Jeera Poori

Jeera poori - a sugary fried snack.

I tasted it long back in a canteen in Tuticorin and learned that they do some make-over on their leftover pooris and sell as delicious dessert with evening tea. I have never heard of such a thing before....may be it was/is a local snack or an invention to attract the crowd.  All the workers would rush to get this sugary poori and it will be sold even before the tea break begins:) My colleague Ambika akka, would drag me there to get our quota from our friendly waiter, who would sneak some for our table as per plan:) Recently I prepared poori with kilangu (yellow potato masal) on a Saturday and made these jeera poori with afternoon tea to surprise my hubby. Though it is nothing but sugar and oil, it will definitely brighten up a lazy weekend. Try this and enjoy!

Poori:

All purpose flour - 3/4 cup
oil - 200 ml (deep fry)
salt - a pinch
water - to knead.

jeera / syrup:

Sugar - 1/2 cup
water 1/2 cup
orange food color - a pinch
cardamom powder - a pinch
rose essence - a drop
almond / cashew - 3

Method:
Mix salt, baking soda, maida well. Add water little by little to get a thick smooth dough. Flatten them into small circles using chapthi rolling pin and base.
Deep fry them till crispy, drain oil and keep aside.

(We can use left over wheat poori too)

In a separate vessel mix sugar and water and bring to a boil. Let it give a lot of bubbles and reach a 'single thread consistency'.Add cardamom powder, rose essence and switch off.

Arrange the pooris on a large plate and drizzle the sugar syrup over the pooris.
After some time flip and sprinkle more syrup. Sprinkle finely chopped nuts and let it soak for 10 minutes or more.

Jeera poori is ready!

Serving suggestion:
Serve hot / cold as dessert or snack.