Ragi Poori

Ragi Poori is same as normal poori in which we use 2 cups whole wheat flour ,in that just replace one cup ragi flour instead of one cup wheat flour.

Watch Video for detailed Steps :



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Ragi Poori

Recipe Cuisine: Indian | Recipe Category: Dinner
Preparation Time:30 mins | Serves: 3- 4

Ingredients

Wheat Flour- 1 Cup

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Ragi Flour - 1 Cup

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Rava | Sooji | Semolina - 1/2 tbsp

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Salt as per Taste

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Oil For Frying

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Water for Kneading

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Method:

1. In a big mixing bowl add wheat flour,ragi flour,rava,salt and mix well.
2. Now slowly add water and knead to a smooth dough.
3. Make equal lemon size balls .
4. Roll into a disc and fry it in a hot oil.

Notes:

• While frying the poori's press the laddle towards to puff up the poori's.
• Always use hot oil to make poori's.
• Rava helps to retain the puff.
• Dont add too much water while kneading as poori's absorbs more water.

Check out my other Recipes:

1.More Roti's | Paratha's | Poori's
2.Side Dishes

               

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Kara Boondi | Masala Boondi

 

Kara Boondi | Boondi

Recipe Cuisine: Indian | Recipe Category: Snacks
Preparation Time:20 mins | Serves: 3-4 cups

Ingredients

Besan Flour(Gram) - 1 Cup

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Rice Flour- 3 tbsp

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Turmeric-1 tsp

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Hing- 1/4 tsp

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Salt- as per taste

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Hot Oil- 2 tsp (for crispiness)

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Peanut- 2 tbsp

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Curry leaves- few

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Crushed Garlic- 4-5 cloves

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Chili powder | Chat Masala-1 tsp

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Oil for Deep frying

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Method:

1. In a bowl mix besan, rice flour,salt,turmeric,hing ,Chili powder (if u want)and some water,whisk the batter in to smooth runny than bhaji batter consistency.

2. The batter should drip into drops if you dip your finger and hold.
3. Now add in the 2 tsp of hot oil and give a quick mix.

4. Heat the oil in a kadai. To.To check whether the oil is hot enough,just drop a batter and check whether it rise to top or not (as in pic).

5. Use a big ladle with holes as in picture.Now take 1 cup of the boondi batter and pour it on the ladle and it will start dripping into oil.
6. Cook the boondi till no bubbles or till ceases sound stops or till it start browning.

7. Drain it in a kitchen towel.And repeat the same for remaining batch.
8. For each batch wipe the ladle for constant and even dripping(as in pic).
9. At last you can deep fry the curry leaves ,cashew,peanut, crushed garlic in oil it self or you can pan fry it and add to the boondi's(curry leaves may splutter ,so careful while doing it).

10. If you din't add chili powder along with the batter ,then now toss the boondi's with chili powder.

Notes:

• If you are not familiar in deep frying curry leaves then dont attempt.Do it in pan in itself'.
• You can use any spice powder ,chat masala,pepper powder,chili powder,curry powder etc..
• You can add up-to 1/2 cup rice flour for 1 cup of besan flour.
• If the batter is too thick, you get boondis with tail. So add more water to adjust.
• If the batter is too watery then the boondis will fall flat. So add more gram flour to adjust.
• You can add baking soda | Cooking soda for crispiness,but adding hot oil is more than enough for this.

Thanks for reading my post....Please drop ur valuable comments,as its will motivate me to spend more time in blogging.And also if you like my post share it with your friends.Thank you!