BADAM POORI

This is a very simple and tasty dish which my daughters love. Other than the taste, its crispiness is one thing which makes people love it.  Preparing is also quite simple  and in spite of that  I have not come across this item in any sweet meat stalls. You can try this.

Ingredients:

For the flour:

Maida                                                 1 cup
Chiroti ravae/samolina                       1 tablespoon
Salt                                                     1 pinch
Butter/Refined oil                                1 table spoon
Water                                                   About half a cup
Refined oil                                           2 cups, for frying
Pure ghee                                            1 teaspoon (add to oil while frying)

For the syrup:

Sugar                                                   1 cup
Water                                                    About 1/4 cup
Cardamom powder                              1/4 treaspoon
 
Method:

For the flour:  Mix well maida, chiroti ravae, salt and butter in a bowl.  Add water little by little and knead till you get a consistency which is almost like the flour you knead for pooris.  What I mean is, it should be a bit hard, and not like that you knead for rotis or parathas. Smear with oil or cover with damp cloth and and keep aside for about half an hour.

For the syrup: Take sugar in a shallow container. Add water just to cover the sugar and  bring it to boil. Boil till you get a two or three string consistency. Add cardamom powder and mix.

Next step:

Now, take small balls of the flour and knead into  thin pooris.  It is a good idea to smear the rolling board and the pin with a little oil before rolling so that the flour doesn't get stuck to the board or the pin.  (You can even roll a big poori and cut it to any shape by pressing on it a sharp edged cup or the lid of small box). Take oil in a pan and  deep fry these pooris on a medium heat till golden brown.  Take them out into a plate.

Now start frying the next batch of pooris. In the meanwhile, dip all the already fried pooris in the syrup and take them out one by one with a tongs and arrange separately on a plate so they don't stick to one another.  Leave them to dry. 

Repeat the process till flour gets over.  When dry store in air tight boxes. 

From one cup of flour, you can make about 20-25 badam poories of   about 1-2 inch diameter each.

The badam pooris get a glazed finish and remain crisp for days provided the syrup  is of proper consistency.