This cookbook lists 10 simplified deep fried Indian breads. For more detailed recipes, check out the links from fellow bloggers listed below. The following breads are listed in this cookbook:
1.: Poori : You can look at Poori as a deep fried Chapatti. Whole wheat dough is rolled into a thin circle which is then deep-fried to make a poori. This is popular in south India and is eaten with potato curry.
2.: Luchi is poori made from refined wheat flour ( maida). These are popular in East India, especially Bengal and Orissa.
3.: Jeera Poori has cumin powder and cumin seeds kneaded into the dough.
4.: Masala Poori is spicy with chili powder and garam masala kneaded in.
5.: Methi Poori has chopped fenugreek leaves mixed into the dough.
6.: Missi Poori a Rajasthani specialty is made from a mixture of wheat flour and gram flour.
7.: Palak Poori has boiled and mashed spinach mixed in. A variety of spinach can be used here.
8.: Paneer Poori is stuffed with grated paneer.
9.: Aloo poori has a stuffing of potatoes
10.: Dal Poori uses boiled and mashed tuvar dal as the stuffing. A variety of boiled and mashed pulses can be used in place of tuvar dal.
And this is my first entry to A Mad Tea Party's Party time !
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