Finger Millet Poori Recipe
How To Make Ragi Poori? This is a deep-fried small flatbread with ragi flour and wheat flour. Adding ragi with wheat flour makes it healthier and obviously, it enhances the tastes also. But it is not easily available all the time; mainly it is available in the time of winter in our local market.
The main equipment
A Kadai or a frying pan
Serving plate
Skimmer/jharna spatula
Chakla belan/chaki belun/Rolling Board & Pin
Ingredients
Wheat flour-2 cups
Ragi flour-1 cup
Ghee for moyan-2 tablespoon
Salt-1/2 tablespoon Oil-2 cups
How To Make Ragi Poori
Take a mixing bowl; add wheat flour and ragi flour with a pinch of salt.
Add ghee for moyan and make a soft dough by adding water like luchi and cover it with wet kitchen clothe for at least half an hour.
After half an hour remove the clothe and see the dough become softer.
Divide equally and make approximately 12-13 small size balls With the help of a rolling pin make the ball flat with a 4-5 inches circle.
Heat oil in a Kadai/ hard bottomed pan, in medium flame.
Drop the poori and deep fry it; while deep frying the poori, apply gentle pressure on it with the help of a jharna spatula or skimmer, to get the perfect puffed poori, once done on one side, then turn it over to another side
Same way to fry all the pooris.
Serve hot with dahi and alubhaja or ghugni.
How To Make Ragi Poori
Equipment
- Serving plate
- A kadai or a fry pan
- Chakla belan/chaki belun/ Rolling Board & Pin
- Skimmer/jharna spatula
Ingredients
- 2 cup whole wheat flour
- 1 cup ragi flour
- 2 tbsp ghee
- 2 tbsp oil
- 1/2 tbsp salt
Instructions
- Take a mixing bowl; add wheat flour and ragi flour with apinch of salt.
- Add ghee for moyan and make a soft dough by adding water like luchi and cover it with wet kitchen clothe for at least half an hour.
- After half an hour remove the clothe and see the dough become more soft.
- Devide equally and make approximate 12-13 smallsize balls and With the help of a rolling pin make the ball flat with a4-5 inches circle.
- Heat oil in a kadai/ hard bottomed pan, in medium flame.
- Dropthe poori and deep fry it; while deep frying the poori, apply gentle pressureon it with the help of a jharna spatula or skimmer, to get the perfect puffed poorii,once done on one side, then turn it over to another side
- Same way to fry all the pooris.
- Serve hot with dahi and alubhaja or ghugni.