13 Dec Masala pooris
Masala poori is a popular Indian fried bread made by kneading whole wheat flour with aromatic spices and then deep-frying it until golden and crisp. Unlike plain poori, masala poori is flavored with ingredients such as red chili powder, turmeric, cumin, sesame seeds and ajwain, which give it a distinctive taste and aroma. It is commonly enjoyed as a breakfast or festive dish and pairs well with potato curry, chana masala, or curd. Made using wheat atta, masala poori provides more fiber and nutrients than refined-flour pooris, making it a flavorful yet relatively wholesome traditional food.
Ingredients
- Whole wheat flour (atta) – 2 cup (240 g)
- Semolina (sooji/rava) – 2 tbsp
- Red chili powder – ½ tsp
- Turmeric powder – ¼ tsp
- Sesame seeds – 1 tsp
- Cumin seeds (jeera) – ½ tsp
- Carom seeds (ajwain) – ¼ tsp (optional, aids digestion)
- Salt – to taste
- Oil – 1 tsp (for dough)
- Water – as needed (to knead stiff dough)
- Oil – for deep frying
COOK TIME
25 minutes
CALORIES
100 kcal
PROTEIN
3 gm
FIBER
2 gm
SERVES
4( 8 puris each)
CARBOHYDRATES
14 gm
Instructions
Mix dry ingredients
In a bowl, combine atta, sooji, all spices, salt, cumin seeds, sesame seeds and carrom seeds .
Add oil & knead
Add 1 tsp oil and mix well. Gradually add water and knead into a tight, stiff dough.
Rest dough
Cover and rest for 15–20 minutes.
Roll pooris
Divide dough into small balls. Roll into small discs (not too thin).Pierce them with a fork so that they do not puff up. Otherwise the pooris will not turn out crisp.
Fry
Heat oil on medium heat. Fry pooris until they turn golden brown on both sides.
Drain & serve
Drain on paper towels. Serve hot with potato curry, chana masala, or curd.
Notes
These pooris are best eating options while long travels. Or stored and eaten when you are busy and the kids have long hours of stay at home!
Though fried, they are better options to fluor and sugar laden stuff such as biscuits and cookies as they contain spices which also add nutritive value .
Also the whole wheat fluor can be replaced by low gluten khapli wheat fluor or gluten free flours such as Sorghum, ragi etc,
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