Warki Poori | How to make Layered Poori

Warki Poori is a flaky layered poori that tastes so sinful with any side dish. The layers are separated by a paste of rice flour and ghee and make a wonderful dish.

I remembered seeing a Varki Poori and I twisted the dish name to make sure it suits Warki. I made this along with another dish and everybody loved this so much. So much so that Konda wanted this to be repeated and I kept some dough just for her sake.

All of us enjoyed and I would surely be making it again.

Warki Poori is my choice for W in the AtoZ Flatbreads and More, where I am making AtoZ Indian Flatbreads. If you are keen on knowing what’s W in AtoZ Dosa Varieties.

A to Z Indian Flatbreads:

A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
H for Hariyali Paratha
I for Indori Palak Ki Puri
J for Jalebi Paratha
K for Koraishutir Kochuri
L for Lifafa Paratha
M for Masala Paratha
N for Nachni chi Bhakri
O for Orotti
P for Peethi Ki Paronthi
Q for Qeema Naan
R for Roghni Roti
S for Seyal Fulka
T for Tikadia
U for Ubbu Roti
V for Veechu Parotta

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Step by Step Pictures for making Warki Poori

Warki Poori | How to make Layered Poori

Ingredients Needed:

For the Dough

• 1 cup All Purpose Flour / Maida
• 1 cup Wheat Flour
• 1/2 teacup milk
• 1/2 teaspoon salt.
• Cooking Oil for deep frying.

For the Layering Paste

• 1/4 cup Rice Flour
• 4 tbsp Ghee

How to make the Warki Poori

• Mix the rice flour with the ghee and make a smooth paste.
• Take the maida and wheat flour in a bowl along with salt.
• Add the milk and enough water to make a soft dough.
• Divide the dough into 6 balls. Dust and roll each ball into a disc of 6 inches
• Spread the rice paste on the top surface. Transfer to a plate and keep it aside.
• Now continue rolling out all the rest of the balls.
• Take the first rolled out disc, spread the rice and ghee paste on top completely.
• Place the second layer, spread the paste again on top. Like this, continue with the remaining discs.
• Once you are done, from the bottom roll over tightly to make a swiss roll.
• Cut into rings. Dust and press each ring lightly and roll out again.
• Heat a kadai with oil and when hot, cook the puris on both sides.
• Serve hot with a side dish of choice.

Warki Poori | How to make Layered Poori

Warki Poori is a flaky layered poori that tastes so sinful with any side dish. The layers are separated by a paste of rice flour and ghee and make a wonderful dish.

• CourseMain Dish
• CuisineIndia
• OccasionHoliday Special, Party
• By DietKid Friendly
• Dish TypeIndian Flatbread

Ingredients

For the Dough

• 1cup All Purpose Flour / Maida
• 1cup Wheat Flour
• 1/2cup Milk
• 1/2tsp Salt
• Cooking Oil for deep frying.

For the Layering Paste

• 1/4cup Rice Flour
• 4tbsp Ghee

Instructions

1. Mix the rice flour with the ghee and make a smooth paste.
2. Take the maida and wheat flour in a bowl along with salt.
3. Add the milk and enough water to make a soft dough.
4. Divide the dough into 6 balls. Dust and roll each ball into a disc of 6 inches
5. Spread the rice paste on the top surface. Transfer to a plate and keep it aside.
6. Now continue rolling out all the rest of the balls.
7. Take the first rolled out disc, spread the rice and ghee paste on top completely.
8. Place the second layer, spread the paste again on top. Like this, continue with the remaining discs.
9. Once you are done, from the bottom roll over tightly to make a swiss roll.
10. Cut into rings. Dust and press each ring lightly and roll out again.
11. Heat a kadai with oil and when hot, cook the puris on both sides.
12. Serve hot with a side dish of choice.

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The post Warki Poori | How to make Layered Poori appeared first on Spice your Life!.

Posted in: Indian Cook