This is a multi grain poori which is quiet different from my other poori
recipes. This is very healthy and so you can make them for kids lunch box. Due
to the changed lifestyle and eating habits, most of us are trying to bring in
more healthy foods to our diet. So if you have to make these pooris every once
in a while, try and make them relatively healthier by adding more grains and
fibre to the same. They are awesome in taste, so it’s a fairly good way to
incorporate some more goodness in your diet. I have seen some people adding
baking soda to the poori dough so it puffs up well. Please do not do that,
since it makes pooris soak more oil than required. Add some milk while kneading
the dough, it will result in softer pooris. Keep it at rest for given time, it
helps in lighter and airier dough and hence better pooris. I used to add carom
seeds always in my poori recipe which helps in better digestion and less absorption
of oil.
INGREDIENTS:
1 Cup Whole Wheat Flour
¼ Cup Ragi Flour [nachni]
¼ Cup Ground Oats
3 tablespoon Chikpea Flour [besan/ gram flour]
2 tablespoo Samolina [rawa/ sooji]
1 tablespoon Rice Flour
1 teaspoon Salt
½ teaspoon Turmeric Powder [haldi]
½ teaspoon Garam Masala
A handful of fresh Coriander
¼ teaspoon Carom Seeds
¼ teaspoon Cumin Seeds
4 tablespoon Oil for dough + More Oil for frying
METHOD:
STEP 1 – Mix all the ingredients in a bowl
and make a firm dough using
using warm water.
STEP 2 – Keep it aside for 30 minutes.
STEP 3 – Heat oil in a vok on low flame.
STEP 4 – Meanwhile divide the dough into equal lemon size balls.
STEP 5 – Apply little oil on your rolling platform as well as on rolling
pin.
STEP 6 – Take one ball and start rolling it into small disc without
dusting any flour.
STEP 7 – Roll all the pooris with the rest of the dough and keep ready.
STEP 8 – Fry them in batches of 2-3 in the vok/ kadai at medium temperature.
STEP 9 – Serve fresh with your choice of curry and raita.
Serve hot poories with potato gravy, curd and pickle and enjoy.
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