Hot pooris are all time favourite for most of the people. Potato bhaji, saagu or chana are generally served as side dishes. Ragi flour is very tasty, aromatic, rich in calcium and iron. I got excellent fluffy pooris which I served with chana masala!
Ingredients:
- 2 Cups Ragi Flour (heaped)
- 2 Cups Water
- 1 Tsp Salt
- 1 Tbsp Oil
- Oil for deep frying
Directions:
- In a 2 Ltr pressure cooker, add water, salt and 1 tbsp oil. Close and cook on high for a whistle.
- Manually release pressure and add flour. Mix till it resembles to wet sand consistency. Close the cooker with weight on for 20 minutes. This is called Autolysis.
- After resting, knead the dough briefly and divide into small balls.
- Take 2 greased plastic sheets and keep the dough in-between. Roll small pooris.
- In a pan heat oil and when it is ready, deep fry the rolled out pooris one by one.
- When the bottom portion gets cooked and fluffs up flip and cook the other side.
- Drain on a paper napkin.
- Serve the to pooris with a suitable side dish.
Note:
1. The same dough can be used to make momos. Please check my earlier post Ragi Momos.
2. Make sure that the dough is tight. Adjust water accordingly. Don’t roll the pooris too thin. It may take a few more seconds to fluff up when compared with wheat pooris.
Hi mam, I tried this yesterday and it came out well. Again, it was little oily. I think it could also be because of the way, I rolled out and fried it. Today, I had kept little poori dough to make again for my son and made someone else rolled out, and it was not that oily. Also, I have ordered a proper OPOS cooker, I will try in that to see if I get it right. Attached is the pic of my poori.
Hi Gayathri,
Proper equipment
definitely will give good result. Arrive at the water qty for your flour by trial and error method as each flour requires different qty depending on the moisture content. My recipe is just a guide.