Looking for something different from the regular poori for breakfast??? Try this…These spicy poories are served as breakfast in almost all Mangalore household. Very quick and easy breakfast recipe which goes well with a spicy and tangy chutney. One of our favourite breakfast recipes and I make a coarse chutney with this blending grated coconut, coriander seeds, chillies and tamarind. This is the best combination ever according to me 🙂 Click here for the perfect chutney
Measurements used – 1 cup = 210ml
Whole wheat flour – 1 cup
Green chillies – 4
Coriander leaves – a very small bunch (washed and cleaned)
Curry leaves -2 springs
Cumin seeds – 2 tsp
Salt to taste
Water as required for the dough (preferably cold)
Oil for deep frying
Part 1 : Make the dough
Part 2 : Fry them in oil
Part 1 : Making a dough
- In a mixer jar, add green chillies, cumin seeds, coriander leaves, curry leaves and grind this into a coarse paste without adding much water.
- Transfer this in to a mixing bowl and add 1 tbsp oil, whole wheat flour and salt.
- Mix well
- Add water and make a tight dough
- Knead it for a good 5 minutes and set aside.
Part 2 : Frying the poori
- Heat oil in a kadhai
- Make small lemon sized balls out of the kneaded dough.
- Dust your kitchen slab with wheat flour and keep this small dough ball on it
- Roll it round in shape
- Neither too thin nor thick (they dont fluff)
- Deep fry it in the hot oil on both sides and transfer it onto a kitchen tissue to get rid of the excess oil.
- Serve with chutney or any curry 🙂