Masala Poori

Masala Poori – a spicy variant of Poori made from unleavened spiced whole wheat flour. Spices like Red Chilli Powder, Turmeric Powder, are added while making the dough to give it a unique taste and flavor. From the same dough, you can prepare either soft Masala Poori (served with Bhaji) or crispy Masala Poori (served as Tea time snack).


Incredients

  • 2 cup Wheat Flour

  • 1 tbsp Kasuri Methi (dried Fenugreek Leaves)

  • 2 tsp. Red Chilli Powder

  • ½ tsp. Turmeric Powder

  • ½ tsp. Ajwain (Carom Seeds)

  • ½ tsp. Garam Masala

  • 1 tbsp. Oil for kneading

  • Salt to taste

  • Rani Filtered Cottonseed Oil for deep fry

Steps

  • In a bowl, add wheat flour and all spices – Kasuri Methi, Red Chilli Powder, Turmeric Powder, Ajwain,

  • Garam Masala and Salt.

  • Add 1 tbsp. Oil, mix well all the ingredients.

  • Now, add water as required and prepare the medium soft dough.

  • Cover the dough with a wet cotton cloth and let it rest for 15 – 20 minutes.

  • To prepare Soft Masala Poori

  • Heat Rani Filtered Cottonseed Oil on medium-high flame

  • Divide the dough into medium size balls.

  • Sprinkle some flour and roll the ball into 3 – 4-inch size circle.

  • Don’t roll it too thick or thin.

  • Deep fry rolled Pooris immediately in hot oil.

  • Using a slotted spoon, gently press so that pooris puff up.

  • Fry until they puffed up and cooked from both the sides.

  • Drain the Masala Poori on a paper napkin to remove excess oil.

  • Serve hot with Potato Bhaji.

  • To prepare Crispy Masala Poori

  • Take a large portion of the dough and roll into an 8 – 10-inch size round chapati.

  • Using cookie cutter cut the chapatti into small size Pooris.

  • Remove excess dough and roll again.

  • Prick Pooris with a fork in 3 to 4 places, to make sure that Pooris will not puff up while frying.

  • Place Pooris on a cotton cloth and let them dry for 2 – 3 hours, flip once in between and dry from

  • another side.

  • Heat Rani Filtered Cottonseed Oil in a pan over the medium-low flame.

  • Deep fry few Pooris at a time until they turn golden brown and crispy.

  • Drain excess oil and place on a paper napkin.

  • Serve as Tea time snack.

  • After cooling down, store in air-tight container and consume within 3 – 4 weeks.

October 09, 2017

   Easy   

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