Sooji pooris are an excellent ways to prepare quick crispy pooris that are most suitable for making chaat varieties or even as a simple poori with Sabji . These pooris remain fluffed and crunchy for a long time .
Ingredients
1 cup chiroti rava
4 tbsp of whole wheat flour to help bind smoothly
1 tbsp oil
Salt as required
Water to knead the dough
METHOD :
Firstly Take a bowl , add the Sooji / semolina and the wheat flour ,add salt .
Mix dry ingredients well .
Furthermore add water little by little till you mix well bringing all the mixture together ..
Make sure you do not make a tight dough initially as semolina will absorb water and make the dough very firm . So keep the dough initially on the loose side .
Next make a rough loose kind of dough , cover and allow to rest for 30 minutes . Reason being semolina will become lighter as it absorbs water and will be more pliable after resting .
Finally now shale the dough to a smooth firm ball .
Pinch off small balls and roll out each into small discs of preferred size .
Alternatively you can also roll out one big disc and with the help of a cup or cookie cutter , cut out individual small pooris .
Make sure to keep all the rolled out pooris in between cloth or a napkin .
Heat oil , check the temperate , drop the pooris one by one as much as the Kauai can accommodate . Don’t crowd the pan too much . The pooris will sizzle and come up . Flip and cook both sides .
As we are using Sooji to prepare these thick pooris you need to fry them longer in oil .
Drain and store in a air tight container and use them in various recipes that calls for these crispy pooris .
You can also roll them out as small papdis or mini pooris for Dani bat at poori or pani poori .
11 traditional Diwali recipes in one place, from sweets and savouries to the morning lehiyam. This collection has my tried and tested festival favourites, including Adhirasam and Deepavali Lehiyam, made the old way with simple ingredients and easy steps, so you can plan your full Deepavali menu without searching everywhere.