Ragi Poori Recipe | Finger Millet Poori Recipe | Kezhvaragu Poori Recipe
Ragi poori, a deep fried poori made with ragi flour and wheat flour. Adding ragi four to the wheat flour enriches the flavor and also makes the poori healthier compared to the conventional poori. Ragi Poori is one of the interesting way to include millet in our diet. Learn here how to make this recipe with step by step pictures and instructions.
Servings: 8 poori
Calories: 107kcal
Equipment
- Heavy Bottomed Pan
- Mixing Bowl
Ingredients
- 1 Cup Ragi Flour 1 Cup - 250ml. 1
- 1 cup Wheat Flour
- 2 teaspoon Ghee
- 1 teaspoon Salt
- 2 Cups Oil For Deep Frying
Instructions
- Take the raagi flour (Finger Millet flour) and wheat flour in a mixing bowl. Add salt and ghee and mix well.
- Add water little by little and knead it to a tight dough. For Chapati, its always better to knead the dough for a long time. But for Poori, kneading for longer time is not needed. The dough should be little tight and thick than the chapati.
- Make small balls out of the dough and flatten each ball. Dust the flattened ball with flour and roll it to small and thick poori. Heat oil in a pan, The oil should be smoky hot to fry the pooris. Add rolled poori to the oil and fry them till they are puffy. Flip it once to other side and cook the poori. Do not flip the pooris multiple times as it might absorb more oil.
- Serve the yummy Poori with aloo masala or other gravies and enjoy the healthy dish!
Nutrition
Serving: 1Poori | Calories: 107kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g