Ragi Poori (Finger Millet Poori)

Poori is a delicious deep fried Indian bread. It can be had for breakfast, lunch or dinner. Well, anything fried qualifies for double yumminess :) :) Making fluffy, round n soft poori is an art ( yeh ek art hai- am saying it like Deepika Padukone said it in HNY :)) It is usually enjoyed with either vegetable curry or sweet dishes like shrikhand or aamras. I don't make it often because I cannot stop eating at 1 or 2 poori's, I have to eat many :) So I try to add healthy ingredients to it. This one here is a combination of whole wheat flour, ragi flour and it turns out yum!
Let's check out the recipe:

Ragi Poori

Ingredients:

• 1/2 cup whole wheat flour
• 1/2 cup ragi flour
• 1 tbsp all-purpose flour
• 1 tbsp semolina (rava)- (optional)
• pinch salt
• 1 tbsp oil
• oil for frying

Preparation:

• In a mixing bowl add all flours and semolina, salt, oil and mix everything with your fingers.Add just enough water to make a stiff dough. (always add little water at a time while kneading)
• Rest the dough for 15 minutes.
• Now make small balls and roll out discs of about 4 to 5 inch in diameter. Don't roll out too thin because it won't puff up.
• Heat oil in a frying pan on a high flame. Once the oil is hot, reduce the flame to medium and slowly slide 1 or 2 poori's at a time. With a slotted spoon press against the poori slowly so that it puffs up. Turn it over and fry for another minute. Take it out once it is golden brown on both sides. Place it on a paper towel to drain away the extra oil. 
• Serve hot with your favorite side dish.

njoY!! happY cookinG!!

Nutrition Facts: 
Ragi is high in protein and minerals. Helpful in controlling diabetes, keeps one younger for a long period(cross-linking of collagen), reduces bad cholesterol, also has anti-microbial properties and has been found to act against a number of bacteria including Bacillus cereus, which causes food poisoning, Salmonella sp., which causes a typhoid-like fever etc.

Puffed up Poori :)