Poori Sagu

Always follow the saying “Eat like a king in the morning, like a minister in the noon and like a poor at night“. Food which has high calorie or fat contents in it need to be consumed in the morning as you will be burning them throughout the day. Poori is one such eatable which is made through deep frying.

While eating out at hotels we will not know what type of oil is used for frying. Fried items look more tempting to eat. But never use oil which is already once used for frying. That is the reason I prefer homemade Poori. I always use fresh oil for frying the poori. Take only required quantity of oil so that you need not worry for discarding the leftover. The procedure to make this lovely dish is as follows.

Time to Prepare:  20 mins

How to Make Poori:

1. Hand mix Sooji, Rice flour, Salt and 2 tsp of Oil in a vessel. Once it is mixed properly, add Wheat flour and Maida to the Sooji mixture with sufficient water and prepare dough like you would for say, chapati.
2. Keep this dough aside for half an hour. Poories will taste better when you provide this gap of ½ hour to 1 hour before you go ahead with the preparation as described below. This applies to all types of Roti breads.
3. Heat oil in a frying pan. Take a small ball of this dough. Roll it out with a roller on the Chapathi roll to a suitable size. Drop it into heated oil and deep fry until the poori turns golden brown.
4. Note: Sooji and Rice flour provide crispiness to the Poori and the Poori remains crispy even after it turns cool.

Poori will taste good with Saagu.