Masala Poori is a
twist to the regular poori with added spices, which makes it even more special.
Poori is one of the favorite breakfast items, among all age groups. Kids love
poori and with added masala make it even more special. Do try out this super delicious
Masala Poori and post your comments here. Meanwhile do check out other
interesting Chapatis/Pooris/Rotis/Naans here.
Ingredients
Here’s how to make Masala Poori with step by
step photos…
Wheat
Flour
|
2 cups
|
Red
Chilli Powder
|
1 tsp
|
Coriander
Powder/Dhaniya Powder
|
1 tsp
|
1 tsp
|
|
Black
Pepper Powder/Milagu Thool
|
½ tsp
|
Turmeric
Powder/Manjal Thool
|
½ tsp
|
Omam/Ajwain
|
½ tsp
|
Salt
|
As needed
|
Oil/Ghee
|
2 tsp
to make dough
|
Oil
|
For frying
pooris
|
Preparation Time: 15 minutes Course:
Breakfast,Lunch/Dinner
Cooking Time: 30 minutes Cuisine: Indian
Author: Priya Anandakumar
Other Parathas and Chapathis varieties that might be of your interest...
Method
In a wide bowl, add whole wheat flour, red
chilli powder, coriander powder, cumin powder, turmeric powder, black pepper
powder, omam and salt.
Mix everything rally well with either spoon or
hand, so that the spices are evenly distributed in the flour.
Add some water, mix and then begin to knead.
Add needed water in between while kneading the
dough and make firm dough. Finally add 2 tsp of ghee and knead really well.
Cover and let the masala poori dough rest for
about 30 minutes.
Open the lid and knead the dough again. Divide the dough into small balls.
Dust each ball with wheat flour. Roll the dough
ball into a circle, it should be a little thick. If it is really thin then the
pooris will not puff up.
Heat oil in a kadai for frying the pooris.
Gently slide the masala poori into the hot oil. Cook the pooris on medium high
flame only. If you cook on low flame, the pooris will not puff up.
Now press the poori from one side with a slotted
spoon, this will help the poori to puff up.
Fry on both sides and drain it on a
paper towel.
Serve hot with any kurma variety of your choice
or just with a bowl of yogurt/curd.
Delicous, spicy and tasty Masala Poori is ready
to enjoyed.
Suggestions:
Cook the pooris on medium high flame.
You can add about 2 tbsp of sooji to keep the
pooris puffed up for some time, but here I have not added sooji.
Other Parathas and Chapathis varieties that might be of your interest...
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Priya Anandakumar