Soft and Fluffy Poori Recipe

POORI is deep fried puffed Indian bread made with whole wheat flour and salt. Most Indian households make these for the weekend and festive meals. These are the very much popular in the Indian restaurants and are served for breakfast and even for a meal.

POORI is often served with a potato curry known as POORI-BHAJI, In some region it is also eaten with CHOLE or CHANA MASALA, SUJI HALWA or even with SHRIKHAND.

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Ingredients:

• Whole wheat flour 3 bowl
• Suji / Rava 3 tsp
• Sugar 1 tsp 
• Salt 1/2 tsp
• Hot oil 2 tsp 
• Oil for frying

Recipe:

Some people also add Maida or all purpose flour along with wheat flour in the dough but I have use only whole wheat flour.

Mix whole wheat flour, salt, sugar, suji, 2 tsp oil.

add salt

add 1 tsp sugar, Sugar gives nice color poori. 

add 3 tsp rava/suji

add hot oil 2 tsp and let it cool down a little.
Hot oil gives nice crisp to poori and it does not become hard.

mix well all together

When oil cool down a little rub it with the flour really good.
Poori becomes nice and flaky due to this.

Add a little water at a time and knead stiff dough.

Knead to make a tight dough.  

The consistency of the dough is very important in making good puffed up poori 

It should be tighter than the regular roti dough.

Cover the dough by pot or you can use moist cloth and keep aside for 15 mins.
If you rest longer poori will absorb more oil

Take the dough and knead it once more to make nice and even

Then divide the dough into small lemon sized balls

Roll each ball into 4 inch disc. 

Do not use dry flour while rolling ball, If you use dry flour it will drop into oil while frying and burn. Also poori will be oily.

If needed you can use a drop of oil while rolling.

Do not roll the poori too thin.
The side should be thinner than the center.

Heat oil in a pan. To check if the oil is hot enough, drop a small ball of dough in the oil. If it rises immediately, it means oil is hot enough. slip a poori in a hot oil. 

Press gently and fry till poori puffs up.

Turn and fry another side till golden brown.

Make sure you fry each side only once.

Drain excess oil and place the thick side on the paper. 

This helps to keep poori puffed up longer and it does not flatten

Poori is all ready.

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Easy and tasty Chole masala Recipe

CHOLE is originally a Punjabi specialty and is an absolutely decadent treat that is a must try food both at home as well as in streets all over India particularly north India.

It is best enjoyed with POORI or BHATURA (a puffed and deep fried Indian bread) and also goes well with rice, roti, poori etc.

Kabuli Chana also known as white chickpeas or garbanzo beans, is also a protein rich food, making chole an ideal and enjoyable food for lunch box for growing children.

To make chole at home in my own way, follow the detailed step by step recipe with photos posted below.

Ingredients:

• Kabuli Chana(white chickpeas) 3 bowl
• Turmeric powder 1 tsp
• Chutney masala 3 tsp
• Salt as per taste.

For masala (gravy) ingredients:

• Chopped medium size onion 3 nos.
• Chopped Tomatoes 2 nos.
• Grated small dry coconut  1 small bowl
• ginger -garlic paste 2 tsp
• Cumin seeds  1tsp
• White sesame seeds  2 tspn
• Coriander seeds  2 tspn
•  Lavang (Cloves) 4
• Star anise 1 no.
• Dalchini (cinnamon sticks) 4 small sticks

• 

Recipe:

For Pressure cooking Chana:

• Wash and rinse of kabuli Chana or white chickpeas. Soak them overnight, To add sufficient amount of water as the chickpeas will expand in size when they are soaked.
• Transfer the soaked chickpeas to a pressure cooker and add 3 cup water, 1 tsp turmeric powder and 1 tsp salt.
• Pressure cook for 4 whistles or until the Chana is cooked well. 

• Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas, You should be able to press them easily with your fingers. If not, close the cooker and cook for two more whistles. 

• Some chickpeas kept aside and it all press like paste of chickpeas, It helps Chole masala consistency is thick.

For masala preparation:

• Firstly in a pan, add 2 tsp coriander seeds, 2 tsp white sesame seeds, 2 tsp cumin seeds, cinnamon small sticks 4nos, cloves 4nos, Star anise 1 no. 

• Roast on low flame until the spice turn aromatic.

• Cool completely and transfer to a mixi.
• Blend to fine powder without adding any water.
• Chole masala powder is ready.
• Then add chopped onion, ginger-garlic paste and saute until the onions turn golden brown.

• Then add chopped tomato and grated dry coconut and saute them well until it's turns golden brown. It's cool down completely. You can use fresh grated coconut.

• This all fried masala and ready chole masala both are transfer to the mixi and blend to both all together masala, add water in it require for to make fine paste. 

For to make chole preparation:

• In a wok, heat 3 tsp of oil, Once hot, add blended masala add little water and add also chickpeas paste, mix well together.

• Cover the pan to prevent splash all around and cook around 10-12 mins.

• Then drain the chickpeas and ready chickpeas paste, add them to cooked masala.
• Add Chutney masala, turmeric powder and salt as per taste.

• Mix well together and cover it, Do not throw away once you have drained the chickpeas. We will add the same little water in the gravy.

• Add little water and cover the pan, cook until 15 mins. The gravy will thicken, If you add more water, then you can makes it curry type as per your requirement.

• Gas off and add some fresh coriander leaves.

Serve hot chole with puri or bhature, Roti, Paratha, Plain rice etc.

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