Hot crispy Aloe Vera poori

Servings: 2-3
Preparation time: 10 minutes.
Making dough time: 4-5 minutes.
Rolling poori time: 4-5 minutes.
Frying time: 10 minutes.
Total time: 30 minutes.

The idea for this “Aloe Vera Poori “came from a casual chat with my neighbour, who has lush aloe vera bushes in his balcony pot. Knowing I am a food blogger, he challenged me with a smile “Why don’t you cook something from this aloe vera leaf?”

Aloe vera is widely appreciated for its soothing and detoxifying qualities. It helps in digestion, supports hydration, and is rich in vitamins, minerals, and antioxidants. When incorporated into food, it not only enhances nutrition but also offers a natural cooling effect, making aloe vera poori a wholesome and refreshing choice, especially in warmer months.

Indian cuisines are full of tradition, flavour and spices. Try and enjoy these tasty, yummy and lip smacking ‘Aloe-Vera poori’, which is made with aloe-gel and spices like black pepper and ajwain (carom seed).

The aloe vera pulp, known for its cooling and health-boosting properties, blended beautifully into the poori dough, giving it a soft texture. Crispy on the outside and fluffy inside, these poories bring a unique twist to traditional poori.

It is really delicious, wonderful and flavourful, and above all it is nutritious too. As the world knows that Aloe-gel contains beta-carotene, vitamin C, vitamin E. Nowadays aloe gel is easily available in the stores.

Ingredients:

Aatta (wheat flour): 150 gm
Aloe Vera leaf: 1 no.
Ajwain: ¼ teaspoon
Salt: ¼ teaspoon
Black pepper powder: ½ teaspoon
Ghee (clarified butter): 1 tablespoon
Cooking oil: for deep frying

Preparation:

Method to separate Aloe Vera pulp:
Cut Aloe Vera leaf into 4-5 inch long pieces; Leave it for 5- 10 minutes, the bitter yellow liquid will come out.
Discard thin layer from both end having yellow liquid, cut longitudinally into 2-3 pieces. See as photos given here.
Peel off skin the aloe Vera as photo.
Put Aloe Vera pulp in mixer grinder; grind it on minimum speed to make the juice. Take a bowl, keep soup strainer over it, pour ground pulp, and sieve.

For making dough:

Take a wide vessel; pour Aatta, ghee, black pepper powder, Ajwain and salt, mix well, add prepared aloe Vera juice and knead, make a soft dough. (The dough can be made in food processor also).
Cover and Keep aside, to be used after 10-20 minutes.

Method:

Divide dough into 10-12 parts and make balls, roll the ball in 3-4 inch diameter circle.
Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly, if it does not comes up, means oil is not hot enough, wait for a while and check it again.
Deep fry the poori on high flame. After they start to puff slowly turn over. Fry till it becomes golden brown.
Now, mouth watering Aloe Vera poori is ready to eat with “Aaloo (potato) sabji” or any sabji along with “Raw Papaya Raita”