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Thursday, March 18, 2010

~ SNACK POORI ~ MASALA/NAMKEEN/TIKHI POORI RECIPE ~


This is a Snack poori, can be prepared & stored for almost a month.

Its known by many names, we call it Tikhi poori, but its also popularly called Masala/Namkeen Poori

RECIPE MAKES ABOUT 100 SNACK PURIS

4 cups Whole Wheat flour

1/2 cup Oil

4 teaspoons Salt

1 teaspoon haldi

10-15 teaspoons Red Chilli Powder (depending on how spicy you like it)

3 teaspoons Sesame seeds (til)

1 teaspoon whole or ground Jeera

1 teaspoon whole or ground ajmo (ajwain seeds)

1 + 1/3 cup water

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VARIATION : SNACK TIKHI METHI POORI : you can also add 1 cup dry kasoori methi leaves soaked in water for 1/2 half before adding to dough. Add abt a tablespoon of sugar if u add methi to the dough. Wash dry methi 4-5 times with running water to remove all sand particles.

If you add dry methi leaves, dont add ajmo (ajwain seeds)

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1. In a big bowl, add all the dry ingredients - flour, salt, haldi, red chilli powder, ajmo, jeera, sesame seeds + Oil

2. Mix all the dry ingredients very well.

3. Add water & knead a stiff dough like we make for pooris.

4. Apply little oil, keep covered for 30 mins

5. Spread a newspaper sheet on the counter or ground

6. Make 100 equal portions & roll into small pooris. After rolling a puri, with a small fruit fork/fork/edge of knife, make some deep indents in the puri so it doesn't puff up while frying

Please make sure that you cover the unrolled portions in a bowl, they should not turn dry before rolling or else it will be difficult to roll & the final pooris won't be that good.

7. Roll all the pooris, spread them separately on the newspaper & let it dry for at least 30-45 mins (pooris should not overlap)

8. Heat oil on little more than medium heat.

9. In small batches, fry pooris till they are cooked on both sides.

10. Spread fried puris on a newspaper sheet, let them cool completely, then store in airtight container.

Stays fresh for at least a month.

(If you do not have the time to roll many small pooris, you can roll a big circle, even bigger than chapati, indent it with a fork & let it dry for 30-45 mins. While frying, with a pizza cutter or knife, cut into sakkarpara (diamonds) & fry)

Prepare & enjoy !!

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