Sorghum & Wheat Flour Poori
Growing up, weekends were very eagerly forward to for a few reasons. No homework, no school and special lunch menus! Poori is one such meal I always looked forward to over the weekends !
Poori Masala is every kid’s favorite thing to eat. There is some magic in this fried piece of unleavened bread that makes you indulge in it without guilt. Yes, it is deep fried, but almost never falls into that guilty pleasure category for me. Only simple pleasure!
Traditionally poori is made from soft white whole wheat flour. But using millet flour is a common practice now. With low carb diets on the rise, millets have once again reclaimed the center stage. Growing up I didn’t eat a lot of millet based food. Kanji/Conjee that constituted a wholesome breakfast was the only form we ate millets in. A kanji using Ragi/Kambu/Cholam/Broken wheat….famously known as the Sattu Maavu Kanji.
Today millets are hot and happening no matter which region of India one is from. Millets sell faster than curry leaves in the Indian stores here and there isn’t one rice or wheat recipe that has been modified to accommodate millets. Why spare the poori now! It is a good thing, I am not complaining ,just amused by how quickly we adapt😀!
This poori recipe is a 50-50 blend of wheat flour and jowar atta (cholam/sorghum). Key is millets need hot water to help make them come together in a pliable dough. Also, when you make poori or chapati dough using hot water, you are guaranteed a soft and fluffy end result! The autolysis technique helps in bringing the dough together faster and makes it softer.
Recipe : Jowar Wheat Flour Poori
|PrepTime:15 minutes||Ease Level : 😃|
|Cook time: 20 minutes||No chili added|
- Jowar/Sorghum flour – 1.5 cups
- Wheat flour – white – 1.5 cups
- Salt to taste
- Oil – 1 teaspoon (optional)
- Hot water as needed to make a dough – I used around 2 cups
How to :
- I would highly recommend a kettle for the hot water, it is easier to handle the water without getting burnt.
- Use a silicone or wooden spatula initially to mix the water and the dough.
- Add a cup of hot water to a large mixing bowl, salt to taste and a teaspoon of oil.
- Now add the sorghum and wheat flour to this bowl and mix well until the flour looks like wet sand.
- Slowly drizzle in the hot water and keep mixing the flour until it forms a soft, pliable dough.
- Beware of adding excess water. You have to mix as you keep adding water and make sure the dough doesn’t stick to the bottom of the bowl.
- Apply some oil on the surface of the dough, cover and let sit for 5 minutes. For poori, the dough usually needn’t sit for long.
- After 5 minutes, make equal sized balls of the dough. I made around 15 out of the dough.
- Now, roll them out into 6 inch pooris using a tortilla press or rolling pin. Use oil to prevent it from sticking to your pin/press, since dusting with flour can leave a mucky oil when frying the pooris.
- Heat oil in a kadai/skillet/wok, oil must be hot for the pooris to puff and fry uniform. If oil isn’t hot enough, it will result in soggy pooris.
- Fry the rolled out pooris one by one in the hot oil, flipping just once, when one side is done to cook the other side.
- Remove from the oil, drain in a colander or paper towel lined tray.
- Serve with your favorite curry on the side. We ate it with a Chickpea Curry called Chole!
I hope you give this a try and let me know how you liked it. You can entirely skip the wheat flour or sorghum flour and make it either all wheat or gluten free!
Thank you for stopping by !