Masala Poori!
Wheat flour pooris all the time? Isn’t it boring?
Give these spiced and flavorful pooris a try! These masala pooris are soft, crispy, and infused with the subtle taste of shallots, which can be enjoyed with chutney, yogurt, curries or pickles too.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix the whole wheat flour, semolina, carom seeds, cumin seeds, coriander powder red chilli flakes, turmeric powder, garam masala, 1 tbsp oil and a pinch of salt.
Add the finely chopped green part of the shallots to the bowl and mix them well with the flour mixture.
Gradually add water, a little at a time, and knead the dough until it is smooth and firm. It should not be too soft or too hard. Adjust the water accordingly.
Once the dough is ready, brush it with a tbsp of oil and gently knead it again for a few seconds.
Cover the dough with a damp cloth and set aside for 5-10 minutes.
Heat oil in a deep frying pan or kadai over medium-high heat for deep frying the pooris.
Divide the dough into small lemon-sized portions.
Take one portion at a time and roll them into smooth balls.
Roll out each dough ball into a flat circle about 3-4 inches in diameter. Aim for a thickness of around ¼ inch. (Dust some flour on the rolling surface to prevent sticking).
Gently slide the rolled poori into the hot oil and press it lightly with a slotted spoon to help it puff up.
Turn the poori when puffed up and fry till golden brown and crispy from both sides.
Remove the puffed poori from the oil using a slotted spoon and place it on the kitchen towel to absorb any excess oil.
Repeat the process with the remaining dough balls.
Serve the pooris hot with potato curry, channa curry, chutney, yogurt or pickle.
When rolling the pooris, ensure they are neither too thick nor too thin.
Adding shallots to the dough gives a subtle flavour to the pooris.
Keep the oil temperature consistent while frying the pooris.
If you prefer plain pooris, omit the spices mentioned in the recipe and follow the same steps to make delicious plain wheat pooris.
How do I make masala poori crispy and puffed up?
To achieve crispy and puffed masala poori, ensure that the oil is hot enough before frying. When you slide the rolled poori into the oil, gently press it with a slotted spoon to encourage it to puff up. Fry until golden brown on both sides for the best texture.
Can I make masala poori gluten-free?
Yes, you can make a gluten-free version of masala poori by substituting whole wheat flour with a gluten-free flour blend, such as rice flour or chickpea flour. Keep in mind that the texture may vary, so you might need to adjust the water content in the dough.
What are some good side dishes to serve with masala poori?
Masala poori pairs wonderfully with a variety of dishes. You can serve it with potato curry, channa curry, yogurt, chutney, or pickles. These accompaniments enhance the flavors and make for a delightful meal.
How should I store leftover masala poori?
To store leftover masala poori, allow them to cool completely, then place them in an airtight container. They can be kept at room temperature for up to a day or refrigerated for up to three days. Reheat them in a pan or microwave before serving to regain some crispiness.
What can I substitute for shallots in masala poori?
If you don't have shallots on hand, you can substitute them with finely chopped onions or green onions. Both options will add a similar flavor profile to the masala poori, enhancing its taste.
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