Fluffy Puffy Pooris- Indian Fried bread


2 cups of whole wheat flourimage(2)

1 Tbsp Semolina/ Ravaa

1 Tbsp oil

1/2 tsp salt

1/2 tsp Jaggery/Brown sugar

1 pinch of Love

1 cup of water or more as needed

Oil to fry

Mix the semolina in the whole wheat flour, add salt and sugar, mix with a fork or your fingers. Make a well in the middle

Heat 1 tbsp oil and pour it in the well, on the flour.

Let it cool, then mix well and gradually add water, with one hand, soft knead the flour , bring it together with the other hand.

its best not to add all the water at once, because every cup of flour reacts differently.

when there is no dry flour left, start kneading the dough together, into a tight ball, pliable but not too soft.

put a few drops of oil on your fingers and smooth out the dough.

cover it with a bowl, and set aside to rest for 15-20 mins.

Heat oil in a frying wok, on low heat, while you roll out all the pooris

you will not need flour to roll because the dough doesnt feel sticky, after the hot oil treatment. smooth it out once by kneading softly.

break off dough into the size of a small donut hole, and role it between your palms firmly and flatten.

roll out pooris and keep them ready on a platter, to be fried 2-3 at a time or one at a time, as per the size of your frying wok. the pooris will not stick to each other.

drop a tiny ball of dough in the oil to check, if it pops up right away, the oil is ready.

gently release the rolled poori in the oil from the side, so that the oil doesn’t splash.

it will start coming up to the surface and puffing up, press it gently with the slotted spoon, to let the steam building inside it spread edge to edge,

flip it to the other side and let it fry till golden pink,

scoop it with the slotted spoon, rest it on the side of the wok, to drain off excess oil.

place it on a platter or a colander to cool, repeat till all the pooris are fried.

Once you get the hang of it, you can fry 2-3 at a time and alternate, flipping the first one in.

serve hot with anything you like.

Kids love those with a dusting of cinnamon sugar too :)






Lemon- Green Chilli- ginger Pickle

30 lemons
250 gms green chilies
100 gms fresh ginger root
2 tbsp turmeric powder11707769_864811803592955_3680452287627109901_n
4 tbsp salt
1 cup vegetable oil
2 tbsp mustard seeds
1 tsp hing ( asafoetida)

1 Pinch of Love
Cut lemons into as small pieces as you like
De stem the chilies and break them into smaller pieces
Cut ginger into half lengthwise , cut thin half rinds
Take a large mixing bowl and mix everything with a dry spoon/ladle.
Add turmeric, salt and muddle the mix a bit with gentle pressure
Heat oil, add mustard seeds, allow them to bloom, turn the heat off. Add hing. Let the oil cool
Fill the mix in a glass jar.
Add the oil seasoning once it is absolutely cooled.
Put the cap on the jar and leave it alone.
Next day mix everything with a long handle ladle or spoon.
PS : those living outside India- you can get key limes and wrap them in a Turkish towel and leave it in a warm place for a couple if days. They will turn ripe for use.
Substitute green Thai chili peppers or green Jalapenos.
This pickle is also medicinal home remedy for a queasy upset tummy.