Ragi Poori

 Category: Kids Recipes
Preparation Time: 10 mins 
Cooking Time: 15 mins
Servings: 2-3 servings 

 

Ragi Mini pooris

Ragi is one of the healthiest grain and also easily available. Mostly it will be the first food given to the babies when they are ready to start with their solids. Ragi can be given to kids in various forms like Porridge, Idli, Dosa, Pakoda, etc. 

We can add Ragi flour along with wheat flour for making Ragi pooris :) Since I used store bought Organic ragi flour this time, the colour of the pooris are on little darker side.

Mini Ragi Pooris  served with Mixed Veg Kurma

Ragi pooris taste great with Channa masala, Potato Masala, Veg Kurma :)

Ingredients:

• Ragi flour - 1/2 cup

• Wheat flour / Atta - 1/2 cup

• Rava, fine variety - 1 tsp 

• Salt - to taste

• Ghee - 1/2 tsp

• Oil - for deep fry
• Water - as needed

Pumpkin Poori

Category: Kids Recipes / Poori
Preparation Time: 15 mins      
Cooking Time: 20 mins      
Servings: 2 servings

                October is the national Pumpkin month in US and during this season we can find a lot of varieties of Pumpkins, gourds and squash available in the market. 

Happy Halloween!!!

                 It's not Halloween without Pumpkin, here comes an easy and yummy recipe using Pumpkin on this Halloween day:) 

Pumpkin Pooris for Halloween!!

       

Poori is a fried Indian flatbread made with Whole Wheat flour. 

For this I have used the small pie pumpkin available here.

Pie Pumpkin (used in this recipe)

Usually I would sneak veggies in Poori, Roti, Paratha and dals so the kids will have them without any fuss. This is an another easy way to make kids eat Pumpkin:)

Beetroot Poori

Category: Poori
Preparation Time: 20 mins      
Cooking Time: 20 mins      
Servings: 3-4 servings

Beetroot Mini Pooris:)

 Ingredients:

• Wheat flour / Atta - 2 cups
• Beetroot - 1 no (Small / Medium sized)
• Rava, fine variety - 3 tsp (Optional)
• Ajwain / Omam - 1/2 tsp (Optional)
• Salt - to taste
• Oil - for deep fry

Method:

1. Wash the beetroot and peel off the skin; for the ease of grinding, I had grated it
   
2. Grind the beetroot gratings into a smooth paste. Sprinkle water only if needed for grinding
   
3. In a bowl, add wheat flour, salt, rava and omam; mix well (Here I had not added omam and rava)
4. Add the beetroot puree into the flour, knead well to form a stiff dough. The moisture in the puree would be enough for kneading and if its dry, sprinkle water. Dough should be stiffer than the chapathi dough
   
5. Heat oil in a kadai for frying
6. Divide the dough into equal lemon sized balls, add a drop of oil on the rolling surface and roll them to a small thick circle
   
7. If making for kids, we can cut into different shapes using any lid or cookie cutters
   
   
   
   
8. Once the oil becomes hot, add the poori, gently press with the laddle so it will get puffed nicely
   
9. Then turn it up so it would get cooked the other side
   
10. Once its done, remove it, drain excess oil
    
11. Repeat the same for the rest of the dough
12. Serve hot with Potato Masala / Channa Masala
    

Spinach Poori

Category: Poori  
Preparation Time: 10 mins   
Cooking Time: 20 mins      
Servings: For 3-4 persons

Spinach Poori with Potato Masala

Ingredients:

• Wheat flour / Atta - 3 cups
• Spinach leaves - 2 cups, tightly packed
• Rava, fine variety - 3 tsp (Optional)
• Ajwain / Omam - 1/2 tsp
• Sugar - a pinch
• Salt - as required
• Oil - for deep fry

Method:

1. Wash and clean the spinach leaves, then grind to a smooth paste with a pinch of sugar. Sprinkle water only if needed for grinding
   
   
   
   
2. In a bowl, add wheat flour, salt, rava and omam; mix well
   
3. Add the spinach puree into the flour, knead well to form a stiff dough. The moisture in the puree would be enough for kneading and if its dry, sprinkle water. Dough should be stiffer than the chapathi dough
   
   
   
   
4. Heat oil in a kadai for frying
5. Divide the dough into equal lemon sized balls, dust them with little flour, flatten them to a small thick circle (Remove the excess dry flour if any)
   
   
   
   
6. Once the oil becomes hot, add the poori, gently press with the laddle so it will get puffed nicely
   
7. Then turn it up so it would get cooked the other side
   
8. Once its done, remove it, drain excess oil
   
   
   
   
9. Repeat the same for the rest of the dough
10. Serve hot with Potato Masala / Channa Masala