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.
Ingredients:
Wheat Flour
|
3/4 cup (1 cup = 240 ml)
|
Jowar Flour
|
¼ cup
|
Salt
|
As required
|
Water
|
As required
|
Oil
|
For deep fry
|
Procedure:
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.
Note:
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.
Related Links:
1. WheatPoori
4. Palak Poori
6. Tomato Poori
1 comments:
I have never tried these pooris with millets. They look nice and less oily too.
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