Makayee Kee Pooriyaan (Fluffy Cornmeal Pooris)

[Suvir Saran]

Makayee Kee Pooriyaan (Fluffy Cornmeal Pooris)

Serves 4-6

These pooris are very similar to the pooris you find in restaurants. The only difference is that they are heartier, tastier and very satisfying eaten by themselves with some yogurt and chutneys or pickles. Suvir Saran

• 1 c makayee kaa atta (cornmeal)
  
• 2 med. baking potatoes, boiled
  
• 1/4 tsp carom seeds (ajowain)
  
• 1/2 tsp salt, or to taste
  
• 1 tsp canola oil for kneading
  
• Canola oil for deep frying
  
• Warm water for kneading
  

1. Peel and mash the boiled potatoes, set aside.

2. Sift the maize flour with the salt into a bowl.

3. Add the carom and the teaspoon of canola into the flour and mix it well.

4. Mix the mashed potatoes into the flour and with some warm water knead it into a soft pliable dough that is moist but not sticky. Spend a good 5-10 minutes kneading.

5. Moisten your hands with canola, take some dough, form it into large marble sized rounds. Roll these into thin round pooris. Set aside on a platter. Continue doing this with the rest of t he dough. Place the pooris in a single layer on the platter. You could spread some Saran Wrap between layers and use the same platter.

6. In a deep fryer or a Karahi, heat the canola to 375F.

7. Place the pooris one at a time in the deep fryer and fry them till they are a light golden brown. You should use the strainger very gently to press the poori down as you first place it in the oil. This will ensure that it does not come up very quickly and also encourage it to fluff up. Be very gentle as it fluffs, since it can just as easily puncture.

8. Remove from the fryer and drain on several layers of paper towels. Serve hot with raita and chutney and pickles.

Keywords: Intermediate, Indian, Bread, Deep Fryer

( RG141 )