Welcome to Gyaan Ka Saagar's Bhakti Bhojan. Join Indra Laloo as she teaches the art of making traditional Hindu food items normally used for puja(s) and prayer services around the world. Although there are various methods in making these items, we will focus on the cooking style from Trinidad and Guyana.
In this episode of Bhakti Bhojan, we are taught how to make poori which is also referred to as suhaari by Indra Laloo assisted by Devi Misir.
To make 20 Poori/Suhaari
2 cups flour
2 tablespoon ghee
1 cup ghee
1/4 cup sugar
2 cups ghee
Step 1: Mix 2 cups of flour, 2 tablespoon of ghee and 1/4 cup sugar with water (use a little at a time).
Step 2: Knead the mixture until all lumps are gone. Do not make the mixture sticky.
Step 3: Seperate dough mixture into approximately 20 equal portions, roll into a ball and let it sit for about 10 minutes.
Step 4: Place 1 cup of ghee into pot and heat until it becomes hot (too much heat will burn the poori/suhaari).
Step 5: Begin to roll the indivdual poori/suhaari dough with a rolling pin as the ghee is heated.
Step 6: Place the poori/suhaari dough in ghee, and turn fairly quick. (It should only take about 30 seconds to cook)
Step 7: Repeat until you have cooked all of the poori/suhaari