Serves: 2
2 cups quinoa flour
1/2 tsp salt
1 tsp ground cumin
3/4 cups water
Kneed.
Heat the oil
Use flour to roll the pooris.
After rolling all the pooris fry them in oil. Test the oil is ready or not before frying.
Taste Note: Tastes AWESOME. Whichever poori puffed, they were all soft. Almost all pooris puffed here and there. Whichever areas are not puffed are not that soft. But it looked, smelled and tasted like poori, so will definitely make them again.
Note: As you can see in the pictures, I used cumin seeds, as per Rad's suggestion, I changed to ground cumin, instead of cumin seeds.
Yields: 10 pooris
Next time, add these and try:
1 tbsp sesame oil
1 cup finely shredded carrots
2 tbsp cilantro, chopped
1 small Serrano pepper, finely chopped for 1/4 tsp red chili powder
2/3 cup water
2 cups quinoa flour
1/2 tsp salt
1 tsp ground cumin
3/4 cups water
Kneed.
Heat the oil
Use flour to roll the pooris.
After rolling all the pooris fry them in oil. Test the oil is ready or not before frying.
Taste Note: Tastes AWESOME. Whichever poori puffed, they were all soft. Almost all pooris puffed here and there. Whichever areas are not puffed are not that soft. But it looked, smelled and tasted like poori, so will definitely make them again.
Note: As you can see in the pictures, I used cumin seeds, as per Rad's suggestion, I changed to ground cumin, instead of cumin seeds.
Yields: 10 pooris
Next time, add these and try:
1 tbsp sesame oil
1 cup finely shredded carrots
2 tbsp cilantro, chopped
1 small Serrano pepper, finely chopped for 1/4 tsp red chili powder
2/3 cup water
No comments:
Post a Comment