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

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Ingredients:

  • 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)

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

Method:

  • 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.

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  • 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.

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  • Enjoy hot poories,  healthy and tasty.

Notes:

  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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