21 Nov

Godhuma Pindi Poorilu


Wheat Flour 3 cups
Oil 1 tbsp
Salt 1/2 tsp
Oil for deep frying

Method of preparation:

In a mixing bowl, add wheat flour, oil and salt.
Knead all the ingredients together using little amount of water at a time to form a tight dough without sticking to fingers.
Leave the poori dough covered for 15-30 minutes.

Take golf sized balls out of the dough and flat them with roller into somewhat thick discs.
Heat oil in a wok on medium-high heat until smoking hot.
Place one rolled out poori at a time slowly in hot oil.
Press it lightly with a steel strainer until it puffs and becomes light gold.
Turn on other side and let it turn golden as well.
Serve hot with your favorite curry.

Notes: Make sure thickness of rolled out poori is not too thin or not too thick.

8 Responses to “Poori”

  1. Asha November 21, 2007 at 12:04 pm #

    Poories are always a delight to eat. I made some for Chana masala. Looks delicious, puffed perfectly.
    Have a relaxing long weekend, see you on Monday sis!:))

  2. sia November 21, 2007 at 12:20 pm #

    i cant see even a hint of oil although its deep fried… perfect one raji…

  3. Manisha November 21, 2007 at 12:49 pm #

    3 cups! You were having a party! Perfect puris!

  4. Rajani November 21, 2007 at 1:56 pm #

    Hi Raji,
    Mi puri’s chala baga vachinayi. Memu koda monnane vandamu kani anta baga raledu, oil pilchindi ekkuva.


  5. Mallika November 21, 2007 at 3:06 pm #

    This looks so good. I never deep fry so I miss eating these at home!

  6. TBC November 21, 2007 at 7:22 pm #

    The pooris have puffed up so beautifully!

  7. Siri November 22, 2007 at 8:23 am #

    Perfectly puffed up!


  1. Talimpu » Blog Archive » Poori Curry - January 22, 2008

    […] Heat oil in a pan, add all talimpu ingredients in order.When chana dal changes color, add green chillies and onion.Once the onions turns translucent, add potato cubes, turmeric powder and salt.Sprinkle some water and cook covered for 5 minutes or until the potatoes become soft without getting mushy.Now add the besan paste we made before and give the curry a quick stir.Let it come to a bubble or two and remove from heat.Serve with poori. […]

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