Poori-aloo has been one of the most popular Indian lunch recipes in our households, mostly served as prasad or delicious Punjabi style aloo poori recipe for breakfast or lunch in northern parts of India. But today, in my Indian lunch menu list, I take poori a notch-up. Maida shall be replaced with ragi flour. Woohoo!
Why ragi poori (fried bread)?
1. Finger millets (aka ragi) is rich in calcium and protein so it increases bone strength. The nutrition values in a 100 g serving of ragi flour, according to the nutrient database of the USDA (United States Department Of Agriculture) are as follows: Ragi Calories – 385.
2. Ragi is rich in fiber. It helps in lowering glucose levels, controls diabetes, and reduces cholesterol. Lactating mothers are also advised to include ragi in their daily diet.
Looks can be deceptive:
The first time I made a basket full of ragi pooris for my family, they rejected the entire batch. I had to persuade them. A few bites later, the little and big tummies asked for more. That’s what poori does to you! However, ragi poori is by far, one of the best guilt-free lunch ideas. Serve it piping hot with curd, or/and potato curry (aloo subji) to kids or spicy curry and pickle on the side with a hot cup of tea to satiate your hunger.
Pro tip before we move on to read the recipe of ragi poori:
Dip the dough in a little hot oil from the kadai before rolling. Using oil instead of dusting with dry flour also ensures that there is no burnt flour left in the oil after frying. Fry them in oil on medium flame. If the oil is not hot enough, pooris will not fluff up and also soak. If the oil is too hot, pooris will get scalded.
Indian Lunch Recipe – Fluffy Soft Ragi Poori Recipe
1. ½ cup Slurrp Farm Sprouted Ragi Powder
2. ¼ cup whole wheat flour/aata
3. Salt to taste
4. Little less than ½ cup water
1. Add water slowly as you knead the dough.
2. Form a smooth but slightly stiff dough.
3. Set aside for half an hour.
4. Knead again and make small balls.
5. Flatten them and roll small puris.
6. In a kadhai heat oil.
7. Add the puri when the oil is heated when it fluffs up.
8. Flip over and cook the other side.