- 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
- 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.
- The oil should be on medium high all through the frying.
- Bottle gourd will leave the water, so, prepare smaller portions of dough.
- 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.
- While pressing the poori on a wet cloth / plastic paper, wet your fingers in between, so that you avoid the stickiness.