Indian ghee in Australia and Sydney

Recipe

Desi Ghee Poori

Nobody, not even those on a strict diet, can resist eating Ghee Poori on special occasions and festivals. No celebration in India is complete without the fluffy, fried bread known as Poori from India.

*Images for representation purposes only

Even though Desi Ghee Poori looks like just another poori, its flavor is totally different. The interesting part is that this poori is easier to digest than those fried in other types of oils. On special occasions and during festivals such as Holi, Diwali, and Teej, many Indian homes make and offer Desi Ghee Poori to their guests.

Ingredients for Desi Ghee Poori (6 Servings)

Whole wheat flour: 2 Cup
Sharma’s Kitchen Pure Desi Ghee: 2 Cup
Salt: To taste

How to Make Desi Ghee Poori

Step 1: Prepare the dough for the Desi Ghee Pooris

Step 2: Roll the dough and deep fry it

Heat the ghee in a kadhai over a medium flame. Pull out a piece of dough about the size of a golf ball, and roll it into a disc while the ghee warms. If you have a poori maker or chapati press, you can use it too. Drop the prepared disc gently into the hot ghee, then use a spatula to gently press the poori to help it expand. Turn and flip the pooris so that it becomes golden-brown on both sides.

Drain the extra ghee onto a soft towel to soak up any remaining ghee. Serve with your favorite sabzi while hot and fresh.

You can also try

Mysore Pak

Kalakand

Milk Cake

QUALITIES OF PURE GHEE

If it’s pure, you can be sure

Shelf-stable Due to its low moisture content and lack of dairy, ghee won’t turn rancid at room temperature like butter and retains its original flavor and freshness for up to a year without refrigeration.
High Smoke Point Ghee’s smoke point – the temperature at which the oil begins to smoke and generate toxic fumes and harmful free radicals – is nearly 500°F, which is higher than most cooking oils and much higher than ordinary butter’s smoke point of 350°F.
Stimulates the digestive system Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.
Suitable for the dairy intolerant Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with Lactose or casein intolerance.