Besan Puri Recipe | Delicious | Breakfast or Dinner | Homemade Indian Recipes
Ingredients
Wheat flour
Flour ( Besan )
Salt – taste
Turmeric powder
Cumin seeds
Black mustard
Tomato
Onion
Green Chilli
Curry Leaves
Oil – for frying
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Poori Recipe - Perfect round,
METHOD
In a wide bowl,take the flour. oil and mix well to make a crumbly mixture.Add water little by little and make the dough.Dough should not be sticky,wet or too soft like chapati dough.It should be smooth and stiff but not hard.
I used around 1/3 cup plus 1- 2 tbsp of water.It may vary based on the flour u use.Keep this as reference.Initially u may feel the dough little bit hard.knead well in between ur palms for few minutes.It will become smooth and soft.Do not allow the dough to sit for long time.Start rolling.
Make small lemon sized balls.Dust the balls in flour and make small sized poori of palm size.Use less flour for dusting.The thickness should be medium,not too thin like chapati.If u make it thin,puris won’t puff up.Arrange the pooris in a paper or a greased plate without overlapping each other.
Heat oil to deep fry.To check the right temperature of oil,put a small piece of dough.It will rise immediately at the same time it should not be browned.This is the perfect heating of oil.Immediately slide the poori and after a second,press it with a slotted ladle.It will puff up well.Flip it carefully and allow it to cook for few seconds till the bubbles cease.Remove and lower the flame till u drop the next poori .Drain in a tissue paper.Keep the flame high and repeat the same for remaining pooris.
Besan poori is a perfect breakfast or dinner recipe which tastes super delicious. Serve this Besan Pooris steaming hot.
Ingredients
Wheat flour
Flour ( Besan )
Salt – taste
Turmeric powder
Cumin seeds
Black mustard
Tomato
Onion
Green Chilli
Curry Leaves
Oil – for frying
Homemade Indian Recipes :
https://www.youtube.com/channel/UCrx42xTGN9ueB2mfOCOSVXQ/videos
Homemade Indian Recipes Facebook : https://www.facebook.com/HomemadeIndianRecipes/
Poori Recipe - Perfect round,
METHOD
In a wide bowl,take the flour. oil and mix well to make a crumbly mixture.Add water little by little and make the dough.Dough should not be sticky,wet or too soft like chapati dough.It should be smooth and stiff but not hard.
I used around 1/3 cup plus 1- 2 tbsp of water.It may vary based on the flour u use.Keep this as reference.Initially u may feel the dough little bit hard.knead well in between ur palms for few minutes.It will become smooth and soft.Do not allow the dough to sit for long time.Start rolling.
Make small lemon sized balls.Dust the balls in flour and make small sized poori of palm size.Use less flour for dusting.The thickness should be medium,not too thin like chapati.If u make it thin,puris won’t puff up.Arrange the pooris in a paper or a greased plate without overlapping each other.
Heat oil to deep fry.To check the right temperature of oil,put a small piece of dough.It will rise immediately at the same time it should not be browned.This is the perfect heating of oil.Immediately slide the poori and after a second,press it with a slotted ladle.It will puff up well.Flip it carefully and allow it to cook for few seconds till the bubbles cease.Remove and lower the flame till u drop the next poori .Drain in a tissue paper.Keep the flame high and repeat the same for remaining pooris.