By Chef Akash - Jehan Numa Palace Hotel
Ingredients :
2 -3 - Potatoes, boiled and mashed
4 cups -Singhare ka atta(water chestnut flour)
2 - Green chilies, chopped
1 tsp - Cumin powder ,crushed
Rock salt to taste
Oil
Water
2 -3 - Potatoes, boiled and mashed
4 cups -Singhare ka atta(water chestnut flour)
2 - Green chilies, chopped
1 tsp - Cumin powder ,crushed
Rock salt to taste
Oil
Water
Method:
In a bowl mash boiled potatoes and add all the other ingredients including oil. mix well .
Knead the dough. use water if required.The dough should be smooth and soft .
Take small or medium sized balls from the dough.Roll the balls in to small or medium sized pooris.
Heat oil in a thick bottom wok and fry pooris from both side till golden brown colour.
Drain on Kitchen paper to remove the excess oil.
Serve hot with any vrat curry!!
Knead the dough. use water if required.The dough should be smooth and soft .
Take small or medium sized balls from the dough.Roll the balls in to small or medium sized pooris.
Heat oil in a thick bottom wok and fry pooris from both side till golden brown colour.
Drain on Kitchen paper to remove the excess oil.
Serve hot with any vrat curry!!
Note: If you don’t want to deep fry the pooris then baked it by following the below mention procedure :
Arrange the poori’s on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
Cool and store in an air-tight container.
Cool and store in an air-tight container.
