Sunday, April 22, 2012

Dill Poori

This is a very flavourful dish. It can be eaten as it is or with pickle or chutney. You may sneak in more veggies like grated carrots or beetroot to make it more colourful and healthy.

  • 1 cup Whole Wheat flour
  • 1/2 cup Dill Leaves finely chopped (Adjust to taste)
  • 1 green chilli finely chopped.
  • 1/4 tsp salt (Adjust to taste)
  • Water (As needed)
  • Oil to deep fry
  1. Mix all the ingredients except oil with enough water to form a pliable dough.
  2. Make small balls from the dough and place them in a deep bowl. Add 1 tsp oil and close the bowl with a lid and shake it well so that the oil gets coated on all the poori dough balls. (This is a very useful tip given by my aunt Chandra. This way it will be easy to roll the Pooris without it sticking and also the oil to be fried will not get messy, which it would if you add flour while rolling the Pooris.)
  3. Heat Oil in a wok and start rollng the pooris into 3-4" circles.
  4. Check the oil if it is hot by dropping a small bit of the poori dough into it. If it is ready, it should sizzle up immediately.
  5. Drop the rolled out pooris one by one. Once they puff up or brown on the down side, flip it and take it out with a slotted spoon and place them on Paper towel so that the excess oil is absorbed. Serve Hot!

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