Indian Chapati And Poori Recipes

CHAPATI RECIPE

Steps:

• Combine all the ingredients. Continue kneading for 5 minutes until it is soft and pliable.
• Divide the dough into portions between 40g to 45g each.
• Apply some oil on the top of the dough. Cover it with a damp cloth and let it relax for fifteen to twenty minutes.
• Flour the work surface heavily.
• Flatten the dough with your palm. Dip the dough into some flour and shake off the excess.
• Roll out the dough with the rolling pin to a circle of 15cm/6inches in diameter. (Please refer to the video for demonstration).
• Set the stove to medium-high to heat the tawa.
• Place the chapati on the tawa. When some larger bubbles appear, turn it over to the other side and cook for another half a minute.
• When some brown spots are starting to form at the bottom, flip it over again so that the side with the brown spots is on top.
• Tap to deflate the air to avoid the chapati's contact point with the tawa from burning due to high heat.
• Flip the chapati a few times until you get the desired color and remove it from the tawa.
• Apply a light coating of ghee on the top side.

POORI RECIPE, HOW TO MAKE PURI

Steps:

• Mix together flour, salt, rava and oil in a large mixing bowl.
• Pour ¼ cup water. Begin to make a little stiff & tight dough, adding more water as needed. (check video)
• Smear ½ tsp oil, knead lightly and smoothen the ball.
• Do not knead it a lot otherwise poori will turn soft and absorb oil while frying.
• Keep the dough covered all the time until the last poori is rolled. Do not rest the dough for more than 3 to 5 minutes. The longer it rests quicker the puffed puri will collapse. They will turn oily after frying.
• Divide the dough to 8 to 10 portions. Avoid kneading them.
• Smoothen all the balls by rolling them lightly in between your palms. Keep them covered in the bowl.
• Drizzle a few drops of oil on the rolling area and spread it.
• Smear oil over the dough ball & flatten it.
• Begin to roll it evenly from the center to a round puri.
• It should not be too thick or thin. It must be moderately thick which helps the puri to puff.
• Make 5 to 6 puris and set them aside. Do not stack them.
• Begin to heat the oil on a medium high flame and continue to make rest of the pooris.
• The oil has to be hot enough. Check by dropping a small portion of dough to the pan. It has to rise immediately without browning.
• If it browns quickly then reduce the flame slightly and allow the temperature to come down.
• Slide the puri carefully to the hot oil. Do not disturb until it rises half way to the surface.
• Quickly but gently begin to press down with a perforated ladle. This helps the poori to puff well.
• Once puri puffs, flip it carefully. Fry on the other side as well until golden and crisp.
• You can fry flipping too and fro once more until slightly crisp & to get the desired color - light golden to dark golden.
• Remove the puri to a steel colander. Fry the next poori the same way.
• Make sure the oil is hot enough, but not smoking before frying the next puri. Serve poori with potato curry, chutney or kurma.

INDIAN CHAPATI AND POORI

Steps:

• Combine whole wheat flour, all purpose flour, and salt in a large bowl. Stir in butter and warm water to make a smooth dough. Turn out onto lightly floured surface and knead 3 or 4 times, until smooth ball forms. Cover dough with towel and let rest for 1 hour. Dust with flour, stack, and cover with towel or plastic wrap.
• Heat electric griddle to 450°F (or heat griddle or skillet over high heat until drop of water bounces off surface).
• Cook chapatis, 1 at a time, until flecked with brown spots, about 2 minutes on each side. Brush with melted butter and stack as you remove them from the griddle. Wrap to keep warm and pliable. Serve immediately. Or, wrap and freeze.
• POORI: Heat 1 inch of vegetable oil in large skillet to 375°F fry chapati dough rounds one at a time until puffed, bubbly, and brown, about 2 minutes for each side. Serve immediately.
• Great Whole Grain Breads B Ojakangas.