Multigrain poori Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine whole wheat flour, millet flour, and other grains like oats, quinoa, or flaxseed meal.
• STEP 2.Add salt, turmeric powder, and cumin seeds to the flour mixture.
• STEP 3.Gradually add water and knead the dough until it becomes smooth and pliable.
• STEP 4.Divide the dough into small portions and roll them into small circles.
• STEP 5.Heat oil in a deep pan and fry the pooris until they puff up and turn golden brown.
• STEP 6.Remove the pooris from the pan and drain excess oil on a paper towel.
• STEP 7.Serve the multigrain pooris hot with your favorite curry or chutney.

Cooking Tips

• You can customize the grains in the poori by adding your favorite ones like amaranth or barley flour.
• Make sure the oil is hot enough before frying the pooris to ensure they puff up properly.
• If the pooris are not puffing up, gently press them with a slotted spoon while frying to help them puff.

Storage and Serving

• Multigrain pooris are best served hot and fresh.
• You can store any leftover pooris in an airtight container at room temperature for up to 2 days.
• Reheat the pooris in a preheated oven or toaster oven for a few minutes before serving.