PISTA POORIE
With Deepaavali just around the corner, the sweet shops are competing in showcasing their most innovative food crafts. It is amazing to watch the multitudes of edible art pieces crafted in different colours and shapes using just maida ( plain flour ), sugar and ghee as the basic ingredients.
Pista Poorie is Badam Poorie's sister sweet, the basic ingredients being maida, sugar and pista.
INGREDIENTS
Maida - 2 cups
Ghee - 5 tbsps
Rice flour - 3 tbsps
Pista - 1 cup
Cooking soda - 1 pinch
Edible colour green - 2 pinches
Sugar - 2 cups
Lime juice - a few drops
Oil - for frying
METHOD
1. Blanch pista and grind into a smooth paste adding one pinch of edible green colour and little water.
2. Mix cooking soda and maida and rub two tbsps of ghee into it, until the mixture resembles bread crumbs.
3. Add the ground pista paste and make a soft dough sprinkling little water if necessary.
4. Beat the remaining three tbsps of ghee and three tbsps of rice flour into a smooth paste. This is called 'saati'.
5. Divide the pista and maida dough into four portions and knead them into balls.
6. Roll one ball into a thin chapati using a rolling pin.
7. Apply one spoon of saati all over the chapati and keep aside.
8. Roll out another chapati and place it on the previous chapati painted with saati.
9. Apply saati over the second chapati.
10. Repeat the same with two more chapaties.
11. Apply saati on the fourth and last chapati and tightly roll all the chapaties together.
12. Cut the roll using a sharp knife into ten slices.
13. Roll out the cut pieces into 1/4 inch thick poories with the cut sides up, dusting with rice flour if necessary.
14. Heat oil in a kadai.
15. In the mean while wash the mixer used for grinding pista with little water and add it to the sugar with two more cups of water. Add a pinch of edible colour and boil the same till it reaches one thread consistency. Add a few drops of lime juice to lend gloss to the finished product.
16. When the oil is hot enough turn down flame to medium and fry the pista poories till the edges start turning golden brown in colour.
17. Drain the poories and then dip them in the hot sugar syrup coating them well with the syrup.
18. Remove poories from the syrup after three minutes and arrange them on a plate.
19. Garnish with fried pista pieces.
20.Thoroughly cool the Pista Poories before storing .
Enjoy the Pista Poories with your grand Deepaavali spread.
