hot or keep it in a casserole.

NOTE:

• While kneading, make sure the dough is stiff unlike regular chapatti.
• While rolling do not use more flour to dust it. A good dough does need flour for dusting. If required use little oil to help roll.
• Fry, only when the oil is well heated. The heat should be medium high.

 Also try Potato Masala in The Kitchen Counter column.

Recipe by Zohra Sada