Ragi Poori / Finger millet Poori

Kids love Poori... Kids hate Ragi.. These two are real time facts. If both have to be addressed, the best way to do it is to make pooris with Ragi flour :)

Bet on me, it tastes damn delicious and has hardly a feeling of eating something with ragi. Your kids would surely love this version of brown pooris too :)

I had this poori for a the first time a month back when I visited a friend's place at Bangalore. Our buddy's wife Sharmila made this for me and I fell for it immediately. Asked her for the recipe and since then have been waiting for an occasion to make it. Last night we feasted on this healthy poori and couldnt resist posting it for you all :)

Ingredients:

Ragi flour (Finger millet flour) - 1 cup
Wheat flour - 1 cup
All purpose flour (maida) - 1/2 cup
Salt - for taste
Oil - for deep frying

Method:

Take all the three flours and salt in a large mixing bowl. Add water little by little and mix well until it rolls into a firm dough. Set aside for 15 mins.

Now apply oil in your palms and pinch lemon sized balls of dough and roll them into balls. Keep them aside.

Heat oil in a kadai. Press each ball using a poori press or roll them with the stick into a thin circle and transfer it slowly to the kadai and fry on both sides until well puffed and roast on both the sides.

Collect it on a tissue to remove excess oil.

Serve the healthy poori with Bombay Chutney.

Tips:

You can avoid using maida while making the dough. Ragi flour and wheat flour would make the pooris healthier. I tried both the versions and liked them both equally.

If you dont want to deep fry, you can make chapathis with the same dough too. :)

Written by: Nithya
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