9 November, 2016
Spicy Masala Poori
For Masala Poori –
- Whole wheat flour (atta) – 2 cups
- Red chilli powder – 1 tsp
- Jeera Powder – 1 tsp
- Black pepper powder – ½ tsp
- Turmeric powder – ½ tsp
- Ajwain – 1 tbsp
- Sesame seeds – 1 tsp
- Coriander – 2-4 tsp (chopped)
- Salt – according to taste
- Oil – 2 tbsp
- Water – ½ cup or as required for kneading
- oil – for frying
In a bowl, mix atta with red chilli powder, Jeera powder, black pepper powder, turmeric powder, ajwain, sesame seeds, coriander leaves and oil.
Add water as required to knead into a firm dough with sufficient water. (You can also see our recipe for how to knead dough). Cover and let the dough rest for 30 minutes. Now, divide the dough into equal sized balls.
Roll the dough ball into poori of medium thickness.
Heat oil in a kadai and slide the rolled poori and deep fry in hot oil. Flip the poori and gently press with a spoon so that the poori puffs up. Fry until golden from both the sides. Drain it on tissue paper so that it can soak its excess oil. Masala poori is ready to serve now.
Serving Tip –
Serve hot masala poori with aloo ki subzi, pickle and chutney…….