Find healthy, delicious weight-loss and diet recipes including breakfasts, lunches ,south Indian Recipes,dessert recipes,cookies and dinners.
You are here : Home
/ How to Make Desi Ghee Poori Recipe |HealthyBreakfastRecipes
Wednesday, 11 September 2019
How to Make Desi Ghee Poori Recipe |HealthyBreakfastRecipes
How to Make Desi Ghee Poori Recipe
Feasting on special occasions and festivals is something that no one can get away with, and not even the ones who are always dieting.Poori is one food without which no one can imagine a festival with! Be it everyone’s favourite Aloo Tamatar or Kaddu Ki Sabzi, Poori goes with almost all the vegetables. This assorted deep-fried Indian bread is the most famous among not just among the north Indians but across the country. Here is a version of Pori which you will not even try to miss. Desi Ghee Poorilooks exactly like any other Poori, but the taste will take you on another level of satisfaction. Serve this deliciousness to all your friends as well as the family members and they would not stop praising and complimenting your culinary skills and the magic in your hands. Made with the simplest of ingredients, these pooris will give a light and a comfortable filling to your stomach. What are you waiting for? Just use your culinary skills and make heaven for your loved ones.
To start preparing delicious pooris, take a large mixing bowl and add whole wheat flour to it. In the centre, add the appropriate amount of water and start kneading the mixture to make a soft-medium smooth dough. Add 2 tablespoons of vegetable oil onto the dough and again knead it. The dough will start having a silky texture. Once the dough is ready, leave it in the fridge for 15 to 20 minutes.
Step 2- Roll the dough into a circle and deep fry
Put a kadhai over medium flame and heat ghee in it. Let the ghee warm and meanwhile, pull out a golf ball-sized portion from the dough and roll to form a disc shape. Carefully, drop the prepared disc into the hot ghee and with the help of a slotted spoon, press the poori so that it swells up. Flip and turn the pooris so as to cook all its sides until it turns golden brown in colour. Drain the excess ghee on an absorbent towel to soak extra ghee. Serve hot and fresh with your favourite sabzi.