Conversation between me and Lil’M this morning….
- Lil’M – Mamma, aaj breakfast mein kya hain??? (What’s there in breakfast today?)
- Me – What you want to eat??
- Lil’M – yesterday we had dosa, the day before we had brother of dosa that is upma, and the other day we had sister of dosa…idli…goes on with the relations of dosa….
- Me – Hmmmm….toh phir aaj kya? (Then, what you want me to make today?)
- Lil’M – moving still closer and hugging me little tight whispers Poori…..
- Me – Poooooooori…..
- Lil’M – Ha mamma….it’s been long you made poori….the big brother of dosa….or say papa of dosa….
I could not control my smile now…..planting a kiss on her cheek, i and got up to make breakfast of her choice. She followed me to kitchen, pulling her small chair to sit in the kitchen with me, talking, singing rhymes, playing with the dough, making mini poori’s for her papa….Sending a silent prayer and thanking Allah SWT for this blessed morning….I start making pooris…
- 1½ cup Multi grain Flour
- ½ tbsp. Salt
- ½ tbsp. Sugar
- 2 tbsp. warm Oil
- Water for kneading
- Oil for deep frying
How to make Multigrain Pooris
- In a wide bowl, add flour, salt, sugar and oil. Gently with your fingers mix until it resembles bread crumbs.
- Now start adding water slowly and mix the dough. Knead the dough until soft (just like roti | chapatti dough).
- Cover and set aside for 15-20 minutes. Meanwhile you can work on aloo masala or kheer.
- Heat enough oil for deep frying in kadai/wok. Reduce the flame to medium and start working on rolling pooris.
- You can roll on pooris just like you roll roti/chapatti or you can use poori presser (easily available in kitchen utensil’s shop or online).
- Grease the inner plates of poori presser as shown in the picture. Pinch lemon size dough and round it with your palm and keep it between the plates of poori presser.
- Press gently and check the size, if you want slightly thin ones, then press again.
- Gently and carefully from the side of the kadai, drop the pressed poori into hot oil.
- Using a slotted ladle, turn the poori upside down. By now the poori will be fluffy and round.
- Take out onto a plate lined with kitchen tissue to absorb excess oil.
- Serve hot with your choice of side dish. I served with aloo masala and kheer.
- Add love to make these multigrain poori’s taste ‘Yummy’.