Tuesday 14 August 2012

EKADASHI KUTTU POORI

EKADASHI KUTTU KI POORI




INGREDIENTS
  • Kuttu atta-2 tablespoons
  • Boiled potatoes-1/2 a kilogram (4-5 medium sized potatoes in number)
  • Saindha namak (salt to be used for fast)-1 teaspoon
  • Green chilli chopped-1
  • Oil-1 tablespoon
  • Oil for deep frying
METHOD
  • Mash the boiled potatoes & add in the kuttu atta, 1 tablespoon oil, 1 teaspoon saindha namak & chopped green chilli.

  • Mix them well with hands & knead it slightly & make it in the form of a dough.



  • Next, make small sized pooris immediately with the help of this dough.
  • Don't keep the dough for long as it will becone very soft that won't allow you to deep fry.
  • Therefore, prepare the dough only when you are ready to deep fry & make the pooris.



  • Heat oil really well in a pan for deep frying.
  • Drop the pooris into the hot oil & deep fry them till they turn brown.





  • As they turn brown, take them out on a paper towel.
  • Kuttu poori is ready to serve.

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