Masala Poori

Sat, 5 November 2022

INGREDIENTS:

• 1½ Cup Wheat Flour 1 Cup - 250ml

• 2 tbsp semolina

• 3 tbsp Gram Flour (Besan/ Chickpea Flour)

• ½ tsp red chilli powder

• ¼ tsp turmeric

• ½ tsp coriander powder

• ¼ tsp cumin powder

• ½ tsp garam masala

• ¼ tsp ajwain / carom seeds

• A pinch of garlic powder

• 1 tbsp fresh coriander Leaves

• ½ tsp salt

• 2 tsp oil

• ¾ cup water to knead

• Oil for frying

METHOD:

1. Firstly, in a large mixing bowl take 1½ cup wheat flour, 3 tbsp Gram Flour and 2 tbsp semolina. adding r semolina makes poori crisp.

2. Add ½ tsp red chilli powder, ¼ tsp turmeric, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, ¼ tsp ajwain, pinch garlic powder and 1 tbsp fresh coriander leaves and ½ tsp salt

3. Mix everything well. Add 2 tsp hot oil and give a good mix.

4. Add water little by little and knead for 5 minutes or until a tight dough is formed. Cover and set aside 20 mins.

SHAPING POORI

1. After 20 mins, knead the dough again and add a tsp of oil and knead the dough again. Before rolling into lemon size balls

2. Pinch a small lime sized balls and grease with oil.

3. roll the dough evenly into circles using a rolling pin. roll neither too thin nor thick.

DEEP FRYING

1. Heat oil in a deep-frying pan or kadai. when the oil is sufficiently hot, add one poori.

2. Press with the spoon to puff up.

3. Once they puff, it will automatically turn over. if not, once the bottom side is golden brown, turn over the poori.

4. Drain the poori into tissue paper to remove excess oil.

5. Finally, serve puri with curries of your choice.