Poori is fried Indian bread served mostly with Aloo bhaji or Chhole and very popular breakfast meal not just in North India but all over India with different combination of bhaji and names of Poori. This recipe of poori makes it really crispy on the out but very soft within.
So let’s get ready to cook Masala Poori.
PREPARATION TIME: 20 mins COOKING TIME: 5 mins
- 1-1/2 cup Whole Wheat Flour
- 1/2 cup Semolina (Sooji/Rawa)
- 1 tablespoon Gram Flour (Besan)
- 1 teaspoon Red Chilli Powder
- 2 tablespoon oil
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Caraway/Carom seeds (Ajwain)
- 1 teaspoon kasuri methi
- Water to knead the dough
- Salt to taste
- Oil for deep frying
Method to Cook:
Firstly, take all the ingredients in a bowl and knead a stiff dough. Make it neither too soft nor too stiff. Coat it with little more oil and knead again so that it absorbs all the oil. Keep aside for about 15-20 minutes.
Now, take a kadai or pan. Heat oil in it for frying. When the oil is really hot then it gets ready for frying, else poori will not fluff completely.
While oil is heating up, you can take small balls of dough and roll it out to make poori. It should not be too thick or too thin.
When the oil is heated, fry the poori and try pressing it on the top so it starts fluffing. Once it fluffs completely, turn the side so that the other side is fried as well. When the poori is golden brown, you can take it out and keep on the tissue paper so that the extra oil is soaked.
Serve hot pooris with the bhaji of your choice like aloo, chhole etc.