A gentle, fluffy, and festive fried bread made with delicate flour
Chola Poori, also called Maida Poori, is a scrumptious variation of the conventional wheat poori made with all-motive flour (maida). those pooris are soft, white, and sing his own praises beautifully, making them a favorite for special events or whilst served with spicy chole (chickpea curry).
components:
2 cups all-cause flour (maida)
1 tablespoon semolina (rava/sooji) – optionally available for a chunk of texture
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon oil or ghee
Water as wanted
Oil for deep frying
instructions:
prepare the Dough:
In a mixing bowl, integrate maida, semolina, salt, and sugar. upload oil or ghee and mix properly. regularly upload water and knead right into a firm, clean dough. The dough ought to be barely tighter than chapati dough. cowl and permit it rest for 20–half-hour.
Divide and Roll:
Divide the dough into small, equal-sized balls. Roll each ball right into a small disc, approximately four–5 inches in diameter. keep away from dusting with flour; instead, gently grease the rolling floor if needed to prevent sticking.
warmth Oil:
heat enough oil in a deep frying pan or kadai on medium-excessive flame. to test, drop a small piece of dough into the oil—it should sizzle and upward push at once.
Fry the Pooris:
gently slide one puri into the hot oil. press it lightly with a slotted spoon to help it puff. flip and fry until both sides are mild golden. Drain on paper towels.
Serve warm:
Serve your gentle and fluffy chola pooris hot with spicy chole, pickles, or sweet halwa.
recommendations:
avoid over-rolling; barely thick pooris puff better.
Resting the dough improves softness.
Use medium-excessive heat for ideal puffing.
enjoy this festive favourite as a part of a North Indian-fashion breakfast or lunch!
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