Masala Poori Recipe | How to Make Masala Poori
Masala poori is an extension of plain pooris made with whole wheat flour and spices. It can go well with any of your favorites sabzi, chutney, and pickles. Also, you can enjoy it without any side dish. Let's get started.
Ingredients for Masala Poori:
Wheat flour - 2 cups (300 grams)
Chickpea Flour - 1/2 Cup (100 grams)
Semolina - 1/2 Cup (90 grams)
Salt - 1 tsp
Carom seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Oil - 1 tbsp
Oil for frying
Masala Poori Recipe
To prepare Masala poori, let us start with dough preparation. Take 2 cups of wheat flour in a bowl and add 1/2 cup of besan and 1/2 cup of sooji to it. Adding sooji will make pooris crispy and delicious.
Now, add 1 tsp of salt, 1/2 tsp of carom seeds, 1/2 tsp of cumin seeds, 1/4 tsp of turmeric powder, 1/2 tsp of crushed red chili, some chopped green coriander, 1 tbsp of oil to the flour, and mix well.
Adding carom seeds will enhance the poori taste, and turmeric will give a nice color to the pooris.
Pour water gradually and knead a stiff dough similar to the plain poori dough. Once done, add a little oil and knead the dough for 4-5 minutes. Cover and rest the dough for 20 mins to set.
After 20 minutes, apply a little oil to your hand and knead the dough for 2-3 minutes to make it soft. Next, divide it into small pieces and fold each piece of dough into a Loi.
Take a Loi, apply a little oil over it, and roll it into a poori. Preheat the oil in the Kadai for frying poori. When the oil is hot, drop a rolled poori in it, and press it down with a spatula as soon as it comes up to the surface.
When the poori is completely puffed up, turn it upside down and fry it till golden brown from both sides.
Once the poori turns golden brown, take it out on a plate and fry all the pooris similarly. From the prepared dough, we got 17 pooris.
Masala poori is ready to be served. Enjoy hot with your favorite sabzi, chutney, and achar.