Poori || How to make Soft Poori...

Poori are perhaps one of the most well-known and versatile of indian foods.
 It can be served as a snack or a meal depending on the accompanying items.
 However, it is important to know the right way of making poori , so that they come out nice and fluffy and without too much oil.
 While the perfect poori can be bliss, flops can be quite overwhelming and prevent diners from having their fill. 
Why worry when you have this foolproof recipe to follow.  Its my mums recipe that I am sharing. 
These are also known as Fried breads 
.Serve up those hot and crispy pooris with a steaming side-dish or just curds and pickle; it’ll be wonderful in any case...!

Recipe For Poori :-

Ingredients :

Whole wheat flour ( Atta) : 250 gm
Salt : 1/2 tsp

Suji(Semolina) : 2 tsp
Milk : for kneading the dough or 100 gm 
Water : as required

Procedure : 

For the dough :

1. Mix flour ,suji and salt . For kneading the poori dough, we are using milk. It makes the poori nice and crispy and they stay fresh for a longer period of time. ( Pooris are perfect for long train journeys)

2. Now add milk little by little and start kneading the dough as we do for regular chapati dough. Add water if required just to knead the dough perfectly.

3. Dough should not be too stiff nor too soft (a little stiffer than chapati dough).

4. Knead the dough and divide it into equal portions. Make equal size balls from the dough.

5. Apply a little oil on the rolling surface and start rolling round pooris out of the round balls.

6. Make pooris and keep it aside.

Notes :

To check if the oil is hot for frying the poori, drop a small piece of dough into the oil, if it sizzles and comes up to the surface immediately, then it is the right temperature for frying the pooris. If the oil is too hot then pooris will become brown in color it is not good 

For the Pooris :

1. When the oil is hot enough, take one rolled out dough and gently slide it from the side of the pan into the hot oil. 

2. After few seconds, slightly pressed the poori with the help of slotted ladle and flicker hot oil on top of it. Flip the puri and cook it for the other side till it is light golden brown in color. 

3. Remove the poori with the help of slotted ladle and place it on tissue paper to drain the excess oil. 

4. Do the same process with the remaining poori.

Home made paneer || How to make paneer at home...

Though I have used paneer in many of my recipes and its my personal favorite too.

It is also easy to made at home .From the beginning I have seen my mom making panner at home I have learned from her.

Panner is also called Indian cheese made by hot and boiling milk with lemon juice or you can use vinegar and curd also.

Once the milk is cudled , the paneer is separated by whey using a muslin cloth. It is then pressed and cut into cubes and can be used as any way you want too .

Making paneer at home is unbelievably very simple…

Home made paneer recipe given below :-

Ingredients :-

Milk - 1 ltr

Vineger - 1tbsp

Muslin cloth

Method:-

- Boil Milk for 5 mins 

-Mix 1 tbsp vineger in a cup full of water then mix it in with milk.

- Continue heating till it starts cudling . 

-Now , you can see that its started cudling so now we can off the stove.

Place a cheesecloth(make sure it is long enough to get tied up) over a container and strain the paneer.

. If you use lemon juice to curdle just wash it twice atleast, in cold water to get rid of the lemon flavour or if you using vineger then you

should wash very well.

Tie and hang it to a handle or sink tap. Allow the water to drip by itself, do not disturb the setup for an hour till all the whey completely drips.

You could place the cloth wrapped paneer in a plate and place some heavy object on the top for about an hour so that the water gets squeezed out.

Paneer is ready...

Storage tip :-

Place paneer in a container filled with water to frezee.