Kids school is all set to begin in the next week and they are still up with their demands. My younger one wanted to have a fried snack. Fried's at my place are surely a delicacy as I rarely indulge myself into deep frying.This time I obliged him as he is still set to enjoy his last few days of freedom and I am also happy watching the light showers which has made the neighbourhood appear green again. Rains and fries do gel well.
It's a normal scene here in India to watch people eating garam pakoras in the monsoon.Though we are still experiencing preshowers but one can still smell pakoras getting fried in the neighbourhood and the mouth starts watering. Who can hate a plate of hot Pakoras?
Today in this calorie conscious world we try to balance all the essential nutrients with minimum fats, though it's not that fats are not important, infact they are the most important source of energy for satisfactory growth and physical activity. They are a problem, when our body is not able to metabolise it properly and start storing it in the form of adipose tissue, thats why Doctor's recommend to use a mix of oils or to keep changing the oil ( I call this fooling our body). It's not a problem with the children as their body metabolic rate is much higher than ours; but I still stick to the slogan 'nothing in excess is good for the body'.
Coming back to my son's demand, I wanted him to have his fried snack in a healthy way, so the thought of adding multigrain flour to the Pooris came in. The end result was a thumbs up from all the three men in my life and I was happy that I provided a nutritious breakfast. The Pooris go well with the morning newspaper and a cup of tea ( I should not say this as I am a teetotaller but holds good for S).
2 cups whole wheat flour
1 cup multigrain flour
2 tbsp gram flour (besan)
2 tbsp rice flour
1 tbsp white sesame seeds
3 small spoon red chilli pwd
1 small spoon turmeric
3 small spoon coriander pwd
1/2 small spoon garam masala
salt to taste
a little chopped cilantro
oil for deep frying +2tbsp
- Mix all the ingredients and using water knead a tight dough. Cover it with a damp cloth and keep aside for 15-20 mins.
- Divide the dough and make small lemon sized balls .
- Apply oil on the rolling pin and the dough ball so that they do not stick to each other and then roll them into 4-5 inch circle.
- Ensure that they are rolled evenly and are a little thick. Thin pooris become chewy and hard to eat after frying. Meanwhile cover the remaining dough balls with a damp cloth to avoid drying.
- Deep fry the poori in hot oil and let it puff then turn the side and fry till they are golden brown in colour.
- Serve it with curds or a pickle of your choice.
- The rice flour makes the poori more crispier.