RAGI & MILLET ( KAMPU) POORI.

RAGI & MILLET ( KAMPU) POORI

NEEDED:- KAMPU FLOUR - HALF CUP RAGI FLOUR - HALF CUP, ATTA - HALF CUP, SALT - 1/2 TSP, OIL - FOR FRYING.

METHOD :- MIX RAGI, MILLET, ATTA FLOUR WITH SALT IN A BASIN.ADD A CUP OF WATER AND KNEAD WELL. MAKE LEMON SIZE BALLS. SPREAD THEM AS POORI AND FRY THEM IN HOT OIL.SERVE HOT WITH POTATO MASAL & TOMATO THIRAKKAL.

 

POORI :-

POORI :-
NEEDED :-
ATTA - 2 CUPS
SALT - 1/2 TSP
WATER - 1 TUMBLER
OIL - FOR FRYING

PREPARATION ;-
WITH ATTA ADD SALT AND ADD WATER SLOWLY..
MIX WELL WITH HANDS AND KNEAD THE FLOUR WELL..
MAKE IT INTO A TIGHT DOUGH. ADD 2 TSP OF OIL FINALLY TO COVER THE DOUGH.
ROLL INTO 16 BALLS AND SPREAD WELL IN ROUND SHAPES .
FRY THEM IN HOT IOL AND SERVE IT WITH ALOO MASALA.