Jowar Sorghum White Millet Masala Poori

Name: Jowar Sorghum White Millet Masala Poori
Total time: 2700 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: 1 Cup Jowar Flour/Atta; 1/2 Cup Chickpea Flour/Besan; 1/2 Cup Wheat Flour; 2 tbsp Sooji/Semolina; to taste Salt; 1/2 tsp Turmeric Powder; 1 tbsp Ginger Garlic and Green Chillies paste; 1/2 tsp Kashmiri Red Chilli Powder; 1/2 tsp Amchur Powder(dry mango); 1/2 tsp Red Chilli Powder; 300 gm Cooking Oil (To fry the Pooris); 2 tsp Sesame Seeds; 1/2 tbsp Ajwain/Carom Seeds; 1 tsp Nigella Seeds/Kalounji; 1 tbsp Plain Curd(Optional); 2 tbsp Fresh Coriander Leaves Finely Chopped; As needed Water (Lukewarm); 2 tbsp Oil/Ghee for Moiyan

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

Known as the Sorghum in English-Jowar is globally these days called as the “new quinoa” for its gluten-free whole grain goodness.
#GA4
#Wk16
#Jowar

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

Known as the Sorghum in English-Jowar is globally these days called as the “new quinoa” for its gluten-free whole grain goodness.
#GA4
#Wk16
#Jowar

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Ingredients

45 mins(prep to dish)

3-4 people

1 CupJowar Flour/Atta
1/2 CupChickpea Flour/Besan
1/2 CupWheat Flour
2 tbspSooji/Semolina
to taste Salt
1/2 tspTurmeric Powder
1 tbspGinger Garlic and Green Chillies paste
1/2 tspKashmiri Red Chilli Powder
1/2 tspAmchur Powder(dry mango)
1/2 tspRed Chilli Powder
300 gmCooking Oil (To fry the Pooris)
2 tspSesame Seeds
1/2 tbspAjwain/Carom Seeds
1 tspNigella Seeds/Kalounji
1 tbspPlain Curd(Optional)
2 tbspFresh Coriander Leaves Finely Chopped
As neededWater (Lukewarm)
2 tbspOil/Ghee for Moiyan

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Steps

45 mins(prep to dish)

1

In a large mixing bowl: Add in all the dry ingredients & mix well with a spoon...
2

Now, into the same- add in the rest all other ingredients aforementioned, except the oil & water at this point & mix well (ensuring it doesn’t have any lumps at all)
3

Now, add in the water gradually in 3-4 batches (little at a time)- while, kneading the dough absolutely soft yet a tight one
4

Set aside for about 15-20 mins time for the sooji to bloom perfectly in it & thus, to get the softest, crispiest & delectable pooris...
5

Heat a frying pan/Skillet/tawa: Add in the measured oil for frying the pooris...Allow the oil to be hot perfectly
6

Now, take a lemon sized dough-let from the main dough & roll out each one of that into a round poori- make it not very thin (as it might tend to break)
7

Drop it into the hot oil- fry each side for about a minute & then flip it over to the other- again, fry this side for the similar duration- until it puffs up from both sides to a bit...
8

Once it turns a golden brown in colour- Take it out with a strainer & place it straight onto a dish pre-lined with the kitchen towel, beforehand (to soak the excess oil from it)
9

Then, dish out on the serving platter: Garnish the way you like & enjoy it- As is or with the sabji/chutney/achar of your choice & relish with family and friends.

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Anamika Banerjee @LadyLazarrus_9663

on January 08, 2021 18:29

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻