Sooji Pooris
Sooji pooris are an excellent ways to prepare quick crispy pooris that are most suitable for making chaat varieties or even as a simple poori with Sabji . These pooris remain fluffed and crunchy for a long time .
Ingredients
1 cup chiroti rava
4 tbsp of whole wheat flour to help bind smoothly
1 tbsp oil
Salt as required
Water to knead the dough
METHOD :
Firstly Take a bowl , add the Sooji / semolina and the wheat flour ,add salt .
Mix dry ingredients well .
Furthermore add water little by little till you mix well bringing all the mixture together ..
Make sure you do not make a tight dough initially as semolina will absorb water and make the dough very firm . So keep the dough initially on the loose side .
Next make a rough loose kind of dough , cover and allow to rest for 30 minutes . Reason being semolina will become lighter as it absorbs water and will be more pliable after resting .
Finally now shale the dough to a smooth firm ball .
Pinch off small balls and roll out each into small discs of preferred size .
Alternatively you can also roll out one big disc and with the help of a cup or cookie cutter , cut out individual small pooris .
Make sure to keep all the rolled out pooris in between cloth or a napkin .
Heat oil , check the temperate , drop the pooris one by one as much as the Kauai can accommodate . Don’t crowd the pan too much . The pooris will sizzle and come up . Flip and cook both sides .
As we are using Sooji to prepare these thick pooris you need to fry them longer in oil .
Drain and store in a air tight container and use them in various recipes that calls for these crispy pooris .
You can also roll them out as small papdis or mini pooris for Dani bat at poori or pani poori .
Ganesh chaturthi is an important Hindu festival celeberated with great fervour all over India . Many sweets and snacks are prepred as offering in Neivediyam , one such is the popular karchikai/somas or karanji as it is called in many states .
Delicious tasty addictive thattai for Krishna Jayanthi , is very easy to prepare and requires no special skill . check the recipe .
Omapodi, a delightful tea-time snack, is incredibly easy to make, with besan (gram flour) and rice flour being staple ingredients in most households. In just about 30 minutes, you can fry up a batch of these crispy omapodi discs, making it a perfect addition to your snack repertoire. Traditionally prepared during festivals like Diwali to be included in the festive Diwali mixture, omapodi can also be made into a thicker variety of sev by incorporating additional spices and flavors, resembling the taste of ghatiya.
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