Bottle gourd Poori with Finger Millets flour / Aanapakaya/ Sorakaya/Lauki Poori with Ragi flour



  • Ragi flour / Finger millet flour 1 cup
  • Shreded Bottle gourd / Anapakaya  1 cup
  • Green chilli paste 1/4 tsp
  • Cumin seeds 1/4 tsp
  • Seasame seeds 1 tbs
  • Curry leaves few
  • Coriander leaves
  • Salt
  • Ginger garlic paste 1/4 tsp (optional)


  • Shrde the bottle gourd and keep it aside for 5 mins.


  • Squeeze the water from the shredded bottle gourd.
  • In a wide vessel, add  squeezed, shredded bottle gourd, sesame seeds,  cumin seeds, green chili paste, curry leaves, coriander leaves and salt and mix it well.
  • Add little by little Ragi flour/finger millet flour into it and mix it and make a soft dough. The dough should be in not too soft or not too hard.
  • Heat the oil for deep frying. The flame should be on medium high.
  • Take a small orange size of dough and place it on a wet cloth / ziplock paper and flatten it with fingers, and make a small hole in the middle. ( It will help to cook in the middle)
  • Lift the cloth / plastic paper and slightly peel off the fritter and place it in hot oil and fry both sides.


  • Serve with plain yogurt.

Without Deep frying: 

  • Heat of Tawa, and place it on hot tawa, add 1 tsp of oil around the poori and keep it the lid on it. Cook it for 3, 4 mins or until the edges get a brown color.
  • Flip it other side and add one more spoon of oil and keep it lid on it and continue to cook until get the edges golden color.


  • Enjoy hot poories,  healthy and tasty.


  1. The oil should be on medium high all through the frying.
  2. Bottle gourd will leave the water, so, prepare smaller  portions of dough.
  3. If you make a large amount of dough at a time, by the end, the dough becomes a soggy and not able to make a poories properly.
  4. While pressing  the poori on a wet cloth / plastic paper,  wet your fingers in between, so that you avoid the stickiness.



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