Clearcals

Serving Size 1 Small Piece (30 g)
Calories89.3 kcal
Carbs9.3 g (37.2 kcal)
Protein1.3 g (5.0 kcal)
Fats5.2 g (47.0 kcal)

Finger millet poori recipe

Name: Finger millet poori
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 14
Ingredients: 100 Grams of Ragi; 100 Grams of Whole wheat flour; 70 Milliliter of Rice bran oil; 2 Grams of Salt; 150 Milliliter of Water

Finger millet poori is a good source of dietary fiber, thiamine, phosphorus, magnesium, copper, and an excellent source of vitamin D, vitamin E, selenium, and manganese. HINT: Do not consume these fried pooris as they are high in calories and fats.

Cooking time: 15 minutes

Serves: 14 persons

Ingredients

Ragi

100 Grams

Whole wheat flour

100 Grams

Rice bran oil

70 Milliliter

Salt

2 Grams

Water

150 Milliliter

Instructions

Dough preparation

To a mixing bowl - add ragi flour, wheat flour, and required salt. Mix well. Add water little by little and start kneading. Knead to form a smooth slightly stiff dough. Keep covered for 15 mins. Then open and knead again once.

Making poori

Shape the dough cylindrically then pinch small equal portions, make small balls and flatten them slightly. Flatten them into small slightly thick discs.Repeat to finish the dough

Cooking

Heat oil. Add a disc let it come up, then press using a ladle it will puff up fully. Then flip over and cook. Remove and carefully drain in tissue.

Serving

Place the pooris on a plate. Serve hot with saag or aloo curry or chutney.

Nutrition Label