Sweet Poori in Traditional North Indian Style
Meethi Poori
Geeta Gupta
Meethis poories are made in Uttar Pradesh/Uttranchal families for festivals like Ahoi/Hoi Ashtami and Diwali. The recipe is simple and handed down from mothers to daughters. The poories will be good without refrigereation for a few days, so we always make a few (a lot!) extra. They taste good fresh and crisp, as well as cold or re-heated on a tava/griddle next day.
Makes 30-35 (number depends upon size and thickness you choose to make).
Ingredients
500 gm Wheat Flour- 400 gm.
100-150 gm. Jaggery or gur, grated or broken up (you can use sugar instead, try soft brown sugar if you have any)
2 tbsp./30 gm. ghee (clarified butter)
3-4 green cardamoms, skin discarded
300 ml. water. You can 50/50 milk/water mix
Oil to deep fry
Instructions
Heat water, add Jaggery and stir until dissolved.
Place flour in a bowl, along with cardamoms. Mix
Rub in ghee.
Make a firmish dough by adding enough jaggery water or milk water mix, bit by bit as you mix it.
Knead until you get a smooth dough. Keep aside for 30 minutes or so, covered with a damp cloth. Knead again for a couple of minutes.
Make small balls like tennis balls. Size is your choice.
Roll out each ball on an oiled surface into a 4 inch/10cm. circle.
Heat oil in a wok or karahi.
Slide one poori in gently from the side. After about 10-15 seconds, turn it over and gently press with a spatula, coaxing it to fluff up into a ball. Continue frying, turning it over a couple of times, until medium brown and crisp.
Serve hot with festive meal.
Leftover, cold sweet poories, heated next day on a griddle/tava, are delicious.
