Know the details about the Poori Recipe Without Yogurt Easy Home Cooking Procedure, Poori Recipe Without Yogurt Easy Home Instant Cooking

The Perfect Poori Recipe Without Yogurt

Are you looking for a delicious, simple, and traditional Indian dish to try? Look no further than poori, a type of fried bread that is a staple in many Indian households. This recipe does not require yogurt, making it a great choice for those with dietary restrictions or preferences. Here’s everything you need to know about making perfect pooris.

Poori Recipe Without Yogurt Easy Home Cooking Procedure

Items Required:

1. Mixing Bowl
2. Rolling Pin
3. Frying Pan
4. Slotted Spoon
5. Paper Towels

Ingredients:

1. Whole wheat flour (atta): 2 cups
2. Salt: 1/2 teaspoon
3. Oil: 1 tablespoon for dough and extra for deep frying
4. Water: As needed for kneading

Nutritional Information:

Each poori approximately contains 107 calories, 2.1 grams of protein, 11.8 grams of carbohydrates, 6.1 grams of fat, and 1.8 grams of fiber.

Cooking Time:

The total cooking time is approximately 30 minutes.

Preparation Time:

The preparation time is around 10 minutes.

Cooking Procedure Overview:

The process of making pooris involves creating a firm dough, rolling out small circles, and then frying them until they puff up and turn golden brown.

Detailed Step-by-Step Cooking Procedure:

1. In a mixing bowl, combine the whole wheat flour and salt.
2. Add oil to the mixture and start kneading, gradually adding water as needed. The dough should be firm and not sticky.
3. Cover the dough and let it rest for about 15-20 minutes.
4. After the resting period, divide the dough into small, equal-sized portions.
5. Roll each portion into a small, round disc using the rolling pin. Ensure that the discs are not too thin nor too thick.
6. Heat oil in a frying pan over medium heat.
7. Gently slide the rolled dough into the hot oil.
8. Press gently with a slotted spoon. This helps the poori to puff up.
9. Fry until the poori turns golden brown on both sides.
10. Remove the poori with a slotted spoon and drain it on paper towels to remove excess oil.
11. Repeat the process with the remaining dough portions.

Tips:

1. The dough should be firm for the pooris to puff up properly.
2. Do not let the rolled out dough dry before frying, as it may not puff up and can absorb more oil.
3. The oil should be hot enough for frying. If it’s not hot enough, the pooris won’t puff up and will absorb more oil.

Things to Know:

Pooris are typically served with a side of curry, chutney, or a sweet dish like halwa. They are popular during festivals and special occasions.

FAQ:

Q: Can I make pooris with all-purpose flour? A: Yes, you can make pooris with all-purpose flour. However, using whole wheat flour is healthier and gives a better texture.

Q: How can I make my pooris soft? A: The softness of the pooris depends on the dough. Knead the dough well and rest it for the right amount of time to get soft pooris.

Q: Why are my pooris not puffing up? A: The pooris may not puff up if the dough is too soft or the oil is not hot enough. Ensure you have a firm dough and the oil is sufficiently heated.

Enjoy your homemade pooris!

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