Poori is a puffed deep fried bread. I never ever thought I would ever blog about something as simple as poori. This is a special poori , this has been made in a different manner, which makes these ultra soft. So soft that they melt in the mouth.
I had never heard the word Saanth...and now when I have started reading about breads, I realize that they need some kind of starters, and this poori has been made with the same concept. The saanth acts as a starter which is made with curd, ghee ENO or egg white.This helps the poori to become super soft.
Shireen Anwar of Zaiqa on PTV gives us this wonderful recipe and I must say this is the ultimate poori recipe . I served this Poori with Chole , Aloo Bhujia and Halwa which is served as a Sunday breakfast in Pakistan. You have to try this breakfast to believe how delicious it could be. Coming to the poori recipe...
2 cups all purpose flour
1/2 cup wheat flour
1/2 tsp salt
2 tbsp curd
2 tbsp ghee
1 tbsp all purpose flour
Egg white of one egg or 1/4 tsp ENO
Mix the flours and salt.
Add the saanth and mix well with hands.
Add water gradually and bind it to a dough.
Cover and keep aside for 10-15 minutes.
Make balls, roll into discs.
This is the breakfast that I served
( a chickpea curry made nice and tangy with tamarind pulp, and minimum oil being the specialty)
( raw potatoes simmered with spices for hours without a drop of oil)
( a semolina pudding with kewra and cardamom flavoring)
( a all purpose flour and whole wheat four puffed bread, made in a unique style)
( a yogurt based drink)