Masaledar Poori | Masala Poori » Dassana’s Veg Recipes

Masaledar poori is a spicy and attractive variation of the ever well-liked poori or Indian fry bread. These masala poori are made with wholesome entire wheat flour, flavorful spices and seasonings. They are often made for breakfast or brunch or night snack or might be packed in lunch field.

Masaledar Poori is a spicy variation of Poori. You may also name these as “masala poori” or “teekha poori”. The phrase “teekha” means spicy. These spicy pooris are usually made within the Indian states of Maharashtra and Gujarat. You possibly can fluctuate spices as per your necessities.

Mainly, these are unleavened spiced fried bread made with entire wheat flour. Spices are used within the dough which supplies the poori a singular style and taste. There are additionally different variations of poori just like the stuffed poori the place potato or peas filling is stuffed contained in the poori after which deep-fried.

Now talking on pooris, there may be one other sort of a flaky fried bread that may be very well-liked in North India and is named as Kachori. The kachori is full of spiced lentil combination, potato or peas stuffing. There are a scrumptious snack to have accompanied with coriander chutney and tea.

This recipe is from my cooking faculty notes. At residence, we make one other model of masaledar poori with fewer spices. These pooris might be had simply plain with Indian chai and even with potato curry or paneer sabzi.

Step-by-Step Information

The right way to make Masaledar Poori

1. In a bowl or pan, add all of the spice powders and salt to entire wheat flour. In a clockwise order the spices are:

• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon ajwain or carom seeds
• ½ teaspoon black pepper powder
• 1 teaspoon crimson chili powder
• and 1 teaspoon salt is added within the middle

2. Combine the spice powders with the flour with a spoon, in order that the spices are evenly distributed within the flour. Then make a properly within the middle and add 1 teaspoon oil.

You possibly can add any impartial flavored oil. To make a vegetarian model you may also add ghee as an alternative of oil.

3. Add some water in components.

4. Combine after which start to knead.

5. As required, add extra water in between whereas kneading dough. The quantity of water required to knead the dough relies upon upon the standard of the flour. I added approx ½ cup water for kneading the dough.

6. Knead right into a agency and barely stiff dough including ample water. The dough shouldn’t be smooth like a Roti Dough.

7. Cowl and let the dough relaxation for half-hour.

8. Dough after half-hour. Knead once more.

9. Divide the dough into small or medium-sized balls.

10. Take every ball. Flatten it and unfold a little bit of oil on each side. Utilizing oil whereas rolling is best than utilizing wheat flour, as the entire wheat flour particles get browned or burned in oil, whereas frying.

11. Roll this ball right into a small or medium sized circle of medium thickness. Don’t make them too thick or skinny.

Frying Masaledar Poori

12. Warmth oil in a kadai or pan until it’s medium scorching. You should use any impartial flavored oil.

When the oil turns into medium scorching then gently and thoroughly slid the rolled masala poori. Start to deep fry the poori in medium scorching oil.

Whereas frying preserve the warmth to medium or medium excessive warmth. Regulate the warmth as wanted whereas frying.

13. With the assistance of a slotted spoon, gently nudge and press in order that the pooris puff up.

14. When the oil stops scorching, flip over and fry the opposite facet.

15. This manner you’ll be able to flip a few occasions for even frying and until the poori has turn out to be golden.

When golden, rigorously take away utilizing a slotted spoon draining as a lot oil within the kadai as doable. Then drain them on kitchen paper napkins to take away extra oil. Make all masaledar pooris this manner.

16. Serve the Masaledar Poori scorching plain or with a facet potato curry like Jeera Aloo or Dum Aloo or Aloo Matar or Poori Masala or any aloo sabzi.

For finest style and texture get pleasure from them scorching as they’re made. In case you are not serving instantly then you’ll be able to preserve them in an roti basket. However you’ll miss the crisp texture when you could have them scorching or heat.

You may also pack them in tiffin however they won’t be crisp and might be smooth. Neverthless they’ll nonetheless be scrumptious.

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This Masala Puri publish from the archives (September 2009) has been republished and up to date on 30 September 2021.