Majjiga Poori | ButterMilk Puri

Majjiga Poori – You might have tried regular puri/poori with wheat flour or bhatura with all purpose flour. But this poori with butter milk and rice flour is gluten-free and very simple to make in just 20 mins. Hint of sourness elevates the taste, adds in flavor and feast to your taste buds. Goes well with Bombay chutney, dal any subji(vegetable curry). This poori is can be served as a breakfast, lunch or dinner. Good lunch box.

Adding butter milk, sesame seeds, cilantro and cumin(jeera) makes it not only tasty but healthy too.

How to make Majjiga Poori

PREP TIME: 5 MINS  COOK TIME: 15 MINS  TOTAL TIME: 20 MINS  COURSE: MAIN COURSE  CUISINE: SOUTH INDIAN SERVINGS : 4

Ingredients

  • rice flour – 2 cups
  • thick buttermilk or beaten yogurt – 1 cup
  • salt
  • cilantro
  • green chillies – finely chopped
  • jeera(cumin) – 1.5 tsp
  • sesame seeds – 2 tsp
  • oil – for deep frying

Instructions

  1. In a mixing bowl combine all the dry ingredients.
  2. Add in butter milk, mix and add little water if needed to make dough. Dough shouldn’t be too soft or dry.
  3. Pinch a small piece of dough and make balls.
  4. Grease 2 plastic sheets and place the dough ball between them and press it with a tortilla press, neither too thick nor too thin. If you don’t have tortilla press, press with a plate then make a little hole in the middle of the poori with your finger.
  5. Heat oil, put a small piece of dough to check if the oil is hot enough, dough should come up little slowly(not too fast). Oil should be medium hot.
  6. Peel the pressed dough slowly from the plastic sheet and place it carefully in oil. Gently press and try to pour a little oil with ladle on the poori(it helps poori to puffup).
  7. Flip and fry both sides.
  8. Transfer the poori on to a paper napkin to absorb excess oil. These pooris will not absorb much oil.
  9. Serve with Bombay chutney or dal or any vegetable curry.

Tips

  1. Poori should be neither too thick nor too thin.

Step by step photo instructions

  1. In a mixing bowl combine all the dry ingredients.

2. Add in butter milk, mix and add water if needed to make dough. Dough shouldn’t be too soft or dry.

3. Pinch a small piece of dough and make balls.

4. Grease 2 plastic sheets and place the dough ball between them and press it with a tortilla press, neither too thick nor too thin. If you don’t have tortilla press, press with a plate then make a little hole in the middle of the poori with your finger.

5. Heat oil, put a small piece of dough to check if the oil is hot enough, dough should come up little slowly(not too fast). Oil should be medium hot.

6. Peel the pressed dough slowly and place it carefully in oil. Gently press and try to pour a little oil with ladle on the poori(it helps poori to puffup).

7. Flip and fry both sides.

8. Transfer the poori on to a paper napkin to absorb excess oil. These pooris will not absorb much oil.

9. Serve with Bombay chutney or dal or any vegetable curry.

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