Rontos
Ingredients
rice flour - 2 cups
salt - ¾ tsp
water or coconut milk - to mix
oil - to deep fry
Method
Make a soft but not sticky dough with all the ingredients except the oil.
Divide into large lime size balls.
Lightly grease a 10-12 cm square of plastic sheet or a piece of banana leaf.
Place a ball of dough on it and flatten to about 3 mm thick disc.
Deep fry in hot oil. ( They will be pale brown or off white in colour)
Serve hot with any dal or curry.
Khubus Poories
Ingredients
curds - ½ cup
sugar - 1/3 cup
soda - ½ tsp
flour(maida) - 2 cups
salt - ½ tsp
Method
Beat curds till smooth and place in a wide bowl.
Add sugar and soda , stir till sugar is dissolved.
Mix in flour and salt.
Add some water and make a dough, slightly softer than the basic poori dough. Knead well
till smooth .
Keep covered for 4-5 hours or over night. Divide into 20 balls. Roll out to about ½ cm
thick discs.
Deep fry in moderately hot oil, over moderate flame till well puffed and golden brown on
both sides.
( Do not allow the oil temperature to rise much as it will cause the poories to brown very
quickly and remain uncooked in centre. )
Masala Poories
Ingredients
whole wheat flour - 1 cup
flour (maida) - ½ cup
baking powder - 1 tsp
oil - 1 tsp
thymol seeds (ajwain, omam) - 1 tsp
chilli powder - ½ tsp
pepper powder - ¼ tsp
turmeric powder - ½ tsp
salt - to taste
curds - ½ cup
oil - to deep fry
Method
Combine all the ingredients together, except the oil to fry.
Mix well. Add some water if necessary and make a firm but pliable dough.
Keep covered for 1 hour.
Divide into 20 balls, roll out to about 2 mm thick discs.
Deep fry in hot oil.
Serve hot with raitha.
Potato Poories
Ingredients
whole wheat flour - ¾ cup
flour (maida) - ¼ cup
besan (chick peas flour) - ½ cup
boiled, mashed potatoes - 1/3 cup
poppy seeds - 2 tsp
hot oil - 3 tbsp
garam masala powder - ½ tsp
salt - 1 tsp
water - to mix
Method
Combine all the ingredients except water. Mix well.
Add just enough water to make a firm dough. ( When potatoes come into contact with the
salt in the mixture, they give out moisture which makes the dough softer. ) keep covered
for 15 minutes.
Divide into 20 balls and roll out to about 3 mm thick poories.
Deep fry in moderately hot oil till golden brown on both sides.
Serve hot with chutney, raitha or sauce.
Satkar Poories
Ingredients
For Dough :
whole wheat flour - ¾ cup
flour ( maida ) - ¾ cup
oil - 2 tbsp
salt - 1 tsp
water - to mix
For Filling :
besan - ¾ cup
grated coconut - 4 tbsp
green chillies - 3
corriander leaves - 2 tbsp
curry leaves - 1 tbsp
jeera powder - 1 tsp
turmeric powder - ¼ tsp
asafoetida powder - ¼ tsp
salt - to taste
Chick peas flour.
Use desiccated coconut, if fresh is not available.
Method
Prepare a dough with all the ingredients as for basic poori. Keep covered for 15-20
minutes.
Finely chop green chillies, corriander leaves and curry leaves.
Mix with rest of the ingredients for filling. Divide the dough into 20 balls and roll out small
poories.
Place some filling in each and cover. Roll out into 2 mm thick poories again.
Heat a tava and cook very lightly the poories on both sides.(just a few seconds on each
side. )
Cool and store in a tight container in the frig. These will not keep for 3-4 days.
When needed take out and deep fry in hot oil.
Serve hot with any chutney or sauce.
Dal Stuffed Poories
Ingredients
For Filling :
husked black gram (urad) dal - ½ cp
grated coconut * - ¼ cup
green chillies - 2-3
asafetida powder - ¼ tsp
salt - ½ tsp
curry leaves - 1 tbsp, finely chopped
For Dough :
whole wheat flour - 1 ½ cup
oil - 2 tsp
salt - ½ tsp
water - to mix
make a firm but pliable dough . keep covered for ½ hour
Method
Method For Filling :
Soak dal in water for ½ hour and drain .( while the dal is soaking, prepare the dough)
Add coconut, chillies, salt and asafetida. Crush in the mixer without adding any water. ( it
will be a coarse crumbly mixture. ) Add curry leaves. divide into 15 parts.
Divide the dough into 15 parts, and shape into smooth balls.
Roll out into small discs.
Keep a portion of filling on each disc, brig the edges over the filling to cover it, pinch and
seal well.
Roll out again to ½ cm thick discs.
Deep fry in moderately hot oil ( thicker poories should be fried for longer time in slightly
cooler oil than basic pooris) till golden brown on both side.
Serve hot.
Coconut Poories
Ingredients
grated coconut - 1 cup, firmly packed
green chillies - 2, chopped
cumin seeds - 1 tsp
curry leaves - few chopped
whole wheat flour - 2 cups
salt - to taste
water - to mix
oil - to fry
Method
Combine grated coconut, green chillies, cumin and curry leaves.
Add about 2-3 Tbsp of water and grind in the mixer to a coarse paste. ( will take only a
few seconds)
Add the paste to wheat flour .Add salt. Mix well.
Add enough water and knead into a pliable but firm dough. Keep covered for 15 minutes.
Divide the dough into 30 parts and shape into smooth balls.
Roll out into 3mm discs ( thicker than basic poories).
Deep fry in hot oil till golden brown on both sides.
Serve hot by itself, or with raitha or tomato sauce.
Use desiccated coconut if fresh coconut is not available.
Note: these poories may not puff as well as basic pooris.
