Description
Masala Poori Atta | by Graminway | 35.27 Oz | 2.2 lbs
Who doesnÂ’t get tempted from the delightful aroma of pooris frying accompanied by the mouthwatering sabji? ItÂ’s one of the few deep fried items that makes for an indulging breakfast as well as special dinner in homes across India. Poori aloo is a much loved combination but poori can be had on its own as a convenient snack. We take it one step further with GraminwayÂ’s Masala Poori Atta. Freshly ground wheat flour is mixed with a dash of kasoori methi (dried fenugreek), ajwain (carom seeds), and chilli powder in a traditional recipe borrowed from Seoni AmmaÂ’s books. ThatÂ’s a wholesome, flavourful dough mix on its own! Cooking guidelines Take GraminwayÂ’s Masala Poori Atta in a mixing bowl and add water Knead well and fold in a few drops of oil to make a soft dough Let the dough rest for 15-20 minutes Pour oil in a wok. While it heats up, roll out small pooris Voila! Crisp, hot pooris are ready! Best served with tangy potato sabji and adrakwali chai!
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Who doesnÂ’t get tempted from the delightful aroma of pooris frying accompanied by the mouthwatering sabji? ItÂ’s one of the few deep fried items that makes for an indulging breakfast as well as special dinner in homes across India. Poori aloo is a much loved combination but poori can be had on its own as a convenient snack. We take it one step further with GraminwayÂ’s Masala Poori Atta. Freshly ground wheat flour is mixed with a dash of kasoori methi (dried fenugreek), ajwain (carom seeds), and chilli powder in a traditional recipe borrowed from Seoni AmmaÂ’s books. ThatÂ’s a wholesome, flavourful dough mix on its own! Cooking guidelines Take GraminwayÂ’s Masala Poori Atta in a mixing bowl and add water Knead well and fold in a few drops of oil to make a soft dough Let the dough rest for 15-20 minutes Pour oil in a wok. While it heats up, roll out small pooris Voila! Crisp, hot pooris are ready! Best served with tangy potato sabji and adrakwali chai!
