Rajgara poori

#breads#deepfried#chefbypassionThe popular Indian deep fried and puffed bread made from whole wheat flour, salt and water.This is a very basic recipe that you all might know how to make it. But I think this will be helpful for beginners.Pooris can be paired with savories or sweet. It can be eaten for breakfast or lunch. Any kind of potato dish whether dry or gravy is like match made in heaven. Poori can be served with vegetable side dishes or curries. Poori is my favourite. I can consume it with almost anything.

#deepfriedA new a tastier way to eat masala poori, Kids will simply love this cheesy masala poori.

Palak poori is itself my discovery because many of people not like palak paneer or aloo palak so i decide to make palak poori and i must say it's taste is different#mysterybox1

#CookClickPaani Poori is a famous Mumbai street style food! Mumbai and many other Indian cities are quite famous for their street side food culture. The name paani poori comes from the two main ingredients used in this dish i.e. chatpata paani (spicy water) and poori (crispy fried Indian flatbread).This dish resembles Delhi’s Gol Gappe and Kolkata’s puchkaas! The small crispy pooris can either be made at home or store bought. These are filled with a stuffing of boiled potatoes and cooked black chanaa and green moong or then in Mumbai style with cooked White Peas and are then dipped in the spicy and then sweet paani. The poori once filled is to be immediately stuffed into the mouth before all the water from it makes it soggy!Many a times, the paani poori masala available in the market is used in making the chatpata water. In this recipe no such masala has been used as the freshly ground spice paste itself gives the paani a very delicious flavour.

#5 or less ingredients#goldenapron#18th weekAn easy and soft but little crispy dish. In this recipe.I used only4 ingredients .It can be cunsuned for tea time or any time as appetizer.Children also like these sweet poori .

#GoldenApron3#Week8#Poori

During the winter season, mustard greens, spinach, fenugreek bhujia, and bathua are very tasty to eat. Here, I have prepared poori by mixing bathua with whole wheat flour. This gives it a green color, which is why I named it Green Poori. I also made bathua raita and added a tempering of asafoetida, cumin, and red chili in oil, which makes it very enjoyable to eat.

In India, this deep-fried bread is served at celebrations or when having guests. Since chapati or other traditional breads take time to make, whereas poori is done as soon as both sides are deep fried, making it perfect when serving many guests. I had a chance to make them when visiting my parents.Be careful when handling boiling hot oil.A 50/50 blend of flour and whole wheat flour gives the bread a perfect crisp texture. The amount of water is approximate, so adjust as necessary while kneading.Leftovers can be reheated in the toaster. For 2 servings [6-8 pieces]. Recipe by Plabar

Aloo poori as the breakfast is one of the most demanding dish. but the bhandare wale aloo has it's own taste and non can change the taste of it. here is the recipe of bhandare wale aloo and poori with sirka onion.

# MMC 2019# COOKPAD SEASON 2POST 1

#Healthy lunch

#goldenapron