Poori

Let's make the Dough

• Mix wheat flour, semolina and salt in a big bowl.
• Now add oil and mix well.
• Gradually add water and knead the dough to a stiff and tight dough.
• Cover the bowl with a kitchen towel and let the dough rest for 20 to 30 minutes at room temperature.
• Divide it into 15-16 equal balls. Keep the balls covered with a wet cloth until ready to use to prevent them from drying.

Rolling the Poori

• Grease the rolling pin and working surface with some oil.
• Flatten a ball and roll it into a disc. Roll it evenly into a circle not too thin and not too thick. Do not dust with flour, as it makes the oil muddy.
• Fry the poori immediately.

Frying the Poori

• Use a kadhai to heat oil on medium heat. Test if the oil is ready by adding a small portion of dough. It should sizzle right back.
• Once the oil is hot, carefully slide in the rolled poori.
• Press down gently using the back of a slotted spoon. This helps release any trapped air and puff up the poori.
• Once the poori is puffed, flip and cook the other side too. Fry till golden.
• Remove using a slotted spatula to drain off the oil. Transfer onto tissue paper to absorb excess oil.
• Similarly, fry all pooris. Serve hot with Bataka nu Shaak and Ganthiya or with any curry of your choice.

Papite ne Cheen ( Raw Papaya Salad )

• First, peel and grate the papaya, grate from the thick side.
• Next, heat a tablespoon of oil and add mustard seeds, curry leaves, slit green chillies and a pinch of asafoetida.
• Add in turmeric powder and immediately add the grated raw papaya.
• Add salt, and stir for a minute or two. Now squeeze some lemon juice and remove it from the fire.
• Mix well, and garnish with coriander leaves.