Winter Special Gluten Free Poori/Puri & Masala Roti Recipe – Healthy Travel Recipes | Skinny Recipes

Winter Special Gluten Free Poori/Puri & Masala Roti Recipe – Healthy Travel Recipes | Skinny Recipes


hey guys i’m Nisa Homey and welcome back
to my channel today i’m sharing a healthy and nutrient-dense gluten-free
poori and also i am showing you how to make paratha or roti with the same
gluten-free dough this poori will stay good for about 3 to 4 days so it’s an
ideal meal option to carry when you’re traveling it’s completely gluten free
and perfect to have in the winters so without wasting much time let’s get
started with the recipe i have boiled 1/2 kg sweet potato in my pressure
cooker and once the sweet potatoes are cooked i am removing it from the
pressure cooker and allowing it to cool down into my small chutney grinder i am
adding in 1/2 TSP jeera, 1/2 TSP saunf, 1/3 tsp ajwain, and I’m going to
coarsely grind this. into that I’m adding in 3 green chilies, green chilies you can increase or decrease to suit your taste so this is a spicy
masala roti you can also make poories with this and the best thing is when you
make Poori with this it will stay put for about 3 to 4 days so it’s ideal to
carry when you’re traveling I’ll be showing you how to make poori and how to
make paratha with the same mix. now to make this more nutrient-dense and for
some extra iron and folate I’m adding in some curry leaves since I live in Kerala
I have access to garden fresh curry leaves and since they are rich in iron
and folate I prefer to use them more in my recipes however if you don’t have
curry leaves you can use Morrigan leaves or even coriander leaves instead so this
is about 1/2 cup of curry leaves these are organic garden fresh curry leaves
I’m actually making this for my daughter as the poori version is ideal to carry
when you’re traveling as it will stay good for about 3 to 4 days curry leaves
are a rich source of iron and folate so if you have iron deficiency anemia or
if you have hair fall issues do try to include fresh curry leaves in your diet.
I have added the cooked sweet potato into a large bowl. so this is around 500
grams of sweet potatoes now sweet potatoes are a winter vegetable it’s a
rich source of fiber as well as it contains a good amount of vitamins and
minerals including iron, calcium, selenium, and there are good source of B vitamins
and vitamin C they are also rich in an antioxidant known as beta carotene which
converts to vitamin A once consumed and always remember that you need some
source of healthy fats for better assimilation of fat soluble vitamins
like vitamin A so when you’re making a meal with sweet potato make sure you add
a good healthy source of fat like wood pressed coconut oil, ground nut oil
til oil, mustard oil, or even desi ghee. now with a fork I’m likely mashing the
sweet potatoes. into this I’m adding in pink Himalayan salt as needed
1/2 teaspoon kashmiri chilli powder, kashmiri chilli powder is entirely optional if
you don’t like your paratha or poorii to be spicy you can totally omit it 1/2
TSP turmeric powder, 1/4 TSP freshly ground black pepper powder, black pepper
actually helps the active ingredient in turmeric known as curcumin to absorb
faster into your body so whenever you are using turmeric make sure you add at
least a big fat pinch of black pepper powder. just give this all a mix. Into that
add in the ground curry leaves, spices, and the green chilies give this all a
mix now to make the paratha and poori I am using makkai ki atta. Makai ki atta is ideal
to have in the winters, since i’m using makkai ki atta, this poori or paratha is completely gluten free if you don’t have any
with gluten you can also make this with whole wheat flour I personally prefer to
use khapli wheat instead of whole wheat. so first i’m adding in 1/2 cup of
makkai ki atta, i’m going to give it a mix add in the rest of the atta and with my hand
I’m mixing this up so I’m sprinkling in about 2 to 3 tbsp of water. Add water
little by little the idea is to make the dough into very soft and once you knead
it really well the dough should have this consistency it should be this soft
only then you can make it into poori or paratha. now to make poori have taken
a small dough and I’m just going to knead it a couple of times again and sprinkle some water on your hands and
take the dough and lightly press it so you can shape the size it’s very easy to make once the oil is heated, I’m just adding in
a little bit of dough and if it sizzles and comes up almost immediately the oil
is nicely heated flip it over the poori will puff up
almost immediately once done remove to a plate. so
while that poori is getting ready I’ve already rolled out the next poori the best thing about this pour is that
it will keep good for about three to four days so its an ideal meal to carry
when you are traveling okay now the poori’s are ready and I’m
going to allow this to cool down completely and then I’ll be packing this
up and sending it with my daughter who has come home for the weekend and I have
also baked one banana bread I’ve already shared the recipe this particular recipe
is on my channel this is eggless banana bread and, this time I added some
chocolate chips instead of raisins I usually add raisins and nuts in this
particular banana bread recipe but this time my daughter wanted some chocolate
chips so instead of the raisins I added chocolate chips, this banana bread will
keep good for about four to five days. I also make this banana bread like when my
husband is traveling I pack one loaf of banana bread for him and it’s an ideal
breakfast meal for him especially when he is traveling so if you haven’t made
this bread yet please do check the banana bread recipe and make this super
delicious banana bread it’s very easy to make I forgot to mention these are melon
seed. In the original recipe which I uploaded on youtube I had sprinkled in
some oats but this time I had some melon seeds which I dried myself so I
sprinkled the melon seeds on top you can just sprinkle in any nuts or seeds of your
choice and let me just show you how the banana bread looks like when it is
sliced if you haven’t made this banana bread please do make it it’s a delicious
and healthy breakfast meal option or you can have it as an evening snack and the
best thing is it keeps good for up to 5 days at room temperature now to make
Makki ki roti or the masala paratha I am using a wet cotton napkin remember that
Makiki ki atta does not have any gluten so it’s slightly
difficult to roll out if you are not an expert with Makki ki roti so when I’m
showing you an easy beginner version sprinkle some water over the dough and
just press it out with your fingers make sure that your hands are wet this is
this just an easier way of making Makki ki roti can of course make it with your
hands instead of using the wet cotton napkin and make sure you shape the sides
as well and I’ve already heated my cast and tava and I am placing the napkin over
the tawa roti side down and just after about 30 seconds carefully peel off the wet cotton napkin put the flame on low and the while that is getting cooked
let’s make one more roti you can just level the top with your
fingers with wet fingers. drizzle in half a teaspoon desi ghee. now, in the
beginning of the video I had mentioned that you need a good source of healthy
fat for better assimilation of fat soluble vitamins like vitamin A, K, E, and D
so try to use a good source of healthy fats like A2 desi ghee or wood pressed oils like coconut oil, mustard oil, ground nut oil
or any wood pressed oil from the place you live in. The roti will slightly stick to the tawa so with the spatula carefully removed and flip it over and allow it to
cook on a low flame and once done flip it over so guys you try this healthy
filling and nutrient dense poori and the paratha and let me know how it turned
out don’t forget to Like, comment, and share this video with family and friends
thank you for watching and until next time take care bye bye

33 thoughts on “Winter Special Gluten Free Poori/Puri & Masala Roti Recipe – Healthy Travel Recipes | Skinny Recipes

  1. Wow.. super friendly receipe…pls pls make a video on eggless wheatcake for bday.. I already prepared ur chocolate eggless wheat cake(using pressure cooker)…it came very well. now this time for my son bday I'm planning to make a cake tat to I want ur receipe bcz ur receipe outcome will b perfect … pls pls mam make a video on "eggless otg wheat cake (cream) Nd vanilla cupcakes wit cream"…. actually I bought d same otg wic u r using bcz I love ur receipe Nd I want to get d perfect result so this time I bought Morphy Richards otg itself.. waiting for ur reply..next month was my son bday

  2. You can follow me on instagram https://www.instagram.com/nisahomey/ for more healthy recipes, tips and behind the scenes!

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