Ingredients :
2 cups all purpose flour (maida)
½ tsp salt
4 tbsp clarified butter (ghee)
orange food color
dry coconut (copra) grated
chopped nuts
oil for frying
For syrup (chashni/paka):
1 cup sugar
1 cup water
1 tsp cardamom (elaichi) powder
Method of Preparation :
In a large bowl, combine flour, food color and salt. Add water and make a soft dough (like that for chapathis). Keep covered for 20 minutes.
Now prepare the sugar syrup or chashni. Add 1 cup of water to 1 cup of sugar. Bring it to a boil. Keep boiling till you get a thread-like consistency. Add cardamom powder and keep aside.
Make small lemon-sized balls of the dough and keep them covered. Dust the working surface with some flour. Take a ball and roll into a flat disc. Smear ghee on the surface. Now fold it into half and then in half again until it looks like a triangle. Then press lightly with a rolling pin. Follow the same procedure for the remaining balls.
Heat oil in a frying pan and dip the prepared triangular pooris in it one by one. Deep fry on a medium flame till golden brown.
As soon as you take them out from the oil, dip them in the sugar syrup. Let the syrup cover all sides. Remove with the help of tongs and keep aside on a plate.
Decorate each poori with grated dry coconut (copra) and chopped nuts.
