Ingredients
250 grams all-purpose flour
1 large Potato
1 pinch pepper
1 pinch salt
3 tbsp oil or butter
1 water
1 cup oil to deep fry
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Universal suction lids — fit any pot or pan, no matching needed
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Universal suction lids — fit any pot or pan, no matching needed
You're reading one of recipes available free. Full library with Gastronome.
First take a pan put some water,salt, tumeric powder and potatoes (cut into small pieces) and let the potatoes to boil. (take 2 or 3 large potatoes) Until it boils mix the flour,salt,pepper,oil or butter (use butter for good tatse) Smash the potatoes when they are fully boiled. Mix the smashed potato with the flour mix. Then add little bit of water and knead until it becomes a soft dough. Then make small balls out of the dough. Use a flat surface and put some flour on it. Then keep a small dough and flatten it using the hand Next take a rolling pin and roll it. Heat some oil in a pan to deep fry. When the oil is ready add the rolled poori into the pan and fry until it's golden colour. Serve with a curry. Or with an egg like I have done..