Thursday, May 12, 2016

Methi Poori with Aloo Hariyali and Boondi Raita

Poori,  a favorite of many kids and adults together. I  get a fluffy poori all the time,  it is served straight from the hot pan to the plate with potato curry, and the excitement in their eyes to see puffed hot hot poori, is ultimate. But when i decided to click them for the blog post, you won't believe, only one poori out of the 12, puffed up! Exam fear or photo fear! Anyways i was not ready to give up, so clicked with one puffed poori, I will try to update the photos later sometime, when the poori's are not camera-shy! ;)
Now off to the post. Poori and potato is our weekend favorite. I sometimes make it during weekday too, the days i don't have the mood to cook elaborate, i make them poori. Both my kiddos love poori, only trouble with younger one is he doesn't like anything in his poori, like this one has dried fenugreek leaves, he ate through every green dot in his poori, like an obstacle course. He loved the boondi raita more than the potatoes, boondi is his favorite, he ate more raita than the poori! :)
This combo goes to Kids delight - Brunch ideas, hosted by me, an event by +Srivalli Jetti 
Ingredients
2 cups of Chapathi Atta
1 cup of warm water to knead the dough
2 heaped tbsp of dried fenugreek leaves/kasuri methi
1/2 tsp tumeric powder
a pinch of hing
1 tbsp oil
1 tsp salt

Method
  • Take the flour in a wide bowl, add dried fenugreek leaves/kasuri methi, turmeric powder, salt, hing and mix well.
  • Add water and knead a soft dough, after adding water, add the oil and knead few times to get soft, smooth dough. Let the dough rest for 15 minute for the flavors to mingle well.
  • Now to make poori, Divide the dough into little lesser than ping-pong ball size. Dust your work area with little flour, i normally roll it on the kitchen counter. 
  • Roll the dough balls into circles. It should neither be thick nor thin. Heat oil in a friying pan, when it is hot enough, deep fry each disc of dough into a fluffy poori and serve warm with aloo hariyali and boondi raita.
Notes
  • To get a fluffy poori, take care not to roll too thin or too thick. When the poori is in hot oil, slightly press one side of it with the ladle, it will puff up well.
  • Do not press too hard, it might tear and all the air escapes, causing it to deflate. 
  • I know it is an art to get a fluffy, soft poori and my pictures don't do justice. Will definitely update the post later with a pillowy poori!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64

11 comments:

  1. I love pooris anytime and these look divine!..on the puffed pooris..sometimes when the leaves are added as such they tend not to puff up..puree works much better..:)..hope your pooris become camera friendly soon..haha

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  2. So tempting methi poori, love to have some..

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  3. Love this flavored poori recipe Priya.

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  4. These methi pooris sound so yum and the combination of raitha and potato sounds so inviting..

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  5. Perfect combo and well you will see a methi poori on my blog today.

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  6. I recently ate methi pooris in my cousins house and loved it. Looks wonderful Priya!

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  7. Mmmm I will love the pooris Priya. My pooris are me shy they refusee to puff up no matter what I do.

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  8. Hey for what it is worth, I love the crunchy pooris better and so does my little one :)

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  9. Methi poori aloo looks delicious.

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  10. turmeric gives theese poori such a gorgeous and inviting color

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Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

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