21
Aug
13

Gluten Free Poori


Gluten Free Poori

Ingredients:

Makes 10-12 puris

Basic Gluten Free Flour Mix – 1 cup , I’d use Wheafree Flour mix or Whole Foods Flour Mix
Cilantro (Coriander Leaves) – 2 Tbsp, finely chopped
Green Chilies – to taste or optional, finely chopped or red chilli powder to taste.
Salt – to taste
Water – hot but not boiling 1/3 cup
Any GF Flour – 2 Tbsp, for dusting.
Oil for deep frying

Method:

1. Mix all ingredients in a bowl, except water.
2. Slowly add in water as you knead, making sure that the dough is medium soft and smooth. You may need to adjust the quantity of water a little.
3. Knead well—all gluten free flours require extra kneading.
4. Drizzle a little oil on the dough to coat, cover and allow it to rest for at least 15 minutes.
5. Divide dough into 10 balls or more, if you want smaller puris.
6. Place gf flour on a plate nearby.
7. Take one ball, flatten slightly with your palms and dust it lightly with rice flour.
8. Place it on rolling surface and roll with rolling pin into a small round a little thicker than chapattis.

9. Roll out each ball separately and place rolled out puris on a clean plate.
10. Meanwhile, heat oil in a small wok.
12. Carefully slide puri into the hot oil.
13. Press the puri gently into the oil, then move the frying spoon in such a way that the oil from the sides gets poured over the puri, as it cooks and balloons a little.
14. Flip the puri on to the reverse side and allow it to cook in the oil for 10 seconds or so.
15. Flip again and make sure that both sides of the puri are golden brown.
16. Remove from wok and place on paper towel so that excess oil drains away.
17. Repeat steps until all puris are fried.

Notes:
These puris will not balloon as much as plain puris because of the heaviness of the flour.

These Puri’s are so Good that you’re Family members wont know the difference unless they are told..Trust me or try it out for yourself:)

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