[Ekadesi] Poori

This Poori is very very special to me. I made this for the first time for Guru Maharaj’s Vyasa Pooja celebrations. I made palm size pooris that time. After that I made two or three times only as it takes long time. You need lot of patience to roll it out and especially to take it out of the rolling pan :) I am very busy to do that(FYI I renamed the term lazy as busy ;)) Things you need to know before making this are,

1. Don’t make sticky or gooey dough. Then you will never ever make the poori
2. Try to make small pooris. It will make your work simple
3. Don’t add buckwheat flour if the dough is not in right consistency. It gives an odd taste. Better add     either singoda or rajgira flour

4. Oil should be hot enough to fry. Otherwise it will becoe like a papad

Now it is recipe time :)

Ingredients:

Kuttu(Buckwheat) flour – 1 Cup

Singoda(Water Chestnut) flour – 1 Cup

Rajgira(Amarnath) flour – 1 Cup

Salt as required

Water as required

Method:

1. Make a smooth dough out of the above flours with salt and water

2. Roll it to a poori

3. Deep fry in hot oil

4. Offer the pooris with potato or paneer sabji to the Lord and enjoy the prasadam