Pooris can change your mood or even your day if you are a foodie. They have the power to lift your mood certain levels up when you hear that in lunch, dinner breakfast or even in snacks you will get to eat pooris. Such is the impact of this dish that it can be enjoyed anytime of the day with élan and can be bragged about as well. Pooris have to be made at home for that unique taste. You will not enjoy it outside. Pooris can be teamed with anything starting from achaar, chutney, bhajia, veggies tossed in light oil, spicy gravy, mutton gravy and so on. It has to be ended with kheer for that out of the world feeling. It tastes the best when is served with some accompaniments like aloo dum, kabuli chole, chana dal with coconut Bengali style, simple aloo ki subzi, cauliflower and potato bhajiya.
We do experiments with poori as well. That is where ajwain poori emerges. This poori with carom seeds have a unique taste and can be thoroughly enjoyed on their own just with achaar. To make this you need to prepare dough of wheat flour to which oil, carom seeds and salt to taste have been added. Keep on kneading to give an elastic consistency so that you don’t need any extra flour to dust when you roll out the pooris. Also if you have used oil in the right proportion in the dough then the pooris won’t soak as much oil when being fried.
Imagine the fluffy, round pooris right there in the middle of the table. Would you think of the calories at that time? There are 107 calories in one poori and that is in form of carbs and fat. The fact that I am talking about calories while discussing poori is like committing a crime. There is no healthy way to prepare a poori, it has to be fried and that is how it is.