Kids love Poori (puffed Indian flatbreads) a lot. Although we rarely make it, we have an occasional indulgence when kids have their vacation or sometimes for Sunday Brunches . As everyone is at home these days thanks to the lockdown, we had this on for a weekday lunch last week. Sometimes we do indulge in the Indori Palak Puri for a change.
Adding ajwain (Carrom seeds) to the pooris is an additional flavour that the kids and adults loved. Ajwain also helps in digestion especially with curbing bloating that some people could experience with the accompanying Chole (Chickpeas curry). We served this with some salad on the side for a filling meal. To make it more elaborate, you could add jeera rice and Boondi Raita to the platter.
Pooris are usually made with Maida (APF), but I made with Atta (Wholewheat flour) and a dash of sooji (cream of wheat / Rava). Make the pooris with just 15 mins of standing time, and serve hot.
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We also usually make other Indian flatbreads like Kulchas / Naans/ Paratha for the kids whenever a rich or popular gravy is planned for lunch / dinner like Badami Saag Paneer or Bhandarewale Aloo ki Sabji or even Poonam’s (who suggested this theme of flatbread this week) Achaari Bhindi is something my kids would love for sure
Prep time (for Poori) – 15 mins, Fry time – 15 mins. Makes approx 15-17 pooris.
For the Punjabi Chole, refer my recipe here.
What you need: (1 cup = 200 ml)
- Wholewheat flour – 2 cups
- Crushed ajwain (carrom seeds) – 1/2 tsp
- Jeera powder – 1/2 tsp
- Red chilli powder – 1/4 tsp (opt.)
- Salt – to taste
- Warm water – ¼ – ½ cup, depending on the quality of the flour
- Sooji / Rava – 1 TBSP
- Oil – to knead to the dough – 1 TBSP
- Oil – to deep fry
In a large bowl / flat plate, add the flour and salt.
Now add the crushed ajwain, sooji and jeera and chilly powders. Mix well
Slowly add the warm water and make a stiff dough. Add 1 TBSP of oil and knead for 3-4 mins till the dough is pliable. Cover and rest for 15 mins.
Meanwhile heat oil for deep frying
Pinch small balls of the dough and roll into pooris without using (a poori press is what I usually use to roll out the pooris).
Fry them one by one till they fluff well. Serve hot with Chole or any curry
Other Flatbreads (epsecially, hand patted breads) on this blog that you make like:
Methi Jowari Bhakri – GF & V
Mangalore style Sajjige Rotti – Vegan semolina pancakes (hand patted)
North Karnataka Sabsige Soppu Thalipitta(Dill leaves Thalipeeth)
Punjab’s famous Makki di Roti (Coarse maize flour flatbread)