Poori

admin, December 6, 2015

The narrow gullies of Old Delhi narrate many stories through the overwhelming variety of street food that they offer. They’ll inspire you to pull out your cameras, explore new ways, and sometimes, even get into the kitchen and recreate. While walking through the chaotic maze of by-lanes, you can never be lost. If ever you are, you’ll probably catch the whiff of steaming samosas still hissing from the hot oil or the sweet aroma of crisp jalebis that will lead your senses. Temptation is everywhere and it’s hard to resist.
The old city shares an intimate relationship with food, one that was founded during the Mughal era. Here, traditions rule and history is served sumptuously garnished with culinary secrets that have been passed down through generations.

The Hot poori and aloo curry from by lanes of Chandni chowk in Old Delhi is the best one I ever had. Having poori and aloo early in the winter foggy mornings  leaves me with a nostalgic feeling of the capital city. I tried to add ingredients to get the exact taste of the Delhi street food.

Ingradients for making Poori

Wheat flour/atta – 1 cup
Ghee  – 1/2 Teaspoon (Optional)
Rava(sooji) – 1/2 Teaspoon
Sugar – A pinch ( optional)
salt – as needed
Water – as needed ( need around 1/3 cup)

Directions to prepare Poori

  1. In a bowl, take Wheat flour, Ghee, Sooji, Sugar(optional) and Salt and mix properly. Add little as required and kead the dough whose consistency like that of chapatti or roti but should be tight.
  2. Divide the dough in such a way that each should be of the size of a medium sized lemon.
  3. Roll the dough in to circles of palm size with even thickness.
  4. Heat the oil in a deep frying pan and add poori one by one and fry properly without getting burned.
  5. Poories should be of golden brown colour.
  6. Keep poories in a vessel to drain the excess oil out of it.
  7. Poori can be better served  hot with Aloo ki subzi

Click here to see Aloo ki Subzi recipe

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