03 February, 2012

Variety Poori - Mint+Coriander

Mint - Coriander poori

  YES! it's variety poori since after my last updated  post on variety idly(kanchipuram idly). it's well accepted we need a change in almost everything and so our taste buds are also wants too...so y not treat our taste buds with usual foods but with a different taste n flavor....yes! ready steady cook!

Wheat flour - 1 cup.
Water - 1/2 cup.
( the ratio of wheat flour n water is 2:1 only for poories) 
Fresh coriander leaves + fresh mint leaves(finely chopped) - 1/2 cup.
Cumin powder - 1/2 tsp.
Green chilly paste or finely chopped  g.chillies - 1 tsp.
Salt - as needed.
Oil - for deep fry.

=> sieve wheat flour. 

=> combine cumin powder + salt + green chilly paste + chopped mint,coriander leaves and mix well.

=> Add sufficient water and knead.

=> Add one tablespoon of oil and knead into a dough ( unless the chappathi dough, it should be little bit harder for making poories).

=> Cover with damp cloth and rest the dough for about ten minutes. 

=> Divide into  small equal portions and roll into balls. Further roll each portion into a poories. 

=> heat enough oil in a pan. 

=> slowly slide the rolled poori into hot oil. turn over the poori as soon as the poori floats n remove when it changes to golden brown ( it needs only 10 sec to get it ).

=> transfer to an absorbent paper n it's ready to serve along with almost all ur favorite curries...

TIP: home-picked mint n coriander leaves r always give in more taste to any dish n only a small little area is needed to grow out these little plants.

GO FOR IT! mint n coriander lovers will definitely luv it!

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