Pudina poori and Sookhe chole, a match made in heaven!! I usually prefer getting up late on a Sunday and then cooking something heavy as a brunch or weekend lunch. So, I thought of making pooris today with some mint in it. As a side dish I chose to make brown chickpeas curry. These pudina pooris can be served just with pickles and a good option to carry while going one a journey. This is also a great option to pack something nice in your kids lunch box.
Ingredients for Poori:
Wheat flour – 2 cups
Pudina/ Mint leaves – 1/2 cup
Red chilly powder – 1/2 tsp
Garam Masala – 1 tsp
Turmeric powder – a pinch
Salt to taste
Cooking Oil for deep frying – 2 cups
Method:
1) Wash and clean pudina leaves and grind it nicely to make a paste adding very little water. 2) Transfer it into a bowl and add wheat flour red chilly powder, garam masala, turmeric powder, salt, 1 tbsp cooking oil and knead it nicely by adding water to make smooth dough. Cover it and let it rest for 30 minutes.
3) Now make small balls of it and flatten it with a rolling pin in a round shape. You can use dry flour to roll the dough smoothly.
4) Heat oil in a frying pan. To check if the oil is warm, drop a small piece of dough into the oil. If it comes on top immediately, the oil is warm for frying.
5) Keep the flame on medium level and slide the raw poori into the oil carefully. You have to keep regulating the flame to make sure oil doesn’t get too hot.
6) Press down lightly on the pooris as it fries to help it puff up.
7) Once pooris turn golden brown, put them on a strainer or a tissue to drain excess oil.
I served it with some Sookhe Kale chane. Click here for recipe.
