Poori Masala and Chole Bhatura are some of the most popular combo served in most of the Indian Restaurants. Aloo masala or chole masala are the popular accompaniment for poori. Instead of making plain whole wheat poori, we can enhance the poori by adding spices like coriander powder, red chili powder and kasoori methi. Adding little besan gives a nice taste and texture to poori. Adding these extra ingredients makes this masala poori more interesting. I love serving Masala Poori with Aloo Kurma. The masala in the kurma go hand-in-hand with poori making the whole combo so delicious.
Tips for making Masala Poori:
- Sooji helps to retain the puffy poori and adds a little crisp.
- Instead of plain water we can also add warm water or warm milk.
- Along with coriander powder, we can also add 1/4 tsp Garam Masala.
- We can add fresh greens like chopped coriander or methi leaves.
- Oil should be in high flame and hot enough before dropping the rolled poori. If the oil is not hot enough, pooris will not puff up.
- After adding rolled poori in hot oil, gently pat the poori so that the oil gets on top of the poori making it puff up.
- Once the poori puffs up, flip and cook till the bubble and the sizzling sound ceases. Use a slotted spoon to take out the puffed poori.
- Keep the fried poori on top of paper towel to drain excess oil.
- Relish with Aloo masala or Chole masala!
Recipe Card for Masala Poori Recipe :
Masala poori Recipe
Masala Poori, regular poori enriched with spices makes this poori more interesting. Relish this Masala poori with potato Bhaji. Learn here how to make this Masala Poori with step by step Pictures and video!
Servings 4 people
Calories 250kcal
Equipment
- Mixing Bowl
- Heavy Bottomed Pan
Ingredients
- 1½ Cup Wheat Flour 1 Cup - 250ml
- 3 tbsp Gram Flour (Besan / Chickpea Flour)
- 1½ tbsp Semolina (Sooji / Rava)
- 1 Pinch Turmeric Powder
- 1 tsp Salt
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- 1 tbsp Kasoori Methi (Dry Fenugreek Leaves)
- 2 tbsp Oil (Hot Oil)
- 2 Cups Oil For Deep Frying
Instructions
Preparing Poori Dough
- In a mixing bowl, add wheat flour, besan, sooji, turmeric powder, salt, coriander powder, red chili powder and kasoori methi.
- Mix everything well. Add hot oil and give a good mix.
- Add water little by little and knead it to a stiff dough. Cover and set aside 20 mins.
Shaping Poori
- After 20 mins, knead the dough. Make small lemon size dough balls out of the dough.
- Using a rolling pin, roll the dough ball to semi-thick poori.
Deep Frying
- Heat oil in a pan. When the oil is hot, gently drop a rolled poori in oil. Pat gently till the poori starts to puff up. Flip and cook other side. Take out fried poori and place in paper towel to drain excess oil.
- Repeat the same and fry the rest of the poori.
- Relish with Masala Poori with Potato Bhaji and enjoy!!!
Nutrition
Serving: 1pc | Calories: 250kcal | Carbohydrates: 50g | Protein: 8g | Fat: 10g
INSTRUCTIONS
PREPARING POORI DOUGH
- In a mixing bowl, add wheat flour, besan, sooji, turmeric powder, salt, coriander powder, red chili powder and kasoori methi.
- Mix everything well. Add hot oil and give a good mix.
- Add water little by little and knead it to a stiff dough.
- Cover and set aside 20 mins.
SHAPING POORI
- After 20 mins, knead the dough. Make small lemon size dough balls out of the dough.
- Using a rolling pin, roll the dough ball to semi-thick poori.
DEEP FRYING
- Heat oil in a pan. When the oil is hot, gently drop a rolled poori in oil. Pat gently till the poori starts to puff up.
- Flip and cook other side. Take out fried poori and place in paper towel to drain excess oil. Repeat the same and fry the rest of the poori.
- Relish with Masala Poori with Potato Bhaji and enjoy!!!
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