These crunchy, stuffed Pooris can be prepared for breakfast as well as evening snack. You can even pack them in your kid’s lunchbox.
Aloo Poori
Makes 10-12
Ingredients
1 cup wheat flour (atta), ¼ cup water
1 medium sized potato – peeled and grated (¾ cup)
1 tsp roasted cumin (bhuna jeera) powder
2 tbsp chopped coriander leaves
½ tsp salt to taste, 1 tsp badam powder
2 tbsp butter or ghee, oil for deep frying
Method
– Mix all ingredients in a bowl and knead to a firm dough.
– Make small balls and roll out into small pooris.
– Heat oil in a kadhai. Slide a poori slowly in hot oil. Press the poori lightly with a spoon. Turn it upside down and fry from other side. Take out the poori, * Hold it in the spoon for sometime allowing excess oil to fall back into the pan. Then keep it on a paper towel. Serve immediately.
Variation:
You may make tomato pooris using the same recipe. Substitute potato with 3 tomatoes cut into little pieces and knead along with other ingredients. Do not use water for kneading dough when making tomato pooris.