Masala Poori

Name: Masala Poori
Total time: 2100 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 1/2 cup Whole wheat flour (atta/godhuma pindi); 11/2 cup Semolina (sooji rava) (optional); 1/2 tsp Turmeric powder (haldi/pasupu); 1 tsp Red chilli powder (laal mirch/karam podi); 1 tsp Cumin seeds (dhania/dhaniyala podi); 1 Tsp Carom seeds (ajwain/vaamu); 1/4 tsp Asafoetida (hing/inguvai; 1 1/2 tsp Kasoori methi, crushed (dried methi leaves) (optional); 3-4 green chilies; 1 cup yogurt; to taste Salt; Water as required to make poori dough; As needed Oil for deep frying

Inish Issac @InishKitchen

#deepfried #goldenapron
Masala Puri is made with whole wheat flour and spices and herbs and is usually paired with some potato gravy or sabzi that is quite filling or an evening tea time snack.

Inish Issac @InishKitchen

#deepfried #goldenapron
Masala Puri is made with whole wheat flour and spices and herbs and is usually paired with some potato gravy or sabzi that is quite filling or an evening tea time snack.

Saved

Ingredients

35 minutes

5 servings

1 1/2 cupWhole wheat flour (atta/godhuma pindi)
11/2 cupSemolina (sooji rava) (optional)
1/2 tspTurmeric powder (haldi/pasupu)
1 tspRed chilli powder (laal mirch/karam podi)
1 tspCumin seeds (dhania/dhaniyala podi)
1 TspCarom seeds (ajwain/vaamu)
1/4 tspAsafoetida (hing/inguvai
1 1/2 tspKasoori methi, crushed (dried methi leaves) (optional)
3-4 green chilies
1 cupyogurt
to tasteSalt
Water as required to make poori dough
As neededOil for deep frying

Saved

Steps

35 minutes

1

In a wide bowl, place whole wheat flour, semolina, carom seeds, turmeric powder, red chilli powder, cumin seeds, green chilies, asafoetida, kasoori methi and salt.
2

Add yogurt and mix well into the flour mixture. Slowly add water to form a slightly firm dough. Cover and allow to sit for at least 20 minutes.
3

Now divide the kneaded poori dough. Shape them into round balls. Coat the working surface as well as the rolling pin with a little oil. Coat each ball with a little oil (do not dust with flour) and roll into a flat round shape.
4

Heat oil in a heavy bottomed vessel or kadhai till hot. If you place a small piece of dough in the oil, it should sizzle up. Reduce heat to medium and place a rolled puri into the oil and with very gentle pressure press with the back of a slotted ladle till it puffs up.
5

Flip over the poori and allow to cook for a few seconds till it attains a light golden shade. Place the poori over an absorbent paper towel to absorb excess oil. Prepare pooris with the rest of the balls and serve warm.