Today, we'll make sooji aloo ki poori
with special raita.
This poori is very crispy
and fluffy.
And tastes very good with this raita.
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welcome to NishaMadhulika.com
Let's start!
Soak semolina in hot water first.
3/4 cup of semolina
and 3/4 cup of hot water.
Water and semolina should be of the same measure.
Soak them like this.
If the semolina swells,
then the grains are not visible inside the poori,
its crispness comes.
Cover and keep it for 10 minutes.
Take 2 boiled potatoes
and peel them.
Grate them,
so, we'll grate them with a fine grater.
Don't take mashed potatoes, take grated ones.
The finer the grated potatoes
the better they are.
Potatoes are grated.
Put them in a cup and measure them.
We took 3/4 cup of semolina
so we need 3/4 cup of grated potatoes.
10 minutes are over,
it has swollen.
It is as soft as butter.
Add grated potatoes in it
and 3/4 cup of wheat flour.
As much semolina, as potato and wheat flour.
Add some spices to it,
1 teaspoon of salt
or as per your taste,
2 green chilies, seeds removed and finely chopped,
1 teaspoon of coarsely grounded red chilli,
you can add more or less red chilli as you like.
1/2 teaspoon of cumin seeds,
1/4 teaspoon of carom seeds,
it tastes great.
Crush and put it in.
2-3 tablespoon of finely chopped coriander leaves.
Knead the mixture.
The dough we'll make
should be a little soft.
The way we knead dough for normal poori,
a little soft than that.
The ingredients we added are enough to knead it,
but if you find it a little too soft
then you can add a little flour.
Or if you find it a little too hard
then you can add a little water.
Take some oil
as the dough is sticking on hand.
This too will be removed
and the cup will also be clear.
I used approximately 1 teaspoon of oil.
I feel this dough is a bit too soft
so, I am adding 2 teaspoons of dry flour
kneading it.
Dough is ready,
it's soft,
cover and keep it for 5 minutes.
Till the dough sets,
let's make raita.
Take 1.5 cups of curd and beat it.
Add 1/2 cup of finely chopped cucumber,
and 1/2 cup of finely chopped tomato.
The raita will be very tasty
and very healthy.
Take half green chilli,
seeds removed and finely chopped.
You can also add red chilli,
I am not adding that,
as i love raita with mild spices.
Add 1/2 teaspoon of roasted cumin powder
and 1/2 teaspoon of black salt.
No other spices will be added to raita.
A cool raita with mild spices will be made.
Add some coriander leaves
and mix them well.
To make it more tasty, let's make a tadka for it.
1 teaspoon of ghee,
heat it.
You can take oil instead.
1/2 teaspoon of cumin seeds
and roast cumins seeds a little.
Shouldn't be too dark, just a bit brown.
1/2 pinch of asafoetida.
This asafoetida and cumin seeds tadka
tastes great in raita.
Mix it a little
and raita is ready.
Dough has also set,
take some oil
and knead it a little.
Make balls out of it.
As much as you have to make the poori,
make balls accordingly.
Dough is a bit soft,
so, make balls by using oil.
So, it will not stick to your hand.
Dough is ready,
round them up.
Flatten it a bit
and before rolling it
put some oil on the chuckle.
And some oil
on the rolling pin.
Now roll it with light hands.
Because dough is very soft
as it has potato in it.
Keep it a little thick,
we keep normal poori a bit thin
but we'll keep this a bit thick.
Just like this.
Now to fry them in a pan,
We had kept the oil preheated for frying them.
Put some dough in oil to check it.
I feel oil has heated,
and look dough has fried and came up.
We need this much heated oil.
Fry the poori,
put it in slowly.
As soon as it floats up
inflate it a little bit by pressing it with a ladle.
Poori has inflated,
turn it over
and brown the other side also.
Just like this roll all the poori
and fry them.
Once the oil is hot,
reduce the flame to medium.
It has turned golden brown from both sides,
take it out.
Fry all the poori like this,
The second ball,
round it up,
flatten it,
put some oil on the chuckle
and just like this
roll it with light hands.
Put it in the pan to fry,
as soon as it floats up,
inflate it a little bit by pressing it with a ladle.
And now turn it over.
With this much dough, 15-16 puris will be ready.
Serve puris with
mango asafoetida pickle
and raita.
Sooji aloo poori is ready to serve.
They are very crispy
and very tasty.
The raita made with them
is also very tasty.
You will not face any problem in making poori.
Remember to make a soft dough,
roll the puris a bit thick with light hands,
and while frying keep in mind that the oil is very hot.
Very tasty puris will be made.
So you also make them
and share your experiences with me.
Let me know what should I make next for you.
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