Masala Poori is made with whole wheat flour, some spices along with herbs and is usually paired with some potato gravy or sabzi that is quite filling. Poori’s are made in variety and is a very famous breakfast usually eaten in almost every India home other than the south india. It is commonly paired with Aloo ki sabzi or Paneer dish or choice of Raita (flavoured yogurt) or AamRas try out just to be simple it is served with Pickle and Tea and this is quite filling and wholesome meal. I like to Poori’s with only mango pickle. What do you prefer?
Pooris are Indian’s favourite breakfast and it is also served at special and ceremonial functions and offered as Prasadam (offering) after prayers.
Let’s head to making this super simple recipe.
Ingredients:
- 1.5 cups whole Wheat flour
- 0.5 cup Semolina
- ½ tsp Turmeric powder
- ½ tsp Asafetida powder
- 1 tsp Red chilli powder
- 1 tsp Carom seeds
- 1 tsp Cumin Seeds
- 1 tbsp Kasoori Methi (dried fenugreek leaves)
- 4 – 5 green chillies, chopped
- 1 cup yogurt
- Water as required
- Salt as required
- Oil for frying
Procedure:
In a wide bowl, place the wheat flour and semolina and mix well.
Now add carom seeds, turmeric powder, red chilli powder, cumin seeds, green chilies, asafetida, kasoori methi, salt and mix well.
Add a cup of yogurt and start to form a dough. Little by little add water as required to make a slightly firm dough.
Once the dough is formed, cover and allow it to rest for atleast 20 minutes.
Thereafter, knead the dough again and divide them into equal small portions. Roll them into round balls. Take few drops of oil on your fingers and apply it on your working surface as well the rolling pin. Coat each ball with a little oil and roll into flat round shape as shown in the below picture. Please note that I have not used flour to dust the balls, because dusting of flour will discolour the frying oil very soon.
Heat oil in a heavy bottom pan or Kadhai. While the oil is getting hot, flatten out the Poori’s.
To test if the oil is hot enough for frying, take a pinch of dough and drop into the oil, it should sizzle and come up. This indicates that your oil is ready for frying. Poori’s should be fried on medium heat.
Gently place the Poori into the hot oil and after few seconds drizzle the oil from the sides over the Poori. Once the Poori starts to puff up, gently press the Poori with the back of a slotted spoon allowing it to cook from all sides. Flip over the poori and cook on the other side, until it is golden colour.
Strain the Poori with the help of slotted spoon and place them over absorbent paper towel to absorb excess oil. Repeat this process, until the whole Poori’s are fried.
Serve it with Potato gravy, Chicken curry, Raita or just have it along with a hot cup of tea as I would like….. also Poori with Aam Ras is divine and match made in heaven. Aam Ras is a mango delicacy relished in summer. You may check this traditional and healthy recipe AamRas / Keri No Ras
Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!
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