It is a long weekend for us starting today. If you are thinking these pooris are made this morning you are wrong. The senior at home does not like elaborate breakfast anymore. Gone are the days when he loved a plateful of luchi / poori, paratha / chapati with a vegetable bowl accompanied by a sweet. That does not mean he has stopped loving them, so I have changed the schedule a bit. As I told earlier my family do not go by the healthy rule of having a heavy breakfast, light lunch and lighter dinner. After all day, we meet together at dinner and love to have the best meal of the day then, that too at 10 pm. This weird, happy family do not go by any rules, each one of us love our freedom so much and give due respect to each other's space. I love them and try to stir up dishes they love.
It may not sound healthy, but it is during dinner time that I prefer doing different kind of Indian breads for my men. This coriander poori was done on such a day. I usually serve them with a vegetarian and non-vegetarian sides. At times there is also a sweet and dessert bowl to accompany. This coriander poori is not a stuffed one. I have used chopped fresh coriander leaves in the dough itself along with few other spices. Hence the poori will not be fluffy much, I have kept them crisper rather using little more ghee than usual for preparing the dough. Let us prepare this easy, peasy and yum Coriander Poori together. I have tried to provide stepwise pictures for the whole process.
Refined Flour : 2big cup
Whole Wheat Flour : 1big cup
Cumin Seed : 1tsp
Coriander Seed : 1/2tsp
Carom Seed : 1/2tsp
Dry Red Chilli : 2
Fresh Coriander Leaves[chopped] : 1small cup
Green Chilli [chopped] : 2
Ghee [clarified butter] : 2-3tbsp
Salt : 1/4tsp
Oil : 100-150ml [or as required to deep fry]
Dry roast the cumin seeds, carom seeds, coriander seeds, dry red chillies, cool and grind to a little coarse powder.
Take both the flours in a wide mouthed vessel. Add the ghee and salt and rub for 3-4 minutes.
Now add the powdered spices, finely chopped green chillies and coriander leaves. Mix very well.
Add water little by little and keep kneading until its smooth, yet tight.
You may cover with a clean, moist cloth for sometime or you may not. Now form balls tearing some from the dough.
Dust each ball with some flour and roll into round shaped poori with help of a rolling pin and base.
Heat oil in a wok and fry each poori on both sides till crisp. Take out draining the excess oil.
Serve hot with choice of your sides.