Farali Poori Recipe
Farali Poori is prepared with a dough of rajgira, singhara flour and salt, rolled in a small circle and deep fried in oil. Poori can be served with Shrikhand, sukhi bhaji during fast.
- In a big bowl mix rajgira flour, singhara flour, ghee and salt.
- Add water, little by little and make a semi soft dough.
- Cover and let it rest for 10 minutes.
- Break into 15 equal portions, shape into balls and flatten it.
- Take each ball dust it in dry flour from both sides.
- Roll it out into 3 to 4 inch circles with thin-medium thickness.
- You can roll 4 to 5 pooris before you start frying, but do not roll all the puries at once or they will start drying and not puff.
- Alternatively heat oil for deep frying.
- To check if oil is hot enough drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface.
- Place the poori in the frying pan, with a skimmer, splash some hot oil over the top of the bread. Cook about 40 seconds. and press it with a skimmer.
- Turn over the poori with the skimmer, rub the top of the poori with the skimmer, it helps puff up poori with steam.
- Cook till both sides are light brown of each poori, take the poori out and place it on paper napkin to absorb the excess oil.
- Serve hot with shrikhand or sukhi bhaji.
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