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Main Course

Soft Poori For Breakfast

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 5 servings

All purpose flour (maida) : ½ cup
Wheat flour : 2 cup
Warm water : as sufficient
Salt, to taste
Oil : 2 tsp

Preparation

Step 1
Mix the wheat flour and all purpose flour with warm water and salt.
Step 2
Enter Step.
Step 3
Keep the dough for 15 minutes so that the poori will be very soft.
Step 4
Then make it in to small balls.
Step 5
Enter Step.
Step 6
Then make this to small chappathi shape by using a chappathi maker.
Step 7
Enter Step.
Step 8
Heat a pan and when oil gets hot add the poori one by one to the oil.
Step 9
When the both sides get brown take poori out of the oil and wipe off excess oil.
Step 10
Transfer to the serving dish and it can be serve with any veg and non veg curries.

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

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Main Course

Soft Poori For Breakfast

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 5 servings

All purpose flour (maida) : ½ cup
Wheat flour : 2 cup
Warm water : as sufficient
Salt, to taste
Oil : 2 tsp

Preparation

Step 1
Mix the wheat flour and all purpose flour with warm water and salt.
Step 2
Enter Step.
Step 3
Keep the dough for 15 minutes so that the poori will be very soft.
Step 4
Then make it in to small balls.
Step 5
Enter Step.
Step 6
Then make this to small chappathi shape by using a chappathi maker.
Step 7
Enter Step.
Step 8
Heat a pan and when oil gets hot add the poori one by one to the oil.
Step 9
When the both sides get brown take poori out of the oil and wipe off excess oil.
Step 10
Transfer to the serving dish and it can be serve with any veg and non veg curries.