Know the details about the Poori Recipe Without Wheat Flour Easy Home Cooking Instant, Poori Recipe Without Wheat Flour Home Cooking Process

The Perfect Poori Recipe Without Wheat Flour: A Comprehensive Guide

Poori, a beloved Indian bread, is known for its light, fluffy texture and delicious taste. Usually made with wheat flour, this guide presents an alternative recipe that uses rice flour instead, making it a perfect choice for those who prefer gluten-free options. Here’s how you can prepare the perfect poori without wheat flour.

Poori Recipe Without Wheat Flour Easy Home Cooking Instant

About Poori

Poori is a deep-fried bread that puffs up into a round ball. It’s a staple in Indian households and is often served with a side of curry or dry sabzi. This recipe swaps wheat flour for rice flour, providing a different texture and flavor while maintaining the classic poori experience.

Items Required List and Quantity

1. Rice Flour – 2 cups
2. Boiled Potato – 1 medium-sized
3. Ajwain (Carom Seeds) – 1 teaspoon
4. Salt – to taste
5. Water – as required
6. Oil – for deep frying

Nutritional Information

Approximately, each serving of rice flour poori contains about 150 calories, 2g protein, 30g carbohydrates, 2g fiber, and 3g fat.

Cooking Time and Preparation Time

Preparation Time: 15 minutes Cooking Time: 20 minutes

Cooking Procedure Overview

The process involves kneading a soft dough using rice flour, mashed potatoes, ajwain, salt, and water. Small balls are then rolled out of the dough and deep-fried until they puff up and turn golden brown.

Detailed Step-by-Step Cooking Procedure

1. Prepare the Dough: In a large bowl, add the rice flour, mashed boiled potato, ajwain, and salt. Gradually add water and knead into a soft, pliable dough. Let it rest for about 10 minutes.
2. Shape the Pooris: Divide the dough into equal-sized balls. Using a rolling pin, roll each ball into a small, round disc of about 3-4 inches in diameter.
3. Fry the Pooris: Heat oil in a deep frying pan. Once the oil is hot, gently slide in one poori. Press it lightly with a slotted spoon. This will help the poori puff up. Flip it over and fry until it turns golden brown on both sides.
4. Drain Excess Oil: Remove the fried poori using a slotted spoon and drain the excess oil on paper towels.
5. Serve: Serve the rice flour pooris hot with your favorite curry or dry sabzi.

Tips

1. The potato helps to bind the rice flour and gives the poori a soft texture.
2. Do not roll the pooris too thin or too thick. They should be just right to puff up beautifully when fried.
3. Always serve pooris hot for the best taste and texture.

Things to Know

1. You can store the dough in the refrigerator for up to two days. Make sure to bring it to room temperature before rolling out the pooris.
2. Rice flour pooris are gluten-free and are a great alternative for those with gluten intolerance.

FAQ

Q: Can I use any other flour instead of rice flour?

A: Yes, you can use other gluten-free flours like millet flour or cornflour. However, the taste and texture might vary.

Q: Can I bake the pooris instead of deep-frying them?

A: While traditionally, pooris are deep-fried, you can try baking them for a healthier version. However, they may not puff up as much as the fried ones.

Q: How can I ensure that the pooris puff up nicely?

A: The oil should be hot enough, and the pooris should be rolled out evenly for them to puff up. Also, pressing them lightly with a slotted spoon while frying helps.

In conclusion, making poori without wheat flour is not only possible but also results in a tasty and gluten-free alternative to the traditional recipe. With this guide, you can easily make your own batch of rice flour pooris and enjoy them with your favorite accompaniments. Happy cooking!

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