Know the details about the Poori Recipe With Semolina Easy Cooking Procedure Instant, Poori Recipe With Semolina Easy Cooking Procedure

Semolina Poori Recipe: A Crisp Twist on Traditional Indian Bread

Semolina, also known as sooji or rava, offers a unique texture and taste to the traditional Indian bread – poori. This semolina poori recipe enhances the crispiness of the bread while maintaining its signature puffiness.

Poori Recipe With Semolina Easy Cooking Procedure Instant

About the Recipe

Semolina poori is a popular variation of the classic poori, loved for its perfect balance of crispiness and softness. The addition of semolina gives the poori a slightly grainy texture and makes it more filling than regular pooris.

Items Required

1. Semolina (Sooji/Rava)
2. Wheat Flour
3. Salt
4. Water
5. Oil (for kneading and frying)

Item Quantity

1. Semolina (Sooji/Rava) – 2 cups
2. Wheat Flour – 1 cup
3. Salt – 1 teaspoon
4. Water – approximately 1 cup, adjust as required
5. Oil – 2 tablespoons for kneading and enough for deep frying

Nutritional Information

Each semolina poori approximately contains 80-90 calories, 1 gram of fat, and 2 grams of protein. Semolina is also a good source of iron and dietary fiber.

Cooking Time

The cooking time for semolina poori is approximately 15 minutes.

Preparation Time

The preparation time, including kneading the dough and rolling out the pooris, is about 30 minutes. This includes the resting time for the dough.

Cooking Procedure Overview

The process involves preparing a semi-soft dough using semolina, wheat flour, salt, oil, and water. The dough is then divided into small portions, rolled out into discs, and deep-fried until they puff up and turn golden.

Detailed, Step-by-Step Cooking Procedure

1. In a large bowl, mix the semolina, wheat flour, and salt.
2. Add oil to the mixture and combine until it forms a crumbly texture.
3. Gradually add water and knead into a semi-soft dough. Cover and let it rest for 15-20 minutes.
4. Divide the dough into small, equal-sized balls.
5. On a lightly oiled surface, roll out each ball into a small circular disc using a rolling pin.
6. Heat oil in a deep frying pan. To test if the oil is hot enough, drop a small piece of dough into it. If it rises immediately, the oil is ready.
7. Carefully slide the rolled poori into the hot oil. Press it lightly with a slotted spoon to help it puff up.
8. Once puffed, flip the poori and fry until it turns golden brown on both sides.
9. Remove from the pan and drain on absorbent paper.
10. Serve the semolina poori hot with a side dish of your choice.

Tips

• The dough should be semi-soft but not sticky to ensure the pooris puff up well.
• Letting the dough rest helps the semolina absorb water, resulting in softer pooris.

Things to Know

• Semolina poori can be served with a variety of dishes like chole, aloo curry, or even sweet dishes like halwa.
• Semolina is a healthier alternative to refined flours as it’s rich in protein, iron, and dietary fiber.

FAQ

Q: Can I use only semolina for this recipe?

A: Yes, but the pooris may become too crisp. Adding some wheat flour helps balance the texture.

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

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

In conclusion, semolina poori is a delightful variation of the traditional Indian bread. Its unique texture and taste make it a favorite among many. Try this recipe today and enjoy a flavorful meal.

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