Masala Poori Recipe

Updated at: Thu, 17 Aug 2023 13:04:58 GMT

Step 1

In a wide bowl, take the atta/Whole wheat flour, besan flour,turmeric powder, red chilli powder, dhania powder, garam masala powder, amchur powder( If adding), carom seeds, salt and cooking oil.Mix well. To this add water little by little and make a soft, non-sticky dough. Grease the dough with oil lightly and keep it covered with a lid for 15-30 minutes. After the resting time, take the dough and make golf ball size.Roll a dough ball and dust in the wheat flour. Roll it thick and make small, thick circle. Poori will not puff up if you roll it thin. If there is any hole in the poori, then poori won’t puff up well.So make sure to roll it accordingly. Make all the poori and arrange them in a plate. In the mean time, heat oil in a kadai to deep fry the poori. When the oil is heated, drop a pinch of dough. If it rises to the top immediately without browning, oil temperature is right.Take a rolled poori, pat it well to remove the excess dusting and drop the rolled poori in oil. Deep fry one at a time. As soon as you drop the poori in oil, it will rise to the top. At that time, press it gently with a ladle. It will puff up nicely.Flip the poori and cook for a minute. Remove in a tissue and serve hot with Poori bhaji or Aamras. Stack the poori one above the other and store it when its warm. Poori will turn soft and stays good for hours. If you let the poori dry in air, it will become chewy. So if you carry this puri for travel,store it when warm. Enjoy !

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