Ingredients with Measurements:
- 2 cups of wheat flour
- 1/2 cup of mahua flowers (dried and powdered)
- 1/2 tsp of salt
- 1/2 tsp of sugar
- 1/2 tsp of cumin seeds
- 1/2 tsp of red chili powder
- 1/2 cup of water
- Oil for frying
Special equipment needed:
- Rolling pin
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, add wheat flour, mahua flower powder, salt, sugar, cumin seeds, and red chili powder. Mix well.
2. Gradually add water and knead the dough until it is smooth and soft.
3. Cover the dough and let it rest for 10-15 minutes.
4. Divide the dough into small balls.
5. Roll each ball into a small circle using a rolling pin.
6. Heat oil in a deep frying pan over medium heat.
7. Once the oil is hot, gently slide the poori into the pan.
8. Fry the poori until it is golden brown on both sides.
9. Remove the poori from the pan and place it on a paper towel to remove excess oil.
10. Repeat the process with the remaining dough balls.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes 10-12 pooris.
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 18g
Protein: 3g
Sodium: 120mg
Fiber: 2g
Substitutions for ingredients:
- Mahua flowers can be substituted with dried rose petals or hibiscus flowers.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add chopped onions and green chilies to the dough for a spicy twist.
- Add grated paneer or mashed potatoes to the dough for a more filling poori.
Tips and tricks:
- Make sure the oil is hot before adding the poori to the pan.
- Do not overcrowd the pan with pooris.
- Serve the poori hot for best taste.
Storage instructions:
Store the leftover pooris in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pooris in a preheated oven at 350°F for 5-7 minutes or in a toaster oven for 2-3 minutes.
Presentation ideas:
Serve the pooris on a platter with a side of chutney or pickle.
Garnishes:
Garnish the pooris with chopped cilantro or mint leaves.
Pairings:
Mahua poori pairs well with aloo sabzi or chana masala.
Suggested side dishes:
Serve the pooris with raita or yogurt for a refreshing side dish.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the poori is not puffing up, the oil may not be hot enough.
Food safety advice:
Make sure to handle the hot oil with caution and keep children away from the stove.
Food history:
Mahua flowers are a popular ingredient in Indian cuisine and are used in a variety of dishes. They are also used to make a fermented drink called Mahua.
Flavor profiles:
Mahua poori has a slightly sweet and nutty flavor with a hint of spice.
Serving suggestions:
Serve the pooris as a breakfast or snack item.
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Region: Indian