Thursday, February 24, 2011

&&& FEW TIPS &&&

Tips: Make pooris crispy by adding a little rice flour to the wheat flour while making the dough...

Pakodas will turn out crisper if a little corn flour is added to the Gram flour, i.e Besan...
Steam your veggies instead of boiling them...
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1 comment:

  1. usha's kitchenFebruary 25, 2011 at 4:56 PM

    I think a freshly prepared dough, will not allow the pooris to absorb more oil, so do not use left over dough.
    Knead the dough with a tablespoon of oil, while kneading the dough apply oil liberally on the dough and keep it for at least 15 minutes.Then
    roll the pooris, a little thick 2 make soft ones and roll thin pooris, if wish to get crisp ones..

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