Meethi Poori Recipe is an ode to all those simple joys of festive celebrations in a small town, where I grew up. In those days, no fancy desserts, puddings or store-bought confectionary would frame our Diwali. Instead, it was the simple, homemade sweet dishes prepared by the mom and the aunts that enticed our taste buds and sweet tooth cravings.
Recipes like Meethi Poori , Sooji Ka Halwa , Gajar Halwa or Gujia are very close to my heart and evoke a strong nostalgia whenever I cook them. These are the dishes that remind me of cheerful and best Diwali’s celebrated at my ancestral home with the loved ones. No elaborate feasts or royal buffets could compete with these festive comfort foods. Meethi Poori is a cross between mawa kachori and the regular Poori. It has the taste similar to that of a rich Rajasthani Mawa Kachori while the crispness and flakiness of a perfect Poori .
For someone like me, who has found comfort in undemanding pleasures in life, recipes like Meethi Poori bring great joy. One, it has a fuss-free, less time taking making process. Second, it is always a guaranteed crowd favourite including kids. Third, it tastes absolutely delish. We have this weird food tradition of serving Meethi Poori with tea and some savoury snacks for either breakfast or evening snacks on the day of Diwali. But you can serve it with rich, subtle curry as well. And even if you are planning sweet dish like Kheer or Phirni for the Diwali dinner, then also you can serve Meethi Poori with the main course to subserve a combination of flavours.
After all, Diwali is all about good food. Just on time to enhance the celebratory mood, our recipe of Beer-Butter Mushroom printed in this month’s Better Homes and Gardens India issue. You can grab your copy from the nearest newsstand and let us know if you like the recipe.
You can browse through our collection of 20+ Diwali Recipes on Pinterest and plan your gala platter for the festival. Learn how to make Meethi Poori in few simple steps:
Ingredients
- ▢ 4 Cups Wheat Flour
- ▢ ¼ Cup ghee
- ▢ ¼ Cup mawa/khoya grated
- ▢ 1 Cup milk at room temperature
- ▢ 1 teaspoon green cardamom powder
- ▢ ½ Cup powdered sugar or to taste
- ▢ Ghee to deep-fry the Poori
Ingredients to garnish
- ▢ 2 tablespoon pistachio slivers
- ▢ 2 tablespoon almond slivers
- ▢ a pinch of saffron strands soaked in a tablespoon of milk optional
Instructions
- Combine together in a mixing bowl ( buy it here )
- flour, mawa, cardamom powder, powdered sugar and ghee. Mix nicely to incorporate all the ingredients into the flour.
- Now adding milk in small portions try knead a smooth regular poori like dough. If you want to understand how to knead dough for the Poori ( click here ).
- Incase, the milk is not enough to knead the flour, then you can use water. Use one tablespoon of water at a time. The dough should firm to touch and pliable.
- Cover the dough with a clean muslin cloth and set aside to rest for 15 - 20 minutes.
- Heat Ghee in a deep-frying pan ( buy it here ) over medium flame.
- Divide the dough into equal size small portions. Shape each portion into round balls.
- Take one ball and roll it into a round disc of 2 - 3 inch. Similar, to plain Poori.
- Make small balls of the dough and roll them to make 21/2 to 3 inch disc.
- Fry the Pooris one at a time until they puff and turn light brown in color.
- Transfer to a plate and cook the remaining meethi poori.
- Sprinkle sliced nuts and saffron over Meethi Poori.
- Serve Meethi Poori warm with tea.
We follow a strict NO SPAM Policy
Meethi Poori Recipe
Ingredients
- 4 Cups Wheat Flour
- ¼ Cup ghee
- ¼ Cup mawa/khoya grated
- 1 Cup milk at room temperature
- 1 teaspoon green cardamom powder
- ½ Cup powdered sugar or to taste
- Ghee to deep-fry the Poori
Ingredients to garnish
- 2 tablespoon pistachio slivers
- 2 tablespoon almond slivers
- a pinch of saffron strands soaked in a tablespoon of milk optional
Instructions
- Combine together in a mixing bowl ( buy it here )
- flour, mawa, cardamom powder, powdered sugar and ghee. Mix nicely to incorporate all the ingredients into the flour.
- Now adding milk in small portions try knead a smooth regular poori like dough. If you want to understand how to knead dough for the Poori ( click here ).
- Incase, the milk is not enough to knead the flour, then you can use water. Use one tablespoon of water at a time. The dough should firm to touch and pliable.
- Cover the dough with a clean muslin cloth and set aside to rest for 15 - 20 minutes.
- Heat Ghee in a deep-frying pan ( buy it here ) over medium flame.
- Divide the dough into equal size small portions. Shape each portion into round balls.
- Take one ball and roll it into a round disc of 2 - 3 inch. Similar, to plain Poori.
- Make small balls of the dough and roll them to make 21/2 to 3 inch disc.
- Fry the Pooris one at a time until they puff and turn light brown in color.
- Transfer to a plate and cook the remaining meethi poori.
- Sprinkle sliced nuts and saffron over Meethi Poori.
- Serve Meethi Poori warm with tea.
Who doesn’t love a good, delicious homemade Chicken Biryani for lunch? But many of us fear the grisly Biryani making process, which is a test of one’s patience and perseverance. I’m the kind of person who is always in need of the cheat recipes for the lazy days. Whether it is my 30-Minute Butter Chicken Recipe or Leftover Chicken Biryani both comes handy on days when I am in no mood to spend hours in the kitchen. Such recipes are a great way to restate the leftovers from the previous day sitting in the fridge. So I’m super happy to be bringing this leftover chicken biryani recipe to you. From scratch, quick and easy, and loaded with bursting real biryani like character. All that you can achieve in less than an hour. Trust me on this!!
On certain days when nobody in the family is interested in eating chicken curry from the previous day, making biryani out of it is a kind of wise decision. Stir up simple raita, onion salad and reserve some curry to serve with biryani. And in no time, you have an elaborate yet fuss-free biryani meal ready for your family. Get yourself a glass of chilled beer, or your favorite soda, sit around the table with your loved ones and enjoy this biryani. One thing I’ve really tried hard to do as a food blogger is to keep the food simple, easy to cook and super delicious. Basic dishes with fresh, everyday ingredients that people feel comfortable making. After all, this is how I like to cook on a daily basis. Once in a while, I do the classic Chicken Biryani from scratch as well. And that tastes absolutely divine too. But if you ask me, this one is my personal favorite.
The blog was in desperate need of a good meaty recipe. It’s been ages since we last published a non-vegetarian recipe. I guess it was Easy Butter Chicken Naan Pizza . That was sometime in the month of August. Oh my gosh, that is after a gap of almost two months. Time to share meat recipes more often. Till then, learn how to make leftover chicken biryani .
Ingredients
- ▢ 250 gm cooked chicken curry see recipe
- ▢ 1 Cup basmati rice
- ▢ 2 large onions sliced
- ▢ 2 - 3 green chili sliced
- ▢ 1 bay leaf
- ▢ 2 cloves
- ▢ 2 star anise pieces
- ▢ 4 green cardamom crushed
- ▢ ¼ teaspoon saffron strands
- ▢ 4 tablespoon milk
- ▢ 2 tablespoon chopped coriander leaves
- ▢ 2 tablespoon chopped mint leaves
- ▢ 4 tablespoon ghee clarified butter
- ▢ Salt to taste
Instructions
- Take leftover chicken curry out of the fridge and let it come to room temperature.
- Rinse and soak basmati rice in enough water. Set aside.
- Soak saffron in 2 tablespoon of warm milk, stir and set aside.
- Now shred large pieces of chicken into bite-size pieces and combine nicely in the curry. Discard the bones.
- Fill 6 - 8 Cups of water in a wide pan, bring to boil. Add one star anise, two cardamom pods, cloves and a pinch of salt. When water boils, add rice in water. Stir once.
- Once rice is 80% cooked turn off the heat. Drain the water from the rice.
- In a heavy bottomed pan or heavy duty casserole ( buy it here ), heat ghee .
- Add whole spices (bay leaf, one star anise, 2 cardamom). Fry till the aroma of spices is released.
- Add the thinly sliced onions and fry till these are deep golden brown in color. Take out half of the onions; we will use them later.
- Add the chicken curry along with the shredded pieces and green chili. Stir to combine.
- Season with salt to taste and a teaspoon of garam masala. Remember, the spice level of curry will toned down once combined with rice so it is best to season the curry generously.
- Let all the masala and chicken curry mix well. Give it 4 - 5 minutes to simmer. Add ¼ Cup of water if the curry seems too thick.
- Now to layer rice and chicken. Spread layer of rice over chicken, sprinkle chopped coriander leaves, mint leaves, brown onions and saffron soaked in milk.
- Cover the vessel with a tight fitting lid or seal the edges of the pan with the chapati dough.
- Let biryani cook for 10 minutes on low flame. Turn off the heat. Open the lid only once you are ready to serve the Biryani. Gently mix the biryani before serving.
- Serve Biryani with raita ( see recipe ), salad and if possible curry of leftover chicken.
Recipe Notes:
We follow a strict NO SPAM Policy
