Not many people can say ‘no’ to fried food and the ‘poori’ is one among them for me. I stay away from eating fried food outside but don’t mind eating a little once in a few months. Potato chips is the hardest for me to say ‘no’ to. In the past few years I have deliberately stayed away from eating a lot of food which doesn’t make me feel great. Unless I am stressed, I can say ‘no’ to fried food because I know how it makes me feel after. Now I can even resist the craving of fried potato chips 🙂
However, thanks to being Celiac , gluten free poori is not something I can find in a restaurant or anywhere else. So, if I want to eat poori’s , I have to make them, as a result I eat them very rarely and it fits in with my food philosophy as well. If you are reading this and you don’t know what a poori is, its just an Indian flatbread which is deep fried and eaten with a spicy curry.
I have experimented with a lot of flours to make ‘poori’s’ over the last 10 years of being a Celiac. So this time around , I tried a new approach. I used a little yoghurt ( like in a naan/bhatura ) , sourdough discard and I am happy with the texture and crunch. I gave a little to my husband and asked him to guess what it is and pat came the reply ‘ It tastes like poori’. Mission accomplished! He grew up North, loves poori/ bhatura and all the fried food you get there, and he knows what good authentic North Indian food should taste like and since he approved it I know , I got it right. So, here is how I made the poori’s.
What you will need : A wide bottomed pan for frying,a bowl for mixing the dough, a flat surface for rolling out the poori’s and a rolling pin.
Servings – 10 -12
- Gluten free flour – 1 cup
- Sorghum / Jowar flour – 1/2 cup
- Salt – a pinch
- Yoghurt/curd – 2 tsp
- Sourdough discard – 3 tsp
- Water – 1/2 cup
- Oil for frying – 1.5 cup
- Take the bowl and mix in the gluten free flour and sorghum. Add to the mix yoghurt, sourdough discard and water.
- Mix and knead to get a pliable dough.
- Cover the dough and keep in a warm spot for an hour or atleast half an hour.
- Divide the dough into lime size balls.
- On a flat surface or board flour the surface with gluten free flour.
- Roll each dough ball into a circular discs.
- Take the wide bottomed frying pan and heat the oil. To test if the oil is hot enough, first drop a little dough into it and if it starts sizzling, your oil is hot enough for the poori’s.
- Serve the hot poori’s with a potato baji or chole masala , or you can eat it plain.
- I used Schar’s gluten free atta. You may use any gluten free flour mix or your own mix.
- If you don’t have sourdough discard you can use yoghurt and baking soda. The same quantity of yoghurt plus 1/4 tsp of baking soda.
- You can also bake this. Brush the poori’s with oil and bake in a preheated oven at 200 degree Celsius for 10 minutes. The texture is better off when you fry it.