February 15, 2017

Jowar Poori / Sorghum Poori / White Cholam Poori | Poori Recipes

We make Jowar Roti (Jolada Rotti) using Jowar flour. Jowar Poori is contribution with my earlier millet poori recipes. The key difference between Jowar Poori and others is that not many could find the difference between Jowar Poori and Wheat Poori.

Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 10 nos.

Wheat Flour
3/4 cup (1 cup = 240 ml)
Jowar Flour
¼ cup
As required
As required
For deep fry

1.  In a wide bowl, add wheat flour, jowar flour and salt; mix them well. Add water little by little and knead into soft and tight dough.  Keep it aside for 5 mins.
2. Divide the dough into equal lemon size balls. Either roll it into a medium size circular rounds or press them using the machine.
3. Heat the oil in a pan and slide the poori. After few seconds, press it with the help of the ladle with the holes.
4. When it puffs up, turn it over carefully and fry the poori till the poori becomes crisp and golden color.
5. Take it out from the oil and drain the oil using the tissue paper.
     Tasty and aromatic poori / puri is ready to serve.

1. Don’t add more water, because the poori absorbs more oil.
2. Don’t leave the dough more than 15 mins, otherwise the poori absorbs more oil.

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Shobha said...

I have never tried these pooris with millets. They look nice and less oily too.

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