Thursday, October 22, 2009

Milk Poori

Poori is a deepfried bread that is made out of wheat flour , maida or a mixture of wheat flour and maida. It is a very popular breakfast item in Kerala - usually served with a thick Potato curry .It goes well with chicken,mutton or egg curry as well as with vegetable kuruma and potato stew.

If you have had a chance to travel by train in Kerala - You could hear the idili - vada , Bread- omlette and Poori-masala calls during breakfast time.It is one of the highlights of the train journey :).
The dough is made by mixing the wheat flour with water. I sometimes use milk instead of water to make the dough. The pooris are softer when mixed with milk .The dough should be tighter than chappathi dough.If it is too wet the poori will soak up oil when you deep fry it.Frying in hot oil also reduces the amount of oil it absorbs.
  1. Wheat flour - 2 cups
  2. Warm Milk - as required to make a dough start with 1 cup milk
  3. Salt - to taste
  4. Sugar - 1 tsp
  5. Oil - to deep fry
Warm a cup of milk in the microwave and mix in the salt and sugar to it.
Add the milk to the wheat flour and mix it to form a tight dough.
Keep the dough aside for 10 minutes.
Heat Oil in a deep frying pan .
Make small balls of the dough and roll them out into thin discs.(I roll them out on my counter top dusted with extra wheat flour)
Deep fry the discs turning them over in hot oil and drain on paper towels.
If the dough is of the right consistency and the oil hot enough the pooris will puff up .

1 comment:

  1. This really ooks so crispy :)
    havnet tried in dis way


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