If the idea of a Sunday brunch has been proposed, then it is most likely going to be either chole bhature or aloo poori at a north Indian household. These satisfying combinations are not only delicious but heavy too. Full of carbs and fats, the pooris are deep-fried in oodles of oil to attain the crispy texture and golden-brown colour. Generally, at my house, pooris are made from whole wheat like chapatti. However, the kneading of the dough as well as its texture is a little different.
Eating poori aloo for a meal triggers my guilty conscious right after. I tend to count the calories according to the number of pooris I’ve consumed. It is natural that a deep-fried item would carry a certain amount of calories but this got me thinking. Aren’t there any alternatives to make pooris a tad bit healthier? Have you wondered about this too?
If yes, then here are some interesting poori variations that can be added to your Sunday brunches and make you feel a little less guilty.
1. Kuttu Poori
Also known as buckwheat flour, kuttu features time and again during the season of vrats. When people are fasting in India, especially during Navratri, then they tend to use kuttu as a substitute for the normal wheat flour. A little coarse than the usual poori, this kuttu ke atte ki poori can be consumed in routinely meals too. Pair it with a spicy aloo ki subzi or simply, a tangy aam ka achaar. Here’s a recipe of kuttu ka poora also if you’d like to try.
2. Ragi Poori
Made with a combination of finger millet and whole wheat, this ragi poori can be enjoyed with any kind of side dish. The poori appears to be dark brown in colour due to the use of ragi ka atta yet the taste is delicious. These pooris not only limit the unhealthy carbs you consume but also keep you full for longer.
3. Spinach Poori
Fret at the sight of palak aka spinach? Not when it is dunked into your favourite poori. The mix of spinach, semolina and whole wheat is kneaded together to make the poori dough. The dough is rolled out into round pooris and finally fried in hot oil. The green colour pooris look great and taste well too.
4. Bajra Poori
Yet another flour that can be used to roll out as a poori, this bajre ke poori is flavoured with fresh fenugreek leaves (methi). The tinge of green leafy elements in the poori makes the taste a whole lot different. Fry it in a kadhai and enjoy with a bowl of curd and some achaar (pickle).
5. Rajgira Poori
Rajgira is considered to be such a healthy flour that it is often regarded as a super food. The dough of amaranth flour or rajgira is kneaded to make the puffed Indian bread. Boiled and mashed potatoes are also mixed in the dough.
So, which poori are you trying this Sunday?