Meethi Poori Recipe/ Sweet Poori With Jaggery
Meeth ipoori or sweet poori made with jaggery is a traditional recipe made at the Teej festival in North India. These poori are sweet in taste and crispier in 20texture.
Ingredients
- 100 gm jaggery
- 120 ml water
- 100 ml milk
- 350 gm whole wheat flour
- 2 tbsp suji
- 2 tbsp oil
- 1 tbsp saunf
- ½ tsp ginger powder
- 10-12 black pepper
Instructions
- In a saucepan, add water and jaggery. Bring to boil and switch off the flame. Cover and leave it aside for 10-15 minutes.
- After 15 minutes, jaggery dissolves in the water. Then strain it and keep it aside.
- Now in a pestle mortar crush saunf and black pepper, keep them aside.
- In a big bowl, add whole wheat flour, crushed saunf, black pepper, ginger powder, and suji. Add jaggery water and milk. Make a tight dough. Cover and leave it aside for 5-10 minutes.
- After 10 minutes, knead the dough for few seconds and make small lemon size balls out of it. Roll each ball into a 3-4 inch circle with a thickness of 1/2 cm. Keep them on a plate.
- Heat oil in a frying pan on a low-medium flame. Add 3-4 pooris at a time and fry them till they become crisp from both sides. These poori does not need to be fluffy.
- Strain excess oil and transfer them to a plate.
- Fry all the pooris in the same way.Let them cool completely and store in an airtight container.
Video
Notes
1. The dough of the sweet poori should be tighter than regular poori.
2. Fry them on the low-medium flame that makes them crispier as well as increase their shelf life.
3. They are little thicker than simple pooris.
4. Store them in an airtight container. They stay good for 4-5 days.