Ragi Poori is a wholesome and nutritious version of conventional poori made using ragi flour (finger millet). Ragi is a superfood wealthy in calcium, fiber, and important minerals, making those pooris a healthy desire for breakfast or snacks. They've a barely nutty taste and pair well with chutneys, sambar, or vegetable curries.
Components:
Ragi flour (finger millet flour) – 2 cups
entire wheat flour – 1 cup (for binding)
Salt – to flavor
Carom seeds (ajwain) – ½ tsp (non-compulsory)
warm water – as needed
Oil – for deep frying
Technique:
Step 1: blend Flours
In a massive blending bowl, combine ragi flour, whole wheat flour, salt, and carom seeds. Ragi flour by myself may be brittle, so including wheat flour helps enhance the dough's elasticity.
Step 2: Knead the Dough
Step by step add warm water little by little and knead to form a gentle, easy dough. Ragi flour has a tendency to crack when rolled, so make sure the dough is pliable but now not sticky.
Step 3: relaxation the Dough
Cover the dough with a moist fabric and permit it rest for 10-15 mins. This allows the flours soak up moisture and makes rolling simpler.
Step four: Roll the Pooris
Divide the dough into small lemon-sized balls. Lightly dirt with flour and roll every into spherical discs about three-4 inches in diameter. Handle gently to keep away from cracks.
Step 5: warmness Oil
Warmness oil in a deep frying pan over medium-excessive heat. To check if geared up, drop a small dough piece into the oil—it need to bubble and upward push at once.
Step 6: Fry the Pooris
Carefully slide one rolled poori into the hot oil. press lightly with a slotted spoon so it puffs up. Flip and fry each facets until golden and crisp.
Step 7: Drain excess Oil
Take away and drain on paper towels.
Serving thought:
Serve warm ragi pooris with coconut chutney, vegetable kurma, or sambar for a healthy and engaging meal. These nutritious pooris make eating wholesome delicious!
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