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!
Ingredients:
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.
Method:
=> 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!
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!
Ingredients:
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.
Method:
=> 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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