I have made Pooris with different vegetables Carrot,Beetroot,Radish,Spinach,Methi etc. This is the first time I tried using Courgette in the Poori Dough. Courgette is a squash variety vegetable. Looks almost like a Cucumber from the outside. Whenever I see any leftover veggie in the fridge I immediately find ways to incorporate it in my Breakfast or Lunch preparation that day. There are days when I have completely forgotten about that half carrot that was lying behind 1000 other things in the fridge and have wasted it too 🙁 Its been a concious effort in the last couple of years to not overload fridge with veggies and even though the menu looks slightly repetitive we have been minimizing our food wastage.
Adding few different methods in which you could incorporate vegetables in your dough. If you don’t have courgette you can try the same recipe with any other vegetables of your choice. Just make sure you grate them finely. So that it will be easier to Puff up.
- Puree
You can blanch the Spinach and grind it as Puree. Similarly you can do it with Carrots,Beets too
2.Grated Veggies :
Vegetables like Radish, Courgette, Cabbage,Lauki/Bottlegourd can be grated and added directly. Or you can also saute the grated veggies with salt & spices then add them to the dough
3.Chopped Veggies :
Finely chopped onions add a lovely taste to Chappathis. I call them Masala Chapathi 🙂 Finely chopped Methi leaves taste so good. Other fresh greens like Mint, Coriander,Parsely can also be added to the dough
When I don’t have time to make Stuffed Parathas I try and add vegetables in any of the above forms to the dough. The below image is Radish Poori that I prepared sometime ago. You can also check the Beetroot Poori & Carrot Poori posts if you want to try them 🙂
Prep Time | 5 minutes |
Cook Time | 15 minutes |
Passive Time | 10 minutes Rest time for dough |
Servings |
Pooris
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- 1/2 cup Grated Courgette
- 1 cup whole wheat flour
- 1 tablespoon Flaxseed Powder
- 1 teaspoon Oil to add to the dough
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Chilli Powder
- 1/2 tsp ajwain
- 1 teaspoon salt
- vegetable oil For deep frying
Ingredients
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- In a bowl add whole wheat flour, flax seed powder grated courgette and salt. Slightly mix them together
- Since Courgette releases lots of water while grating you can use the same water for preparing dough
- Add ajwain,turmeric, chilli powder
- Add oil and add water little by little and start forming the dough
- If the dough is too sticky add some flour
- Once the smooth dough is formed let it rest for 10 minutes
- Heat Oil in a pan to fry the pooris
- Make small balls out of the dough
- Then use a rolling pin, dust some flour on the surface and roll them to a circle
- Start frying the Pooris. Once you drop the pooris in oil using the ladle gently press them. It will puff up
- Once they fluff up well and turn brown remove from the pan
- I served the Pooris with Chutney. I had also prepared Poha Pongal that day for breakfast. Shall share the recipe of pongal soon.
- For pooris to puff up temperature of oil is really important.
- I generally roll pooris & fry them simultaneously. Also don't let the dough rest for too long. 10-15 minutes maximum is enough. I have even started frying the Pooris without much resting they puff up well too. Make sure the dough is smooth.
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If you are using a gas stove slightly lower the temperature when you are shaping the dough and bring the temperature to high when frying
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If using Induction Stove it can be slightly difficult to control the temperature. I usually keep the level to '6' in the hob and start the poori process. If I feel after frying 3-4 pooris the oil is not hot enough then I increase the level to '7' for few seconds and then start frying
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Don't roll the dough too thin. You don't need to add oil to the dough while rolling it. I have seen people applying little oil in the dough and then start shaping it. The Pooris puff up well even if there is no oil.
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Don't dust too much flour on the dough while rolling. The outer surface of Pooris will become slightly harder because of the flour. Before dropping the pooris in oil just flip the rolled dough between your hands so that the extra flour is removed