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Thursday, March 18, 2010

~ SNACK POORI ~ RAVA MAIDA NI POORI / FARSI POORI / MATHRI RECIPE ~


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

Its known by many names, we call it Rava Maida ni poori / Farsi Poori. North Indians don't add rava to this & call it Mathri

RECIPE MAKES ABOUT 40 SNACK PURIS

2 cups Maida (All Purpose Flour)

1/4 cup Rava (adding rava just makes it easier to roll as only Maida is too tough to roll in small puris)

2 teaspoons Salt

1/4 cup Melted Dalda Ghee or Oil

1 teaspoon whole or ground Jeera

1 teaspoon whole or ground ajmo (ajwain seeds)

1 teaspoon Coarse or fine ground Black Pepper Powder (Mari Powder)

little haldi (optional) (this puri is white as all ingredients are white, if u want some color, u can add pinch of haldi)

Approx 170-180 ml water ( thats 1/3 cup + 1/3 cup + 2-3 spoons of water)

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1. In a big bowl, add all the dry ingredients - Maida, rava, salt, jeera, ajmo, mari powder, haldi + Melted Dalda or 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 40 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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