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June 14, 2016

Green Gram Dosa Recipe – Pachai Payaru Dosa - Dosa Without Rice

Green gram dosa recipe
This is not Andhra special Pesarattu dosa. It is a no rice, green gram + Urad dal dosa ( Pachai Payaru dosai in Tamil) recipe and it cannot be made instantly. Its batter should be fermented overnight like our usual idli,dosa batter. I tasted this dosa in my MIL’s house recently. She got this recipe from Sun tv’s Parambariya Maruthuvam by Dr.Sakthi Subramaniam. He shared this dosa recipe under diet food for weight loss.I am not under diet or doing anything special for weight lossWinking, but still I wanted to try this dosa variety as it is a healthy, low calorie, protein rich dosa recipe without using rice. I made it for our breakfast today and loved its taste. It came out so thin like paper dosa but very soft in texture not crispy. But it was filling.We enjoyed it with coconut chutney.Weight watchers, do try this healthy dosa in your kitchen and share your feedback.Lets see how to make healthy green moong dal dosa at home !
Check out my chickpeas/Kabuli chana dosa if interested !!
Pachai payaru dosai

Green gram dosa recipe


Green gram dosa recipe Healthy, protein rich green gram dosa without rice
Cuisine: South Indian
Category: Healthy Breakfast
Yields: 20 dosa
Prep time: 20Hours
Cook time: 2 Minutes
Total time: 20H2Minutes


INGREDIENTS
1 cup - 200 ml
  • Green gram - 1.5 cups
  • White, round urad dal - 1/2 cup
  • Salt & water - as needed
METHOD

  • Wash and soak the green gram and urad dal separately.Soak the green gram for 5 hours and urad dal for an hour.
  • Grind the urad dal in a big mixie jar or using grinder to a smooth paste adding enough water. Remove the batter to a bowl.The grind the soaked green gram to a smooth paste adding water and salt. Mix both the batter well using your hands.( I used grinder to grind the batter.So I ground the urad dal batter first and added green gram to it for grinding further.If you use grinder, you can follow the same) The quantity of batter ie. the yield will be more if you use grinder :)
Green gram dosa recipe
  • Ferment the batter overnight or for 12 hours. The next morning, batter would have raised well and light in weight. Heat a dosa pan. Mix the batter thoroughly and pour a big ladleful of batter over the dosa pan. The consistency of batter should be like usual dosa batter.
Green gram dosa recipe
Green gram dosa recipe
  • Spread it thin or thick as you wish.Keep the flame medium high and drizzle a tsp of oil around the dosa. Flip the dosa and cook the other side too.Remove it and serve hot with coconut chutney ! Enjoy !
Green gram dosa recipe


Note

If you feel, the dosa is too soft, reduce the quantity of urad dal to 1/4 cup and try it.
  • Fermentation is very important else dosa will smell raw.
  • You can grind the batter using mixie or grinder. Use ice cold water for grinding if using mixie.
  • Add sufficient water to bring it to usual dosa batter consistency.
Enjoy this healthy, protein packed dosa with your favorite chutney or sambar for breakfast !!
Green gram dosa recipe
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June 9, 2016

Eggless French Toast Recipe – Bread Toast Without Egg

Eggless French Toast Recipe
Eggless French toast recipe - How to make eggless French toast without eggs. Learn with step by step photos and a video !
French toast is a very easy, popular and quick breakfast recipe. Its an ideal recipe for kids breakfast & lunch box as well. Basic plain French toast batter has eggs in it. But nowadays many Indian people are making it without eggs by using custard powder or corn starch. My friend Shalini prepares this sweet toast quite often as evening snacks for her kids.She shared her eggless recipe with me and was telling me to make this post in my blog. As Raksha is not a big fan of sweetened bread toast, I was hesitating to try it. But her Father is just the oppositeWinking. He has a big sweet tooth and I know he will like this toast very much. So once I tried it for Sendhil’s breakfast with some leftover bread after making Cheese toast for Raksha. He loved it very muchApplause. Nowadays this eggless French toast is appearing often in my kitchen.You can serve this with freshly chopped fruits like strawberries, banana or by smearing with buttter, drizzling with honey or chocolate sauce and enjoy it.Soon I must try the savory version too. Lets see how to make this easy eggless French toast recipe at home. I am sure most of the kids & even their fathers would love this toast. Give it a shot and let me know !!


Eggless French toast recipe

Eggless French toast recipe


Eggless french toast recipe





Eggless French toast recipe using custard powder

Cuisine: Indian
Category: Breakfast
Serves: 5 nos
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS
1 cup - 250ml
  • Bread slices - 5 nos ( Milk bread or wheat bread)
  • Custard powder - 1.5 tbsp ( Vanilla flavor)
  • Sugar - 1.5 tbsp
  • Boiled milk - 1/2 cup
  • Cinnamon powder - 1/2 tsp
  • Vanilla essence or rose white essence - 1/2 tsp
  • Cooking oil or melted butter - to grease
METHOD

  • Take the custard powder, sugar, Vanilla essence, cinnamon powder in a wide plate.Add boiled & cooled milk and mix well without lumps. I used a big plate as its convenient for dipping the bread slice. If you want, you can mix them in a bowl too.
eggless french toast recipe
eggless french toast recipe
  • Now dip the bread slice on both the sides and all the corners.
  • Heat a dosa pan and drizzle with oil or butter. Place the bread slice and keep the flame medium.Flip the bread after it turns golden brown. Cook both the sides and remove in a plate. Serve hot with chocolate sauce or honey or chopped fruits !!
eggless french toast recipe
eggless french toast recipe
Enjoy !

Note
  • Adjust the quantity of sugar based on your sweet buds. The quantity of sugar also depends on the sweetness of bread. I used 1.5 tbsp. Use just 2 tsp to 1tbsp for mild sweetness.
  • Make sure the milk is boiled and is at room temperature.It should not be hot. 
  • U can replace custard powder with corn flour.
  • Serve it really hot to enjoy its best taste.
Try this easy n quick French toast recipe for your family and enjoy !
French toast without egg
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June 8, 2016

Pavakkai Puli Kuzhambu – Chettinad Bitter Gourd Gravy

Pavakkai Puli kuzhambu
Pavakkai puli kuzhambu/ Pavakkai kara kuzhambu without coconut in Chettinad style. I try to include bitter gourd ( Pagarkai/Pavakkai in Tamil) in my lunch menu at least once in a week as it is good for diabetes and high in nutrition with lots of health benefits. I make Pavakkai Pitlai & bitter gourd curry/Poriyal very often. Then comes crispy bitter gourd fries and bitter gourd biryani. Recently I came across this Chettinad style Pagarkai Puli Kuzhambu recipe in Solai aachi’s blog. Its my favorite blog for Chettinad recipes.I loved the simplicity  & ease of the recipe and tried it for our lunch. Sendhil told this kuzhambu tastes better than Pavakkai Pitali ( I think he got bored of my usual pitlaiHee hee) From then, I started making this easy, no grind, one pot bitter gourd gravy ( Pavakkai Kuzhambu in Tamil) without coconut very often in my kitchen.Its a very simple kuzhambu recipe that can be made quickly during busy week days or lazy weekends. I make this gravy for Sendhil’s lunch box. Recently my Father visited my place and stayed here for two weeks. My dad loves varieties of Kara kuzhambu recipes. My dad liked it very much.I am happy that I have got a delicious, healthy gravy with bitter gourd. Bachelors and working women can try this if you like bitter gourd.Lets see how to prepare this easy Chettinad style Pavakkai Puli kulambu recipe with step by step pictures.

Check out my other bitter gourd recipes

Bitter gourd Biryani

Bitter gourd Poriyal/stir fry

Crispy bitter gourd fry

Pavakkai Pitlai

Bitter gourd podi

Bitter gourd Rasam/ Uppu saaru

Andhra Kakrakaya Pulusu

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June 7, 2016

Mysore Masala Dosa Recipe – Karnataka Masala Dosa Recipe

Mysore masala dosa recipe

Mysore masala dosa (Karnataka masala dosa) is one of the most popular South Indian dosa varieties. Its very famous across Karnataka and is a popular street food in Mumbai too. I have already shared Tamil nadu style masala dosa recipe here. But authentic Mysore masala dosa recipe is a completely different from Tamil nadu masala dosa. Apart from dosa batter ingredients, the basic difference between Mysore masala dosa and plain masala dosa is the red chutney. A spicy red chutney smeared in crispy, buttery dosa stuffed with mildly spiced potato masala is the highlight of Mysore masala dosa recipe. Being in Bangalore, Karnataka for the past 10 years, I have tasted this dosa N number of times in almost all the popular restaurants like MTR, Mylari, Darshini, SLV and even in street food. Everybody make it in their own authentic way. I am yet to taste Gandhi bazaar Vidyarthi Bhavan Hotel Masala dosa. Raksha is a big fan of Mysore masala dosa more than me. It was my long time dream to make this dosa in my kitchen that tastes close to the restaurant. So I was browsing for the same and bookmarked so many recipes.Finally I tried this recipe from HERE. I followed the dosa batter & potato masala recipe from there. For the spicy red chutney recipe, I combined the recipes from THIS & THIS blog. I served this hot & spicy dosa with coconut chutney for our Sunday breakfast. The moment Sendhil & Raksha tasted this dosa, they told “Wow, it tastes just like hotel ones”.What else I need, it shows the success of this recipe, Isn’t  it ?? . I did not add so much butter like in hotels. You can add more if you like ! Friends, do try this dosa recipe at home and take the credits. Lets see how to prepare Mysore masala dosa recipe with red chutney, potato masala and coconut chutney recipe with step by step photos !!
Karnataka masala dosa recipe

Mysore masala dosa recipe

Mysore Masala Dosa Recipe


Mysore Masala Dosa Recipe How to make South Indian Mysore Masala Dosa Recipe - Spicy Red chutney recipe, Potato masala and Side dish Coconut chutney recipe discussed
Cuisine: South Indian
Category: Dosa Varieties
Serves: 10 nos
Prep time: 10 Hours
Cook time: 20 Minutes
Total time: 10H20Minutes


INGREDIENTS
1 cup – 250ml
For Mysore masala Dosa batter

  • Dosa rice – 2 cups ( Low cost Sona masoori/ Raw Rice)
  • Idli rice - 2 cups
  • Chana dal – 4 tbsp
  • Toor Dal - 4 tbsp
  • Urad dal – 1 cup ( split or whole urad dal)
  • Poha/ pressed rice – 1/2 cup ( Thick or thin Aval)
  • Methi seeds / fenugreek – 1/2 tsp
  • Sugar – 1 tsp (to add in the batter 30 minutes before making dosa)
  • Salt & water - as needed
For potato stuffing / Potato palya for masala dosa
  • Boiled potato – 2 nos
  • Green chilli – 1 no ( finely chopped)
  • Big onion – 1 no (-do-)
  • Curry leaves - Few
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Chana dal - 1 tsp
  • Urad dal - 1 tsp
Spicy Red Chutney for Mysore masala dosa
  • Chana dal / Kadale bele - 1/4 cup OR Fried gram dal/ Hurikadale/Pottukadalai – 1/4 cup 
  • Red chilli – 7-8 nos ( Use only Byadgi chillies for bright red color)
  • Small onion or big onion – 3 nos / 1/2 no
  • Garlic –   2 to 4 cloves
  • Dessicated coconut - 1 tbsp ( optional, I din't use it)
  • Salt - as needed
  • Water - Use less to make thick chutney
  • Tamarind – a pinch
Coconut chutney for masala dosa
  • Grated coconut – 1/2 cup
  • Green chilli – 3 - 5 nos 
  • Fried gram dal /Roasted gram dal – 2 tbsp
  • Garlic cloves – 4 nos
  • Coriander leaves – 1 sprig
  • Curry leaves – 5 nos
  • Tamarind - A pinch
  • Sugar - a pinch
  • Turmeric powder - a pinch (optional, add to make bright green chutney)
  • Salt & water – as needed
METHOD


  • Wash and soak all the ingredients given under “For Dosa batter” for 3-4 hours. Grind them to a smooth paste adding the required water and salt. You can grind the batter in a big sized mixie jar. Remove the batter to a vessel and ferment it overnight or 12 hours.The next morning, batter would have raised well. Mix well and add 1 tsp of sugar. Mix well and leave the batter for 30 minutes  to 1 hour without disturbing it. In the mean time, make red chutney, potato masala and coconut chutney recipes.
Mysore masala dosa recipe
Mysore masala dosa recipe
  • POTATO MASALA FOR DOSA : Wash and pressure cook the potato for two whistles in low flame. Add turmeric powder and salt in the cooker. Remove the potato, peel the skin and mash it well. Set aside. Chop the green chillies and onion. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, green chillies and saute till transparent. Add the mashed potato, turmeric powder and required salt. Mix well. Add 1/4 cup of water if the masala is too thick and dry. Make the masala like a semi thick paste.Keep it in a plate.
Mysore masala dosa recipe
Mysore masala dosa recipe
  • RED CHUTNEY FOR MASALA DOSA : Heat 2 tsp oil and roast chana dal till golden along with the ingredients given under “For spicy red chutney” without burning them.Grind everything to a smooth thick paste. Make sure you don’t add more water while grinding the chutney. It should be thick and spreadable.Remove the chutney to a bowl. For variations, you can add fried gram dal & grind all the ingredients raw to make an easy version.
Mysore masala dosa recipe
  •  SIDE DISH FOR MYSORE MASALA DOSA :  Grind the ingredients given under “ Coconut chutney” to a smooth paste. Remove thick coconut chutney in a bowl. If you want thin chutney, add 1/4 cup to 1/2 cup water based on your taste. Thin down and serve like hotels.  (To get bright green color, add a pinch of turmeric powder while grinding the chutney.)
Mysore masala dosa recipe
  •  HOW TO COOK DOSA : Now take the dosa batter and mix well. Heat a dosa pan and when the pan becomes hot ( Not smoky hot), sprinkle some water and wipe the dosa pan with a tissue paper or cloth. Keep the flame low and pour a big ladleful of batter. Spread it to a thin circle.
Mysore masala dosa recipe
  • Keep the flame medium now. Let the dosa cook in medium flame for one minute.When the dosa is half cooked,  spread the red chutney all over the dosa and drizzle 2 tsp of oil or butter around the corner and middle of dosa.
    By this time, dosa will become golden brown. Do not flip the dosa. Keep 3 tbsp of  potato masala in the center of dosa and fold it. Remove in a plate. Golden red colored Mysore masala dosa is ready ! Serve it topped with a small piece of butter. Enjoy with coconut chutney !! Mysore masala dosa recipe
Mysore masala dosa recipe

TIPS TO MAKE PERFECT GOLDEN BROWN DOSA : After making the first dosa, keep the flame completely low. Sprinkle a handful of water on the dosa pan. It will sizzle and absorb all the heat of pan. Then wipe the pan with a clean cloth. Now pour a ladleful of batter and spread it thin. Now increase the flame to medium and proceed as given above. For every dosa, make sure dosa pan is not so hot. Dosa should cook slowly in low to medium flame to get a nice golden brown color. You should add oil after the dosa is half cooked. Oil should sizzle all over the dosa. Do not flip it. Remove after the bottom turns golden brown. Top of the dosa should also look cooked without any batter. Each dosa takes 3 to 5 minutes to cook perfect like hotel style !


Note
  • You can use thick or thin poha. Adding sugar gives a nice golden color to the dosa. So do not skip it.
  • Add more or less red chillies based on the taste for red chutney and coconut chutney recipe.
  • This dosa should be cooked in low to medium flame to get the crispy, golden colored dosa. So cook it patiently. Also make sure, the heat of pan is not less. Low heated pan yields dry dosa.
  • Do not sprinkle oil as soon as you spread the dosa. Drizzle oil only after the dosa is half cooked.Add butter instead of oil for rich taste.

Authentic Mysore masala dosa recipe

Enjoy making this Hotel style Mysore Masala Dosa recipe at home and serve hot with coconut chutney ! Tastes great !!
Mysore masala dosa recipe

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June 4, 2016

Ridge Gourd Dal – Andhra Beerakaya Pappu Recipe

Andhra beerakaya pappu
Ridge gourd (Turai/Luffa/Torai in Hindi, Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malayalam) has lot of health benefits.It is low in cholesterol and saturated fats but high in vitamin C, dietary fiber, riboflavin, thiamin, zinc, iron, manganese and magnesium. Usually I make Ridge gourd thogayal or Peerkangai Chutney/kuzhambu for rice. But recently I tried Ridge gourd peel/skin chutney and Andhra Beerakaya pappu for the first time. I followed this dal recipe from Prathiba’s blog. I tweeked a bit & It came out well. Its a quick and easy, one pot dal recipe for rice. Apt for working women and Bachelors. Soon I must try Ridge gourd curry/poriyal and gravy for chapathi too. Lets see how to make this easy Andhra style ridge gourd dal/Beerakaya Pappu.
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June 3, 2016

Aloo Bhaji Recipe – Potato Sabzi For Poori

Aloo Bhaji recipe
Recently I tasted Potato sabzi( Aloo Bhaji in Hindi) for poori in a North Indian thali. It was so tasty and a perfect side dish for Poori. Last week when I made Palak Poori, I wanted to try the Aloo Bhaji/Potato Sabzi I had in the hotel. Usually I make South Indian style Potato masala for Poori. But this is a completely different recipe from mine. Actually speaking, Aloo Bhaji can be made in various ways. Though its a North Indian recipe, there are many aloo bhaji versions like Bengali, Gujarati, Maharashtrian, Pakistani etc.Today I have shared a basic Potato gravy adding onion, tomato and masala powders. I am sure you can enjoy this sabzi with Poori & chapati as well if you like semi gravy type side dishes. Do try this easy and yummy aloo bhaji recipe/Potato sabzi for Poori and enjoy with your familyHappy.
Check out How to make Soft Chapathi & Puffy Poori , Palak Puri Recipes too !!
Potato sabzi

Aloo Bhaji Recipe / Potato Sabzi For Poori


Aloo Bhaji Recipe / Potato Sabzi For Poori Easy Side dish for Poori - Potato Sabzi/ North Indian Aloo Bhaji
Cuisine: North Indian
Category: Side dish For Poori
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
To Pressure cook
  • Potato - 3 nos
  • Big onion - 1 no ( finely chopped)
  • Tomato - 1 no (-do-)
  • Curry leaves - few
  • Red chilli powder - 1.5 tsp ( I used Kashmiri chilli powder)
  • Dhania powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Sugar – 1/2 tsp
  • Salt & water - as needed
  • Kasoori methi - 1/2 tsp crushed
To temper
  • Cooking oil - 1.5 tbsp
  • Cumin seeds - 1 tsp
METHOD

  • Wash and pressure cook potato adding enough water, turmeric powder for 2 whistles in low flame. Remove the lid after steam is released. Discard the excess water and keep the potatoes in a bowl of cold water. Peel the skin of potato and chop them roughly.Set aside.
  • Heat oil in a kadai and splutter cumin seeds.Add finely chopped onions and curry leaves. Saute till transparent.
Aloo bhaji recipe
  • Add tomato pieces and saute until mushy. Add turmeric powder, salt, red chilli powder,  dhania powder, sugar and garam masala powder. Mix well for few minutes. Add 1 cup of water and let the tomato, onion cook well.Add potato pieces. Mash half of the potato pieces using the back of  a ladle. Mashed potatoes will give a thickness to the gravy. Add more water and bring it to the desired consistency as you wish.
Aloo bhaji recipe
Aloo bhaji recipe
  • Lastly add crushed kasoori methi and switch off the flame. Garnish with coriander leaves.
Aloo bhaji recipe
  • Serve with Poori & Enjoy !

Note
  • Adjust the quantity of masala powders as per your taste.
  • You can make the same adding cauliflower too.
  • You can also add some fresh cream at the end to give richness to this sabzi.
  • Adjust the consistency of the gravy by adding more or less water. I made it semi gravy.
Easy, Kids friendly Potato bhaji is ready to be served with Poori !! We relished with Palak Poori Happy
Aloo bhaji for poori
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June 2, 2016

Palak Puri – Spinach Poori Recipe – Pasalai Keerai Poori

Palak Poori with side dish
As I mentioned in my beetroot poori recipe, I am trying out varieties of Poori recipes in my kitchen during weekends. Last week I tried Spinach Poori ( Palak puri in Hindi, Pasalai keerai poori in Tamil) for our Sunday breakfast. I made North Indian style Aloo Bhaji/Subzi as side dish for Palak poori. Poori came out soft with mild masala flavor. Aloo bhaji was tasting great and its one of the best side dish for Palak puri. Everyone liked it very much. I will post aloo bhaji recipe by tomorrow or Saturday. Today lets see how to make this Palak Puri recipe with step by step pictures.
Check out my South Indian Poori Masala too !
Palak poori

Palak Puri Recipe / Palak Poori recipe


Palak Puri Recipe / Palak Poori recipe Palak Puri - Healthy, colorful poori recipe for breakfast
Cuisine: North Indian
Category: Breakfast recipes
Serves: 12-15 nos
Prep time: 10 Minutes
Cook time: 2 Minutes
Total time: 12 Minutes


INGREDIENTS
1 cup - 200ml
  • Palak / Spinach - 1 bunch ( Puree - 3/4 cup)
  • Atta/Wheat flour - 1.5 cups
  • Ajwain/ Omam – 1/2 tsp OR Cumin seeds – 1/2 tsp
  • Melted ghee – 1/2 tsp
  • Salt & water - as needed
  • Garam masala powder - 1 tsp
  • Green chillies - 2 nos
  • Ginger - 1 inch piece
  • Cooking oil – 1 tbsp + to deep fry
  • Sugar – 1/2 tsp
METHOD

  • Wash and chop the palak leaves. Heat a tbsp of oil and saute the palak leaves, green chilli, sugar till the palak leaves shrink and cooks well. Let it cool. Grind the palak into smooth thick puree without adding water.
Palak puri recipe
  • Take the wheat flour,Ajwain, salt, melted ghee,Garam masala powder, pureed palak in a wide bowl.Mix well without adding water. Let the palak puree spread well with atta. Now add water little by little and make a thick, soft, non-sticky dough.Cover the dough till use. But its better to make puri as soon as you make the dough else poori may absorb more oil.
Palak puri recipe
Palak puri recipe
  • Take a small lemon size dough ball and roll it slightly thick. Dust it once in wheat flour. Roll all the poori and spread them in a  paper or sheet. Poori should not be too thick or too thin.
Palak puri recipe
  • Heat oil to deep fry and put a pinch of dough. If it rises immediately, oil temperature is right.Now drop the poori and let it be in the oil for a second. When it starts to come up, press it with a ladle gently. Puri puffs up well. Now flip the poori and cook the other side.Remove with a slotted ladle and drain in a tissue. Enjoy with sabzi/Aloo Masala.
Palak puri recipe
Palak puri recipe


Notes for making Perfect Poori
  • Addition of ghee keeps the poori soft and gives a nice flavour.But do not add more than the mentioned quantity.
  • Adding sooji/rava is to maintain crispness.The puffed poori won’t break till u break it with ur hands.Some people soak the rava in little water before adding.If u add more quantity of rava, it would be good.But here it is not necessary as we are adding negligible quantity.U can also omit rava and try.It is completely optional. I din’t use rava in this recipe.
  • Adding a pinch of sugar gives a nice golden color to the poori.But it is optional to use.
  • Dough consistency is more important.If u make it too hard or sticky,poori will be too  hard. If the dough is too soft , poori will become very soft.
  • If u feel , u have added very less water and the dough is too tight,beat the dough well for few minutes. It will become soft.Then make pooris.It will come out well.
  • Do not rest the dough.Make puris immediately else it will drink more oil.
  • Always use less flour for dusting else the dusted flour will spoil the oil and will be settled as sediments.So dust only once.U can apply oil on the rolling board and make pooris.
  • Thickness should be medium ie slightly thicker than chapati and it should be even.Else poori will puff only in some places where it is thick.Make sure there are no holes while u roll.Pooris won’t puff up if there is a hole.
  • Right temperature of oil is more important.Never allow it to fume or smoke.Poori will turn dark brown in color.Check the oil as mentioned above and proceed.
  • After u make 2 –3 puris, adjust the flame,check the oil temperature again & fry the pooris.If the oil is too hot,switch off the flame for few minutes to reduce the heat.Else add some more fresh oil to reduce the heat.By doing this way,u can make pooris of even color till the end.

Try this healthy Poori for your kids & Husband and Enjoyyyy !!
Palak puri recipe
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