CORN FLOUR POORI RECIPE


CORN FLOUR POORI RECIPE
CORN FLOUR POORI RECIPE
CORN FLOUR POORI RECIPE
CORN FLOUR POORI RECIPE


CORN FLOUR POORI

          Corn poori, a delicious Indian breakfast with corn flour (makai ka ata, cholam mavu) and wheat flour. Poori is a wonderfully flaky, deep fried flat bread. The corn flour used in this poori recipe is the flour made from corn, not the corn starch or cornflour used as a thickening agent in Indo-Chinese cuisine.

Preparation Time : 10 minutes
Cooking Time      : 20 minutes
Makes                  : 15 pooris

INGREDIENTS
  • 1 cup of whole wheat flour (atta) 
  • 1 cup of corn flour (maki ka atta) 
  • 3/4 tsp of salt
  • 3/4 cup of warm water 
  • 4-5 cups of oil, for deep frying 
  • 1/2 tsp of cooking soda (soda bi carb)

METHOD FOR PREPARATION


 Mix together the corn flour and wheat flour in a large wide bowl


Add the salt and soda to this and mix again


Add the warm water in small increments until you get a thick dough


            If there are cracks on the dough, moisten your fingers and knead again but the dough should                                not be sticky at all. Too much moisture will make the pooris very oil


            Shape the dough into small balls and roll out into 1/4″ thick circles. Don’t roll them out too                                                   thin, otherwise they won’t puff up in the oil


Heat oil in a pan until it almost starts to smoke. Gently drop in one rolled poori at a time


 Using a slotted spoon, gently press down the poori so that it gets the heat the oil as evenly as possible. Once puffed up, turn and cook the other side for 5-8 seconds. Remove to a plate lined with paper towels. Continue until all the pooris are cooked.

You can serve corn poori with kadala curry, Chettinad vegetable korma, Malabar egg curry, or aloo masala for poori.

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