Know the details about the Poori Recipe With Maida Instant Cooking Process at Home Easy, Poori Recipe With Maida Easy Cooking Process

Maida Poori Recipe: A Fluffy Delight for Breakfast

Maida Poori, a popular variant of the traditional Indian bread, is made using all-purpose flour (maida) instead of whole wheat flour. This results in pooris that are lighter and fluffier, making them an absolute delight for breakfast or any meal. Let’s dive into the process of making these delicious pooris.

Poori Recipe With Maida Instant Cooking Process at Home Easy

About the Recipe

Maida poori is a soft, puffy bread that can be served with a variety of side dishes. The use of maida gives it a distinct texture and taste, different from the traditional wheat poori.

Items Required

1. All-Purpose Flour (Maida)
2. Semolina (Rava/Sooji)
3. Oil
4. Salt
5. Yogurt
6. Sugar
7. Baking Powder
8. Baking Soda
9. Water

Item Quantity

1. All-Purpose Flour (Maida) – 2 1/2 cups
2. Semolina (Rava/Sooji) – 2 tbsp
3. Oil – 2 tbsp and extra for frying
4. Salt – 1 tsp
5. Yogurt – 1/2 cup
6. Sugar – 2 tsp
7. Baking Powder – 1/2 tsp
8. Baking Soda – a pinch
9. Water – as required

Nutritional Information

One maida poori approximately contains 80-90 calories, 2 grams of fat, and 2 grams of protein. It also contains carbohydrates due to the maida and sugar.

Cooking Time

The cooking time for maida poori is approximately 15 minutes.

Preparation Time

The preparation time, which includes kneading the dough and rolling out the pooris, is about 20 minutes.

Cooking Procedure Overview

The process involves preparing a semi-stiff dough from maida, semolina, and other ingredients, rolling out small circular pooris, and then deep frying them until they puff up and turn golden brown.

Detailed, Step-by-Step Cooking Procedure

1. In a large bowl, combine the all-purpose flour, semolina, salt, sugar, baking powder, and baking soda.
2. Add the oil and yogurt to the dry ingredients. Mix well.
3. Gradually add water and knead into a semi-stiff dough. Let it rest for 10 minutes.
4. Divide the dough into small, equal-sized balls.
5. Roll out each ball into a small circular disc using a rolling pin.
6. Heat oil in a deep frying pan. To check if the oil is hot enough, drop a small piece of dough into it. If it rises immediately, the oil is ready.
7. Slide the rolled poori into the hot oil. Press it lightly with a slotted spoon. This will help it puff up.
8. Flip the poori and fry until it turns golden brown on both sides.
9. Drain on absorbent paper to remove excess oil.
10. Serve the maida poori hot with your favorite side dish.

Tips

• The dough should be semi-stiff to ensure the pooris puff up well.
• Do not let the rolled pooris dry out before frying. Cover them with a damp cloth if needed.
• Always serve pooris hot for the best taste and texture.

Things to Know

• Maida poori is versatile and can be paired with a variety of dishes like chole, aloo curry, or even sweet dishes like halwa.
• You can add spices like cumin or carom seeds to the dough for added flavor.

FAQ

Q: Can I use whole wheat flour instead of maida for this recipe?

A: Yes, you can use whole wheat flour, but the texture and taste will be different from maida poori.

Q: Can I store the cooked pooris for later use?

A: Maida pooris taste best when served hot. However, you can store the dough in the refrigerator and fry the pooris just before serving.

In conclusion, maida poori offers a delightful twist to the traditional poori. It’s soft, fluffy, and perfect for a hearty breakfast or a fulfilling meal. So why wait? Try this recipe and enjoy a feast with your loved ones.

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