Poori

This is one of the most favorite and famous delicacy from South Indian cuisine.The moment I think of poori my mouth starts watering. Can there be anyone who hates this dish,This is kid's most favorite dish.When you go out for a dinner with your family, there is at least one kid in the family ordering this dish. There are many Indian breads that have entered the menu cards but nothing can beat Poori and Aloo Masal. They are a heavenly combination.:)

Serves: 25 Pooris (approx)

Ingredients

1. Wheat Flour/Atta-2 Cups
2. Rava/Semolina - 2 tbsp
3. Oil for deep frying
4. water-as required for kneading the dough
5. salt to taste

                           

Method

1. Mix the atta, rava and salt together and mix well. 

2. Add water and start kneading the dough. 

3. Divide the dough into equal small balls and start rolling each ball on a roller pin.

4. Deep fry the rolled sheets in hot oil. 

5. Puffed pooris are now ready to be served with aloo masal.

Notes,Tips & Add-On's

1. Poori puffs only on high flame. Make sure you quickly flip it and remove off the flame after it has puffed. If you don't remove quickly,then it might get burnt.
2. Poori's puffness also depends on how hard you beat the dough. Knead well and beat hard so that the dough remains soft and also puffs well.
3. Make sure the dough is not too sticky. 
4. Semolina helps the poori to stay puffed up for longer time and also gives a mild crispiness.
5. Make sure the rolled atta sheets are neither too thick nor too thin. 

Bhature

Bhature or otherwise called Channa/Chole Bhature is a great evening tiffin.I once had this at HSB and I was just in awe with the taste.It was so light and crispy.Especially,Bhature with its partner Channa is a heavenly combination.Whenever I go to HSB, this is one dish I will order for sure.

Ingredients

1. All Purpose flour/Maida-2 cup 
2. Baking powder-1/2 tsp 
3. Thick curd-3/4 cup 
4. salt to taste 
5. sooji/Rava/Semolina -1/4 cup 
6. Oil and warm water -as needed(to knead the flour)

                            

Method

1. In a large bowl,mix the flour,salt,rava,curd and baking powder and knead the dough well.Use oil and water as and when required to ease the kneading process.

2. Make a medium soft dough and cover it with cloth and allow it to rest for 2 hours minimum.

3. After 2 hrs,make balls and roll them into thin round sheets and deep fry on a high flame.

4. Serve the hot Bhature with Chole/Channa Masala.

Notes,Tips & Add-On's

1. Bhature puffs only on high flame. Make sure you quickly flip it and remove off the flame after it has puffed. If you don't remove quickly,then it might get burnt.
2. Rava/Sooji/Semolina is used to bring about crispiness in Bhature.
3. Bhature's puffness also depends on how hard you beat the maida. Knead well and beat hard so that the dough remains soft and also puffs well.
4. Bhature should be rolled into big sheets compared to poori which is small.