Feeling very glad to have come up with this healthy, tasty, tummy friendly recipe, which is going to get it’s place in my ‘regularly done’ dishes list. I must say ….a breakfast dish with a unique flavour & taste…. Recently had left with plenty of coriander leaves and I was thinking of all the possibilities
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Just for a change, today… instead of adding pureed beetroot, I have mixed in grated beetroot to the whole wheat flour (sharbati) and made Poori. No doubt it was definitely a flavorsome breakfast today at our place. Rich in fiber and iron content, beetroot benefits our health in many more ways. Its like we can
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In one of his video, Dr. B M Hegde says, there is no harm in eating deep fried dishes occasionally and by adding some extra nutrition or fibre into it you can make it still more healthy as well…. and I totally agree with him. Indulgence with any kind of deep fried items is not
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I have used both whole wheat flour as well as Sorghum/Jowar flour in this recipe. I wanted to make use of fenugreek leaves/methi/menthya soppu, so Just to balance the bitterness of fenugreek leaves, I thought of adding curd and chilli flakes and it turned out super delicious This is a different kind of poori recipe
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Apart from the regular plain poori, to make it still more healthy and tasty, we can add pureed Spinach, methi, beetroot, tomato, carrot, onion etc. This is one such recipe. Just add some pureed carrot to the whole wheat flour or multigrain flour along with some spices of your choice and make pooris ! that’s
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As such I make something/anything deep fried dish once in a blue moon but only during rainy season I make them once or twice in a month. I guess it is nothing but the seasonal demand, my grand mother used say so. And  I think it also has got some scientific reasons related to it.
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I would like to call this vade/poori as “five flours vade/poori” instead of calling this as ‘jolada vade’ (sorghum flour vade). But they …the people of north Karnataka call it by that name, so obviously it should be the name. Actually all the whole grains & lentils combined together and floured in the mill in
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A poori recipe made using semolina/rave/sooji as a main ingredient. My mother-in-law always used to make poori using semolina only, she never used to make poori using wheat flour or any other flour. So very often I make Poori using semolina. We can use any type of semolina like the one we use for making
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It’s a kind of Poori enriched & enhanced with banana flavor and cardamom … which is also famously known as Mangalore buns. These can be made for breakfast or for evening snacks. I don’t add too much sugar while preparing it, so I always pair it with any spicy subji/Palya, Mildly sweet banana poori and
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Though it is a deep fried recipe…it also has the goodness of whole wheat flour & fenugreek leaves ! It s very simple and easy recipe with very few ingredients. We can make once in a while.  I do it at least once in every winter season ie… when fresh fenugreek leaves are available. So
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Bedmi Poori is the most popular street food of Old Delhi. It is equally famous in Agra and Mathura region as well. Authentically bedmi poori is made using the ground paste of black lentils ( urad dal ), but as I easily get Urad dal powder here in Gurgaon, I use urad powder in place
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