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Poori

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.9439
Energy (kCal)260.064
Carbohydrates (g)43.182
Total fats (g)7.8667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift all purpose flour and salt. Add 1/2 tbsp oil. Knead lightly. Add water and knead well till becomes soft. Water should be added gradually. Keep aside covered for about 20 minutes. | 2. Divide into about 10 portions. Roll out each portion into a round size of about four inch diameter. | 3. Heat oil to very hot in a deep frying pan. Fry one at a time with light tapping so that it puffs, turn over till light golden. Drain and remove. | 4. Serve hot with any curry or can be taken as it is. | 5. Note:-Important points to note are - kneading and frying. Too much kneading with oil will make very crunchy luchis. But luchis should be soft and puffed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1/2 cup - - - -
    wheat flour 1/2 cup 204.0 43.181999999999995 7.926 1.5
    salt - - - -
    oil 1/2 tablespoon 56.06399999999999 0.0 0.0179 6.3667
    oil 56.06399999999999 0.0 0.0179 6.3667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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