Hot pooris are all time favourite for most of the people. Potato bhaji, saagu or chana are generally served as side dishes. Ragi flour is very tasty, aromatic, rich in calcium and iron. I got excellent fluffy pooris which I served with chana masala!
- In a 2 Ltr pressure cooker, add water, salt and 1 tbsp oil. Close and cook on high for a whistle.
- Manually release pressure and add flour. Mix till it resembles to wet sand consistency. Close the cooker with weight on for 20 minutes. This is called Autolysis.
- After resting, knead the dough briefly and divide into small balls.
- Take 2 greased plastic sheets and keep the dough in-between. Roll small pooris.
- In a pan heat oil and when it is ready, deep fry the rolled out pooris one by one.
- When the bottom portion gets cooked and fluffs up flip and cook the other side.
- Drain on a paper napkin.
- Serve the to pooris with a suitable side dish.
1. The same dough can be used to make momos. Please check my earlier post Ragi Momos.
2. Make sure that the dough is tight. Adjust water accordingly. Don’t roll the pooris too thin. It may take a few more seconds to fluff up when compared with wheat pooris.
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