POORI RECIPE | HOW TO MAKE POORI | SOUTH INDIAN BREAKFAST RECIPES

When i posted the recipe of POORI MASALA | POORI KIZHANGU, few readers were asking to post the recipe of how to make poori too. Though i make it twice a month, but never had a chance to click the making of Poori as either it would  be on weekends or on a weekday morning breakfast. Finally i made poori for kids snack , after they come from school, generally they eat meals as they normally take some tiffin like idli, paratha, chapathi or bread for lunch. When i made this around 3 pm suddenly i thought i would click poori so that it will be useful for readers too. So in a hurry i clicked and posting the recipe now.

Scroll down to note down the tips as how to make poori in advance if you have guests coming to home.
INGREDIENTS (YIELDS 1O POORIS)

WHOLE WHEAT FLOUR	1 CUP
SALT	1/4 TSP
SOOJI (RAVA) |SEMOLINA	1/4 TSP(OPTIONAL)
SUGAR	2  PINCHES
OIL	FOR DEEP FRYING
WATER	TO KNEAD THE DOUGH

METHOD:

• In a wide bowl add the whole wheat flour, salt, sugar,sooji (if adding) and slowly add water to this and make this into a pliable dough.
• Do not make the dough very tight else while rolling it will not come smooth. Do not make it too soft else it will absorb oil too.

• Divide this into equal sized small balls.
• Heat the oil for deep frying. Dust the rolling board with flour and roll the ball into a small medium thick disc.

• When the oil is hot, carefully drop this into the oil and deep fry on both sides.

• Using a jolted ladle take out the puffed poori draining the excess oil.

• Always ensure that the oil is very hot. else pooris will not puff.
• If the pooris while rolling has any hole in it it will not puff.

Notes for making pooris for guests
Generally i won’t opt for making pooris when i have guests coming to my house for lunch or dinner. I always make Chapathis as i can make in advance and keep in a casserole. If i start make making pooris, i can not spend time with the guests and finally they also end up coming in the kitchen to help me out to roll the pooris. But i learnt this tip from a friend which i tried twice and it worked out very well.

• Grease a wide plate with oil.
• Roll the pooris as mentioned above . Place them on the greased plate . while placing do not keep it one above the other. they should not be over lapped.
• Put a cling wrap on this and keep it in the refrigerator . this can be made 1- 2 hrs in advance.
• Just when all are ready to eat, heat the oil and start frying the pooris.
• You get fluffy soft pooris.

Technorati Tags: how to make poori,fluffy pooris,poori recipe,south indian breakfast recipes,deep fried flat bread recipes

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LACHHA PARATHA | LACHCHA PARATHA RECIPE

Lachha paratha is the one which i wanted to try for a long time, it finally worked out during the long weekend last week. Lachha paratha turned out flaky and we enjoyed with Palak kofta Gravy( my next post ) During our childhood days, we used to eat the Kerala Malabar Parrota in a friend’s place and we too help her mom in making the parrota. In that same way i have tried this Lachha paratha and let me share the recipe of Lachha Paratha.

INGREDIENTS: 6-7 PARATHAS

WHOLE WHEAT FLOUR | ATTA	2 CUPS
SALT	1/4 TSP
GHEE	1-2 TBLSP
OIL| BUTTER	TO GREASE THE PARATHA
WATER	TO KNEAD THE DOUGH

METHOD:

• In a wide bowl add the flour and salt and knead the dough using luke warm water. Make it into a pliable soft dough. Keep it covered and set aside for 20 minutes.
• After that divide the dough into 7 equal parts.
• Dust the dough in dry atta.  Roll it into a big round chapathi.
• Spread this with ghee evenly and sprinkle some atta on this.

• Start making thin pleats out of this and twist the pleated dough. The more the pleats you will get more layers.

• Make it into a pinwheel and dust the rolling board with flour and start rolling gently so that the layers will be there. Make it into a paratha.

• Heat a griddle and cook the parathas on both sides. Apply oil | ghee on both sides.

• Slightly crush the parathas gently to make the layers more visible.
• Serve hot with any Paneer dish or any other side dish of your choice.

Note:

1. Always make the pleat thin , the more the pleats the parathas will be very flaky.
2. You can add 1/2 cup of maida(plain flour) to the dough while kneading.

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METHI THEPLA RECIPE

    I have already posted Methi Paratha recipe here but this methi thepla i learnt from my friend and i am big of this and after tasting this twice at her place, you know what i told. If you say i asked for the recipe, no- I told her whenever you make this methi thepla you give the dough for me also to make 4 rotis. Till date i didn’t try the dough on my own,(as she send me dough every week) even for this recipe too i called her home and asked her to make for me. We had a good chatting session while making this methi thepla. Thanks anitha for the wonderful recipe and making the theplas for me.
These theplas if handled in a proper way, like without touching with wet hands and not packing when it is too hot, is best suitable for travels too. So if you are planning for a summer vacation trip, you can prepare this and pack for your trip. This can stay for 2 days.

INGREDIENTS: [ yields 5-6 rotis]

ATTA	1 CUP
METHI LEAVES	1 CUP
PUDINA	1/4 CUP
RED CHILLI POWDER	3- 4 TSP
YOGURT	2 TBLSP
SALT	AS NEEDED
OIL	1 TBLSP + OIL TO DRIZZLE ON ROTIS
CUMIN SEEDS(JEERA)	1 TSP

METHOD:

• Wash and chop the methi leaves and mint leaves finley.
• In a wide bowl, add red chilli powder, yogurt ,oil,salt and cumin seeds.
• Let this sit for 10 minutes.
• Now add the atta and add the chopped methi leaves and mint leaves.

• Mix well and slowly add little water to make a smooth dough.

• Keep it covered. Take out a medium lemon sized dough and roll it into a medium sized thin rotis. Heat a griddle and cook the rotis on both sides and drizzle little oil on it.

• Repeat this for the rest of the dough.

Note:

1. If planning to pack for trips, when it is completely cool, roll it in a aluminium foil with clean hands.
2. If making in bulk ,pack in small batches.
3. You can add or less the spiciness according to your taste.

Technorati Tags: methi thepla recipe,easy lunch box recipes,travel friendly recipes,gujarathi thepla

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PANEER WRAPS RECIPE

As mentioned in my previous post Tortilla recipe , i am sharing the recipe of Paneer Wraps . This is a very easy and kids friendly lunch box recipe. The masala i stuffed inside inside the tortilla depends on your own choice and according to the taste of kids too. Since both my kids are a fan of paneer recipes i made the wraps with paneer stuffing. I included cabbage too in this, as both the kiddos hate eating cabbage. In this recipe, they didn’t even feel that i have added cabbage in this .

INGREDIENTS:

TORTILLA	4
PANEER CUBES	10
CABBAGE SHREDDED	1/4 CUP
ONION	1
TOMATO	1/2
RED CHILLI POWDER	1/2 TSP
GARAM MASALA	2 PINCHES
CORIANDER POWDER	1/4 TSP
OIL	2-3 TSP
TOMATO KETCHUP	TO SPREAD ON THE TORTILLAS

METHOD:

• Heat a pan and add oil. Add the chopped onions and when it becomes nice brown color add the chopped tomatoes. Saute for a while till the tomato turns mushy.
• Now add the paneer cubes, shredded cabbage, and the red chilli powder,coriander powder, garam masala and salt.

• Saute well till the raw smell of the powders goes off.
• Switch off the flame and allow this to cool. Spread the tomato ketchup on the tortilla.

• Place 2 tblsp of the paneer mixture on the center of the tortilla as shown in the picture below. Roll it into a wrap and insert a toothpick on the center. The paneer wrap is ready to eat.

• You can give this to your kids after they come back from school or pack it for their lunch box too.

       
Notes:

1. You can add any veggie of your choice. Addition of capsicum will enhance the flavour a lot.
2. You can add finely chopped carrots or frozen corn or peas too.
3. Once i tried with dry chole  masala  for filling inside.

Technorati Tags: Wraps,tortilla wraps,paneer wraps,veg paneer wraps,easy indian snacks,kids friendly recipes,lunch box recipes

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HOME MADE TORTILLA RECIPE | FLOUR TORTILLA RECIPE

   Tortillas are used to make wraps , which i rarely buy from stores. Normally for making wraps or kathi rolls i make the usual Roti | Phulkas and stuff the filling inside and wrap it and send it for kids lunch box. Last week i wanted to try out a tortilla recipe at home and finally made it and i adapted the recipe from here.
As we are shifting the house, this weekend i am totally busy with that and couldn’t follow any other fellow blogger’s posts. Hope to come back to routine in few weeks . I will posting some simple recipes for the next few weeks to keep this space active.

INGREDIENTS: (MAKES 6-7 TORTILLAS)

ALL PURPOSE FLOUR (MAIDA)	1 CUP
OLIVE OIL	1 AND 1/2 TBLSP
WATER	AS NEEDED
SALT	TO TASTE

METHOD:

• In a wide bowl, add the flour and add olive oil and salt. Knead it into a soft dough using enough water. Do not knead it too stiff. Else the tortillas will be  hard.
• Cover and keep it aside for 1/2 an hour.

[forgot to click pics in this step.]

• After that make equal lemon sized balls and start rolling each into thin rotis.

• Heat a griddle , and when it is hot add the rolled tortilla to this and cook on one side and when you see brown spots flip it over and cook on the other side too.
• Brush  it with little olive oil.
• Repeat the same process for the rest of the dough.

•      Tortillas are ready . Stay tuned for the Paneer wrap recipe in the next post.

Technorati Tags: Tortilla recipe,home made tortilla,flour tortilla,tortilla recipe for making wraps

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