One of the few breakfast recipes that is been loved by all at home is poori. It doesn’t need variation and the family never gets bored of the classic version. but when I started to pack snack box for my daughter, I started making many variation to the classic dishes. This masala poori is one among them.
I make this poories in coin size to pack in her lunchbox and she happily finishes it and also shares it with her friends. It also works great for travel. I usually roll these poories thick and then deep fry it for packing them for travel. It can be eaten as it is during the travel time or with any pickle. It also pairs well with all type of kurma.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: approx. 10 to 13 poories
Wheat flour – 1 cup
Gram flour – 2 tbsp
Rava / Semolina – 1 tbsp
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Coriander powder – ½ tsp
Caraway seeds – ¼ tsp
Kasuri methi – 1 tbsp
Coriander leaves – 1 tbsp
Salt – to taste
Water – for making dough
Oil – for deep frying
Method with step by step pictures:
1) In a mixing bowl, add wheat flour, besan flour, rava.
2) To the same pan, add turmeric powder, red chilli powder, coriander powder, caraway seeds, kasuri methi, coriander leaves and salt to taste.
3) First, mix it well without adding water.
4) Then, slowly add water, start mixing the flour and make a smooth and soft dough.
5) Divide the dough into equal size balls. I took big amla size balls.
6) Dust the balls in wheat flour and roll it as a circular disc. You may use oil for the same instead of wheat flour.
7) Once rolled, fry the poories in a hot oil. Make sure to have sufficient quantity oil. the poori has to be immersed in oil when the poori is put in the oil.
8) Using a ladle, gently press down the poories. The poories start to puff off.
9) Flip to cook the other side.
10) When the both the side are cooked, transfer to a plate with kichen towel.
11) Drain the excess oil and serve hot with potato masala.
1) Poori is an indian flat bread served for both breakfast and dinner.
2) It pairs well with potato masala however one can eat it as such or with indian pickle.
1) Roll small size balls to make pooris. This way, you can use less oil and at the same time perfectly fry poories.
2) Do not fry poories for long time. since we have added rava, the poories become hard.
3) Increase or decrease the spice level according to your personal preference.
4) Do keep the dough or rolled poories idle for a long time. If you keep the rolled poories idle for longtime, then the poories may not puff up.
5) If you are packing these poories for travel, make sure to roll the poories thick and then pack it.