MASALA POORI

MASALA POORI:

                  MASALA POORI  is a popular North Indian breakfast recipe mostly served with aloo-mutter curry. It is a different version of our regular pooris prepared with simple ingredients and tastes yummy. If you are bored with the regular pooris, then this recipe is for you.

Masala poori with aloo masala curry

                        Masala poori can also be served with Mysore dal. In my opinion, it is a better choice for special occasions or festivals. Here is the preparation of this recipe... Give it a try for yourself...

      

 Ingredients:

• Whole wheat flour- 2 cups( about 15 to 20 pooris)
• Turmeric powder-1/2 tsp
• Red chilli powder- 1 tsp
• Cumin seeds-1 tsp
• Coriander powder- 1 tsp
• Ajwain seeds- 1/2 tsp
• Salt to taste
• Oil for deep frying
• Water( to make poori dough)
• Hot oil- 2 tsp
• Coriander leaves(optional)

          Preparation:

1. Take a wide bowl, place wheat flour, and add turmeric powder, red chilli powder, coriander powder, cumin seeds, ajwain seeds, salt to taste( about 1/2 tsp), coriander leaves and 2 tsp of hot oil to the flour. 
2. Mix well by adding water and make into a fine poori dough and keep it aside for at least 1/2 an hour.
3. After half an hour, take the dough and make it into small round balls. Applying some oil to the working surface and the poori roller and also apply little oil to the poori balls and press it to a round poori. 
4. Now heat oil in a pan for deep frying.
5. When the oil is hot enough, reduce the flame to medium and deep fry the pooris by flipping both the sides.
6. And place it on an absorbent paper towel, this will absorb excess oil from the pooris.
7. That's it, masala poori is ready to serve.
8. Serve with aloo masala curry or Mysore dal.

   Tips:

•  If you want a perfect puff up poori, add some 2 to 3 tsp of samolina(upma rawa), while mixing the poori dough.
• While deep frying the pooris, slightly press on the top of the pooris. This will result in a perfect puffed pooris.
• Add some finely chopped coriander leaves or 1 tsp of kasurimethi,  which adds extra flavour to the pooris and also looks good.