Red Greens Poori
Whole wheat flour : 3/4 cup
Maida : 3/4 cup
Red Greens [ Amaranth leaves] : 3/4 cup
Salt : 1/2 tsp (adjust )
Ghee : 1/2 tsp
Oil : 1 tsp
To fry :
Any cooking oil : 1 cup
I used refined sunflower oil.
To make poori :
Chappathy maker.
Method :
Firs we start preparing dough.
Wash red greens thoroughly with water.
Pressure cook for a whistle. Release steam immediately and open the cooker.
Cool under a fan and grind into a smooth paste adding 1/4 cup of cooked water.
Take all other ingredients in a basin and rub with fingers to mix ghee with the flour.
Now add red greens paste and knead into a dough.
Add 1 tsp of oil and knead well to get a smooth and thick dough.
The dough would become more elastic and smooth.
Divide the dough into 12 - 15 equal parts.
Make perfect balls with palms.
Heat a kadai with oil on a stove on a stove over high flame.
Put a few drops of oil and apply well over both top and bottom plates of chappathy maker.
This is done to avoid dough sticking to the plate.
Keep one ball on oiled bottom plate of the chappathy maker.
Close and give equal pressure over the dough ball by pressing with handle over the top plate to make poori.
Now keep the burner at medium flame.
The oil should be fuming and smoky to get fluffy poori.
Slowly glide the poori along the side of the kadai inside the smoking oil.
It expands like a balloon.
Slowly turn the other side to fry well.
Drain oil and transfer onto a plate lined with kitchen paper.
Serve with poori masala or potato kuruma or tomato bhindi curry.
Can also be enjoyed with milk.
Poori also goes well with sugar or jaggary.
Note :
Each and every time grease the plates of chappathy maker with oil.
Oil should be very hot and smoking to get fluffy soft poori.
As far as possible prepare poori immediately after kneading the dough.
The rounds pressed with chappathy maker should be of equal thickness.
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