Poori or Puri

Poori or Puri, I will spell this as Poori. Poori's is special and when I say special it means that these are cooked  on a special occasion. It is liked by all the age group and loved by kids. I too love it and tried making this at home last Sunday (well this blog was in my draft from long time, so now do not remember when I made it) and it just came out perfect. Poori goes best with Potato gravy (in Hindi it is called as alloo ki sabji or alloo palya in kannada).  The dough of Poori can be of wheat/maida or a mix of wheat and maida, this depends on state to state in India. I have learned this from Namrata. Indeed I can never be as perfect as she is but I can try.

Did you know?

The name poori is derived from the Sanskrit word ‘purika’. Though, its origin is mystifying, but it is believed that it is originated in North India, especially in the Uttar Pradesh. In other Indian regions as well, it is called by different names. For example, ‘Luchi’ in Bengal. A bread in Georgian is also called ‘puri’.

Source

Preparation Time: 30 mins

Ingredients:.
Wheat, 

Water and Salt to taste

edible Oil

Well I am going to assume you know how to make a dough for chapati.  You can either use your hands or food processor for making Poori dough. Just remember the douch of Poori will be little hard then chapati dough. The reason for this is we need to fry them in Oil and the harder dough prevents the Poori's to absorb more oil. If you drop 2 to 3 drop of oil while making poori dough, the poories will absorb less oil. Your dough should like below:

Method:
1. Make a dough.

2. Once your dough is ready make small round balls. Apply little oill on the round balls.

3. Roll out the balls in circle, please do not make them too thin or thick.

4. Heat Oil in Pan.

5. Verify of your oil is properly heated up.- Put a very very size tiny (equivalent size of an mustard) piece of dough in heated oil, if your tiny piece of dough come up then your good to fry poories.

6. Now turn your flame in Medium.

7. Drop the rolled dough in the oil. (Be careful)

8.  Shake them continuously and take them out once the poori top crust turn little brown in color.

9. Hey we are done, You can serve them with potato gravy or any thing which you love it. Poori goes with any thing.

Want to try poories with some dry mashrooms

Aaki Roti/Rice Roti

Now a days summers in Bangalore are also hot. Twelve years back in year 1999 when I first came to city it was a hill station. Time has changed. In these 12 years I've learned a lot from this city. I am going to share a recipe which is named as Aaki roti or rice roti and i learned this from kanadigas. Sindhi's too make rice roti. I tried this recipe because my one and a half year old son Aarav was not eating the regular wheat chapati and i have to try something different and unique for him. Aarav loved it and had two akki roties. That made my day.

Did you know?

• Rice is the second highest worldwide production after maize (corn). Since maize is mostly grown for purposes other than human consumption, rice is the most important grain for human consumption.
• There are more than 40,000 varieties of rice that grow on every continent except on Antarctica.
• Some research shows that rice may have been indigenous to India over 4,000 years ago and moved eastward to Indochina and to Southeast Asia.

Source

Preparation Time: 15 mins

Ingredients:

1. Rice flour (a cup for each dodo)
2.  One medium size finly Chopped onion
3.  Chopped Green chilly/es as per taste
4.  Chopped Coriander leaves 1 spoon for each
5.  Chopped one spoon of caraot
6.  Salt to taste
7.  Oil 2 tsp for each dodo
8.  Cumin seeds

Method:

1. Mix all the ingredients except water in a bowl.
   

   

   
   
   
   
   

   
   
2. Now add water little by little, mixing it properly to get a soft manageable dough. Add a spoon of oil in the dough as this will make our bread soft.
   
   
3. Pick up one polytheen or plastic sheet and grease it well with oil. Keep it aside we will need it in next step.
4. 

   Now bring together the dough and shape it in a round ball. Place the dough on the greased plastic sheet and expand it gently by your fingers.
5. Then carefully place  it on  hot pan. Remove the plastic sheet.
6. 

   Aaki roti should be cooked in medium flame on both sides. Apply  some oil  after flipping sides, so as to make it crisp
7. Akki roti needs to be hot when served and eaten else you may not like it as it will become hard.
8. You can have this with any vegetables, dal, pickle or curd.

Want to try akki roti with dry mushrooms,