Baked Jowar Dill Puri / Cholam Poori, Today i’m sharing a healthy and guilt free snack which can be enjoyed at any time of the day. I stopped eating deep fried poori long time back and still have control. Last month i got Jowar Flour / Cholam Maavu from an organic store and was looking for some interesting recipes. When i saw this Baked Poori recipe in Tarla Dalal’s website, i immediately made up my mind to try it. I modified most of the ingredients and also used Dill Leaves for an additional flavor. You can also try adding little sesame seeds.
Since it is crispy and resembles Thattai, my hubby was not satisfied with its name. Let it be Poori or Thattai, finally i found a snack which is not deep fried and also less in calories. Lets check the recipe,
Baked Jowar Dill Puri | Cholam Poori - Low Calorie Snacks
Author: Preeti Tamilarasan
Recipe type: Main, Snacks
Cuisine: north indian
- ½ cup Jowar / Cholam / Sorghum
- ¼ cup chopped dill leaves
- ½ tsp cumin powder
- ½ tsp red chili powder
- salt to taste
- olive oil
- Please check the instructions below.
How to prepare Baked Jowar Poori
- Sieve jowar flour and combine with all the above mentioned ingredients in a mixing bowl.
- Add 1 tsp oil and crumble the whole mixture. Now, Add enough water and knead to firm poori dough. Keep it aside for 10 mins.
- Meanwhile, Preheat oven to 180 degree C for 10 mins. Take a baking sheet and grease with little oil.
- Take the dough. Grease your hand and make small ball. Flatten it to form disc. Place it carefully on baking sheet. Similarly make poori of the remaining dough.
- Prick all over the poori with a fork. Bake at 180 degree C for 10 mins. Flip over the sides of poori and bake again for another 10 mins. Remove poori from the oven and allow to cool. Store it an airtight container and serve.
- The baking time may vary depending on the size and thickness of poori. Thin poori will bake quickly so check the oven frequently.
- These Poori stay fresh for 3-4 days.