I really want to go back to those family Sundays when Mum used to prepare some elaborated meal and everyone used to have it together, watching Rangoli and then Ramayan or Mahabharath in the mornings.. And then playing with friends whole day, whether its scorching hear or chilly winds, we had to play till the last scream from Mum inside the house. Summer vacations were the best, holiday homework and lots and lots of Cartoons… What an amazing time it was, with no tension of the world.. No news playing inside your mind, no responsibility up on your head to bother you.. Childhood is indeed the best..
Ohh, I know I have bored you enough, but I day dream about my childhood a lot. And whenever I do, I always associate it with food of that time. Like on Sundays, it was usually Puri or Kachori for us. Now, at this point of time, it’s not that feasible to make every Sunday like that ( although, I would love to spoil my kids with it ) but still I try to make it at least once every 2-3 months, just to keep the tradition and that Sunday spirit alive. These Ragi Puris are my attempt to make the same deep-fired bread a bit healthier keeping the taste similar.
As we all know, Ragi is very good for health. Shame, we don’t get it easily in North part of India. Like my Mum hadn’t even heard of it, until I carried two packs of Ragi flour for her from the UK. ( yes, I am that crazy ! ).. But I did that for her, since I wanted her to taste it and at least use for something. It took her a bit to start including this wonder flour in her meals, but now she does it, and I’m happy about it. This is especially useful for elderly people because of its high calcium content and low gluten benefit.
I also added a bit if Spinach, just for extra flavor and also because I had a bunch lying around in fridge. You can omit that, or use any other green vegetable in this.
- 2 cup whole wheat Flour
- ¾ cup Ragi flour
- ¼ cup finely chopped spinach
- 2 tbsp Oil
- 1 tsp Carom seeds ( ajwain)
- 1 tsp panchphoran
- Salt to taste
- Enough warm water to knead
- Oil for deep frying
How to Make ?
- Mix all the ingredients and knead a tight dough with the help of warm water and keep aside for next half an hour covered with a damp kitchen towel or paper towel. This will help the dough to get pliable and enhance its flexibility
- Keep the oil for deep frying on the flame, and meanwhile make small equal sized balls out of the dough
- To test if the oil is properly hot or not ( this takes around 7-8 minutes for half a litre oil to be properly hot ), drop a tiny sized ball of dough into it and if it sizzles and come on top instantly without getting dark brown or black in color, then its properly heated up. If it’s under the required temperature, ball will take time to come up. And if its overheated, ball will turn black instantly
- Roll the balls one by one into small circles and fry them one or two at a time on medium-low flame. Don’t press the Puris too a lot while they are getting frying, just leave them with a little pressure and flip them over once cooked from one side
- Serve immediately, since Ragi pooris don’t taste that well when cold completely.
- If the oil in your Wok is finishing up and you want to add some more in the middle of frying, don’t do it while there is some Poori getting fried in it. Take all the puris out and then add the oil, turn the flame too high for a minute. And do the drop ball test again to measure the temperature of the oil, else the Pooris may get burnt.
- It goes very well with Aalu Tamaatar Sabzi which is a staple dinner in UP/Bihar side
Reposting to link to Srivalli’s event – Come, join for Breakfast