Vrat wali poori | Farali Poori
It is a special recipe for the people who fast and refer to having a Falhari Food
Ingredients for Dahi Wali Falhari Poori
- Arrowroot - 1 cup (150 gms)
- Hung Curd - ½ cup
- Sendha Salt - ½ tsp
- Black Pepper - ½ tsp (coarsely Ground)
- Ghee - for frying
How to make Dahi Wali Falhari Poori
Take a ½ cup of hung curd in a bowl along with a cup of arrowroot and mix them well. Add a ½ tablespoon of Sendha salt, a ½ tablespoon of coarsely ground black pepper, a ½ tablespoon of cumin seeds to it and mix all the ingredients well.
Knead the dough similar to the regular dough of Poori. Cover and keep it aside for 10 minutes.
After 10 minutes, the dough has set. Mash the dough for more 3-4 minutes and preheat clarified butter in a wok to fry the Poori.
Divide the dough into the smaller sized lumps to prepare the Poori. Take a dough lump, roll it to give it a round shape and press to flatten it. Spread some arrowroot on the rolling board and expand it using a rolling pin.
Place the expanded Poori in the hot clarified butter to fry. Press the Poori using a ladle to expand it and fry while flipping it from both the sides. Fry it on the medium flame until it appears golden brown from both the sides.
Drain out the fried Poori and place it on a plate. Fry all the Poori likewise and then they are ready to be served. You can serve it along with the Falhari green coriander dip.
The quantity of arrowroot depends on the hung curd. If the hung curd is too thick then it requires less quantity of arrowroot.
Apply the lesser amount of pressure so that the Poori won’t split.
- Festival recipes
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