FAVOURITE RECIPE OF THE WEEK

Sarkkarai Pongal | Sweet Pongal

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Sarkkarai Pongal - this is a quick and easy dish for prasadam. And this Sarkkarai Pongal has also been an absolute favourite prasadam for many of us. The taste of this Sarkkarai Pongal, depend on the quality of the jaggery we use. I usually prefer pagu vellam for pongal and payasam dishes. The colour and taste of this jaggery vary from place to place. Some jaggery are dark brown while others are yellow or orange coloured jaggery. In this recipe, I have used the dark brown jaggery and it tastes so good. My husband bought me this dark brown jaggery (Kottayam Vellam) from Nanguneri. Now let's see some important tips for perfect Sarkkarai Pongal.


Poori

Pooris are one of my favourite weekend breakfast dishes. During my childhood days I helped my mom to prepare chapathi and poori during weekends. So I started learning the kneading work from my school days onwards. After so many practices I found the trick for perfect pooris. As you all familiar with pooris we will see the tips for perfect pooris. 


Poori  - Pooris are one of my favourite weekend breakfast dishes. During my childhood days I helped my mom to prepare chapathi and poori during weekends. So I started learning the kneading work from my school days onwards. After so many practices I found the trick for perfect pooris. As you all familiar with pooris we will see the tips for perfect pooris. The perfect side dish for poori is the evergreen potato masala. Nothing can beat this combination for pooris. You can also serve coconut chutney along with the potato masala. Check out my recipe for potato masala also.



Tips for perfect pooris

  • We have to knead the dough a little bit tighter than the chapathi dough. 
  • For softness I add ghee in the flour and then knead the dough by adding water little by little so that you can get softer pooris. 
  • For poori dough, I prefer whole wheat flour. There is no need for any soaked rava or sugar or any baking powder. 
  • For rolling the pooris apply a tsp of oil on the rolling board and on the rolling pin.
  • One more important tip. Do not keep the pooris long after you roll them. Fry them as soon as you prepare them. 
  • For frying the pooris heat the oil well on medium flame and then fry the pooris. If the poori is browning too fast, reduce the heat a bit. 
The perfect side dish for poori is the evergreen potato masala. Nothing can beat this combination for pooris. You can also serve coconut chutney along with the potato masala. Check out my recipe for potato masala also. 




How to prepare poori - Poori recipe



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Prep time : 10 minutes
Cook time : 20 minutes
Serves : 3
Category : breakfast

Ingredients
  • 2 cups whole wheat flour
  • 1/2 cup + a handful of water
  • 1 tsp ghee
  • 1 tsp oil
  • salt to taste
  • Oil for deep frying
Cooking Directions
  • Take a wide bowl. Combine the wheat flour, ghee and salt. 
  • Add water little by little and knead the dough evenly. Scrape the sides of the bowl and then add little water and mix them gently. 
  • Continue to knead them well with your hands. After the dough comes together like a ball apply a tsp of oil in your palm and continue to mix the dough with little pressure until the dough is smooth. 
  • Apply a tsp of oil on the rolling board and the rolling pin.
  • Using your palms, roll each balls and flatten with your palm like small circles. Now gently roll each circles with the rolling pin in circular motion.
  • Heat the oil in a deep frying pan on medium heat. When it's hot enough for frying gently add the poori. 
  • When it puffs up, flip to the other side and fry for a second. Remove from the pan and place them in a paper towel.
  • Repeat the process for the entire pooris. 

Poori with step by step photos

Take a wide bowl. Combine the wheat flour, ghee and salt. Mix them well with your fingers until all the ingredients well combined. Do not add any water now. 


Add water little by little and knead the dough evenly. Scrape the sides of the bowl and then add little water and mix them gently. 


Continue to knead them well with your hands. After the dough comes together like a ball apply a tsp of oil in your palm and continue to mix the dough with little pressure until the dough is smooth. Keep it covered for 15 minutes.


Divide the dough into 20 to 24 equal balls. Apply a tsp of oil on the rolling board and the rolling pin. Using your palms, roll each balls and flatten with your palm like small circles. Now gently roll each circles with the rolling pin in circular motion. (Apply a tbsp of oil in the rolling board).


Heat the oil in a deep frying pan on medium heat. When it's hot enough for frying gently add the poori. Press them gently with the ladle. When it puffs up, flip to the other side and fry for a second. Remove from the pan and place them in a paper towel.


Enjoy this hot and soft pooris for your weekend breakfast. 


If you try this recipe for Poori send us your comments below and share the recipe for your friends and family. 

Here is your favourite potato masala


http://www.virundhombal.com/2017/11/potato-masala-for-poori.html
Potato Masala

Potato masala - the ultimate side dish for poori. A simple side dish for poori with mild flavours and fantastic taste. In TamilNadu, it is popularly called as poorikizhangu.READ MORE..

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