Pooris are a favorite with both kids and adults. Who can resist a fully fresh deep fried hot poori? It can be rolled up and given in the hand and yes the mother will not need to run around to feed the child. We have partly included ragi flour to the poori dough to make it unique & nutritious. The goodness of ragi that contains calcium, vitamins, and other minerals in large amounts will add to the nutritional value of poori and also enhance the taste.
Check out our quick 2 min video below for the procedure. Please subscribe to stay tuned for all our healthy & innovative recipes for babies & kids!
If you just like to read, carry on below to see the detailed steps to make these yummy hot ragi poori's.
- Ragi flour - 1/2 cup (100g)
- Wheat flour - 1/2 cup (100g)
- Potato - 1 large, boiled + peeled
- Salt - optional
- Water - as req.
- Oil - 2 tsp + for frying
- Ajwain (carom seeds) - 1 tsp
- Jeera (cumin seeds) -1 tsp
- Hing - pinch
- In a non-stick pan roast ajwain & jeera for about 2 mins on low heat.
- Take a mortar & pestle and grind it finely to make a powder. Keep it aside.
- Mash the potato in a bowl.
- Add salt (optional), oil & water. Mix & whisk well to form a puree.
- Take a wide bowl for kneading the dough and transfer the potato mixture to it.
- Sieve ragi and wheat flour into it.
- Add 1/4 tsp of the roasted ajwain jeera powder and hing.
- Mix and bind it together.
- Knead the mixture to form a soft dough. Use a little oil if it gets very sticky to knead.
- Take a little bit of the dough and form a small ball, dust it with wheat flour and roll it out into a round shape.
- Heat oil for frying on high heat, fry the poori's on both sides
- Serve hot with curd and cooked vegetables.
1. Ajwain & Jeera are added to the dough to assist digesting ragi for little babies.
2. Whisk the potato mixture really well, if it doesn't mix properly you can blend it as well to form a puree. Since there is less wheat flour or gluten, potatoes play a good role for binding the dough together.
3. Add more water if needed to bind the dough.The dough should be stiff in the end.
4. Fry pooris only when the oil is very hot. Ensure the oil does not smoke.
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