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 :)






Classic Uppama

Classic Upama-
This all time favorite, instant snack, classic dish was also my launchpad into the culinary world, forced by my grandmothers.
1 cup fine Rava ( semolina)
1 medium onion fine diced11782397_875783222495813_124461850175308971_o
1 small red tomato (roma)
2-3 red chilli peppers
1/2 tsp grated ginger
1 tsp Urad Dal( butter lentils)
5-6 cashews halved
2 tbsp oil
1 tsp ghee
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
3/4 tsp salt
1 tsp sugar
1 pinch Hing ( asafoetida)
1 pinch of love
1/2 lemon for juice
2 sprigs of kadhi patta( indian curry leaves)
1 1/2 cup of warm water
Fresh cilantro for garnish
Fresh grated coconut 2 tsp
Roast the semolina and keep it aside
Heat oil in a thick bottomed wok
Add the Urad dal and let it fry till pinkish
Add the cumin and mustard seeds and let them bloom, add cashews.
Add the chili peppers, grated ginger,diced onion and fine diced tomato, followed by curry leaves.
Add hing and briskly stir once.
Add the roasted semolina and stirr well folding it outside in and bottom of the pan to up
Roast for 2-4 mins
Add salt and sugar, and pour the warm water from the sides, with one hand while stirring with the other. Smoothen the lumps if any
Make a indented well in the centre and drizzle the ghee in. Fold the mix on top of it
Lower the heat and cover the wok
Let it steam for 3-5 mins.
Stir once and squeeze the lemon juice on top, mix.
Plate it in a nice mound, with an upturned bowl
Garnish with fresh fine chopped cilantro and fresh coconut
You can also add crisp Sev on top if you like.

Banana Sheera

Banana Sheera
1 1/2 cup fine semolina
1 ripe banana
3/4 cup sugar11825760_870643013009834_5253976453022154850_n
2 Tbsp ghee
1/2 tsp cardamom powder
1 tbsp Golden raisins
2 tbsp broken cashews
1 tbsp Almond flakes
1/2 cup warm milk
1 cup warm water
Heat the ghee in a thick bottom wok/ frying pan
Add cashew pieces, followed by the fine semolina ( it always help to store the semolina lightly roasted and cooled)
Fry by stirring constantly for 4-5 mins.
Add cardamom powder, raisins and stir.
Add warm milk quickly from the side, followed by warm water. Stir well and cover for 2-3 mins.
Add the sugar, stir well till the sugar mixes properly.
Slice the banana and add to the mix, stir gently
Cover for 2-3 minutes
Garnish with almond flakes and serve hot with sweet lime pickle
You can use all milk instead of water and milk.
You can increase quantity of sugar if you like it sweeter