Masala Poori Recipe
Masala Poori is a regular poori but enriched with spices. This gives very good flavor, taste to the Poori and makes this more interesting. Relish this Masala poori with potato Bhaji / Chana Masala.
Servings: 4 people
Calories: 250kcal
Equipment
- Mixing Bowl
- Heavy Bottomed Pan
Ingredients
- 1½ Cup Wheat Flour 1 Cup - 250ml
- 3 tablespoon Gram Flour (Besan / Chickpea Flour)
- 1½ tablespoon Semolina (Sooji / Rava)
- 1 Pinch Turmeric Powder
- 1 teaspoon Salt
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder
- 1 tablespoon Kasoori Methi (Dry Fenugreek Leaves)
- 2 tablespoon Oil (Hot Oil)
- 2 Cups Oil For Deep Frying
Instructions
Preparing Poori Dough
- In a mixing bowl, add wheat flour, besan, sooji, turmeric powder, salt, coriander powder, red chili powder and kasoori methi.
- Mix everything well. Add hot oil and give a good mix.
- Add water little by little and knead it to a stiff dough. Cover and set aside 20 mins.
Shaping Poori
- After 20 mins, knead the dough. Make small lemon size dough balls out of the dough.
- Using a rolling pin, roll the dough ball to semi-thick poori.
Deep Frying
- Heat oil in a pan. When the oil is hot, gently drop a rolled poori in oil. Pat gently till the poori starts to puff up. Flip and cook other side. Take out fried poori and place in paper towel to drain excess oil.
- Repeat the same and fry the rest of the poori.
- Relish with Masala Poori with Potato Bhaji and enjoy!!!
Video
Notes
- Sooji helps to retain the puffy poori and adds a little crisp.
- Instead of plain water we can also add warm water or warm milk.
- Along with coriander powder, we can also add ¼ teaspoon Garam Masala.
- We can add fresh greens like chopped coriander or methi leaves.
- Oil should be in high flame and hot enough before dropping the rolled poori. If the oil is not hot enough, pooris will not puff up.
- After adding rolled poori in hot oil, gently pat the poori so that the oil gets on top of the poori making it puff up.
- Once the poori puffs up, flip and cook till the bubble and the sizzling sound ceases. Use a slotted spoon to take out the puffed poori.
- Keep the fried poori on top of paper towel to drain excess oil.
- Relish with Aloo masala or Chole masala!
Nutrition
Serving: 1pc | Calories: 250kcal | Carbohydrates: 50g | Protein: 8g | Fat: 10g