Recipe: Yummy Ginger garlic poori

Swaadisht Nuskha


Ginger garlic poori. Once seeds start turning golden brown add chopped ginger and saute for a minute. In a pot, heat ghee on medium-high. Add onions, ginger, and garlic, and sauté until softened and fragrant.

Ginger garlic poori This is served with puffed up, deep fried Indian bread 'Poori'. Aloo Ki Rasewali Sabzi With Puri recipe with an easy and simple video tutorial. Hope you guys had a great past week. You can cook Ginger garlic poori using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Ginger garlic poori

  1. Prepare 1 bowl of wheat flour.
  2. You need As per taste of Salt.
  3. It's 1/2 tsp of red chilli powder.
  4. Prepare 2 tablespoon of giner garlic paste.
  5. It's 1/2 tsp of Cumin seeds.
  6. It's 1/2 tsp of Black pepper powder.
  7. You need 1/2 tsp of kasuri methi powder.
  8. Prepare as required of Water.
  9. It's as required of Oil for fry.

My last week was good and productive too. Aloo Poori Recipe - Puri Sabji - Aloo Ki Rasewali Sabzi. Easy Egg Curry - Dhaba Style Anda Curry. Fri Dec. recipes, videos, and photography are copyrighted to Anupama Paliwal and are the property of My Ginger Garlic Kitchen.

Ginger garlic poori instructions

  1. First of all, take a big bowl add wheat flour and all the dry ingredients and ginger garlic paste and mix it then by using water we have to make make a tight dough..
  2. Then put the dough for rest up to 10 to 15 mins..
  3. After 10 to 15 mins take a small quantity of dough to make a small poori by using barrel give a round shape to it. Don't make a thin poori..
  4. In this way make all the poori then take a pan add oil in it on the flame put on the high flame too hot the oil.when oil will become hot then add one by one poori and deep fry it. And ready to serve with curd or sauce..

They may not be republished in part or whole without permission and proper credit. First of all, take a big bowl add wheat flour and all the dry ingredients and ginger garlic paste and mix it then by using water we have to make make a tight dough. Soak the kale chane / black chickpeas overnight in enough water. This poori comes with a nice flavor of spinach and hints of ginger and cumin. These are best served with any curry for a perfect balance of spicy and savory.