Serves: 2
Yields: 8 tiny pooris
1 cup sorghum flour
1/4 tsp salt
1 tbsp kasoori methi
1/2 tbsp cumin powder
1/2 tbsp coriander powder
Mix all the above.
1/2 cup warm water
Add water slowly and mix well (1 added 1/4 at first and then added four 1 tbsp of water). Kneed using your hand and make it a ball. Cover it with plastic wrap and keep it for 30 minutes.
Make small balls, use extra sorghum flour to dust the ball, apply oil on the surface you are working on. Keep the ball on the working surface, use your hand to make round wrap (remember whenever you are making poori, the edges have to be thick, when they are thick, you get fluffy pooris)
Heat the oil (it should be boiling hot), slowly add to the oil, (never reduce the temperature of the oil while you are making more pooris, because its going to change the structure of your pooris)
Taste Note: Tastes Good, but its very hard to work with and hard to make, my pooris came out hard.
Source: Priya Koundinya's GFCF Kitchen
Note: The recipe called for just 1/4 cup water, but I couldn't make the dough ball with 1/4 cup water, I needed more water to make the dough ball.
The recipe asked to keep the dough for just 30 minutes and make the pooris, but I was making masala and it took me 1 hour, so I left the dough for 1 hour before making pooris.
Not sure any of the above contributed to my failure.
Yields: 8 tiny pooris
1 cup sorghum flour
1/4 tsp salt
1 tbsp kasoori methi
1/2 tbsp cumin powder
1/2 tbsp coriander powder
Mix all the above.
1/2 cup warm water
Add water slowly and mix well (1 added 1/4 at first and then added four 1 tbsp of water). Kneed using your hand and make it a ball. Cover it with plastic wrap and keep it for 30 minutes.
Make small balls, use extra sorghum flour to dust the ball, apply oil on the surface you are working on. Keep the ball on the working surface, use your hand to make round wrap (remember whenever you are making poori, the edges have to be thick, when they are thick, you get fluffy pooris)
Heat the oil (it should be boiling hot), slowly add to the oil, (never reduce the temperature of the oil while you are making more pooris, because its going to change the structure of your pooris)
Taste Note: Tastes Good, but its very hard to work with and hard to make, my pooris came out hard.
Source: Priya Koundinya's GFCF Kitchen
Note: The recipe called for just 1/4 cup water, but I couldn't make the dough ball with 1/4 cup water, I needed more water to make the dough ball.
The recipe asked to keep the dough for just 30 minutes and make the pooris, but I was making masala and it took me 1 hour, so I left the dough for 1 hour before making pooris.
Not sure any of the above contributed to my failure.
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