Memories of these pooris were awakened by Anila when she emailed me to ask if I had the recipe. I haven’t made these layered puris before but thought that they should be quite simple to make them following any recipe. Looking on the web – all the recipes I came across were for sweet chirotes. One recipe came close but they made the pooris using one chappati which they rolled up after pasting it with ghee and rice flour. I wasn’t too keen on making such small puris so went ahead with this recipe from memory. The puris turned out perfect and fluffy. If any of you have the original recipe – do email it to me as I am keen to follow the authentic recipe. Anila – do make these and let me know if they are similar to the ones your mum used to make.
Ingredients for 30 pooris depending on the size.
2 cups of self raising flour
½ tsp salt
1 tbs sesame seeds
¼ cup Olive oil
¼ cup olive oil for using between layers
¼ cup plain flour to use for dusting
1 litre sunflower oil for frying
Method
1. Sieve the self raising. Add the salt, sesame seeds and olive oil to the flour. Mix the dough using some warm water. The dough should not be too tough. Cover this for 20 minutes and allow it to rest.
2. Divide the dough into 14 balls the size of golf balls
3. Roll out one ball into a round chappati.
4. Spread Olive oil on the rolled out chappati and dust some flour on it.
4. Spread Olive oil on the rolled out chappati and dust some flour on it.
10. Once all the pooris are rolled out, heat the oil in a wok and deep fry them until golden brown.
11. Enjoy the puris with a nice cup of tea.
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We prepare a layered sweet poori like this.. savory version sounds nice..
ReplyDeletelooks yummy, delicious and tempting, dear...
ReplyDeletenew recipe to me,looks interesting!!
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wow..so perfect and crisp satpadi...I have also made these pooris.will post soon,but your looks amazing!
ReplyDeleteOmg, layered poori,thats truly very new for me. Beautiful layers.
ReplyDeleteYummy pooris...luks tempting.
ReplyDeleteHi!
ReplyDeleteThese look similar to poori's I've eaten at a friend's house. She also had a batch which she flavoured with custard powder - very more-ish!
I'm guessing she put the custard powder between layers (where you have used flour). Will have to experiment.
I love your recipes! I've made a few of your "farsaan" recipes & they've turned out great. I love the simplicity of the ingredients & your instructions & pictures make your recipes easy to follow.
Thanks a million Meena!
very nice and yummy...
ReplyDeleteIf you would like to link it to my event:
"DIWALI FOOD FEST" Nov 1th to Nov 30th
"Bake Fest #13" Nov 1th to Nov 30th
SYF&HWS - Cook With SPICES" Series
South Indian Cooking - July 15th to Sep 15th
Hi Mina,
ReplyDeleteThans for the receipe and I will have to make it and see if its the same as mum used to make it.. Looks delicious and can't wait to make..
Anila