Pooris
The last chapter of our Lahori Nashta series is here. I cannot begin to describe how much I was yearning for these while I was typing in the recipe (Amna here by the way :))
These were hands down the best pooris I’ve ever had, and combine that with the mouth watering Channay, Aalo Bhujia, Onion Pickle and Halwa, and voila! Its the best desi breakfast EVER!
Its Friday night, go through these recipes tonight and have an amazing breakfast on weekend 🙂
Instructions
- Sieve flour and semolina
- Add salt, sugar and oil
- Knead with water into smooth dough
- Cover dough with damp cloth and keep it covered for 2 - 3 hours
- Divide dough into 8 balls and cover them with damp cloth for half an hour
- Heat oil in your pan. Test by dropping a piece of dough. If it pops up, the oil is ready
- Apply oil on the rolling surface and the dough ball.
- Roll out the dough ball. Avoid rolling it very thin
- Put the poori in the oil and apply some pressure with the spoon till it puffs up
- When this side is cooked flip it and cook the other side
- Take the poori out of the oil and lower the flame While you roll out the next poori. When you add the next poori then again put the flame on high. In this way you can maintain the temperature of oil if you are making them single handedly
- Serve with Channay, Aalo bhujia, Halwa and Onion Pickle
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