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Main Ingredients | Refined Flour, Semolina |
Cuisine | Indian |
Course | Breads |
Prep Time | 26-30 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Masala Poori
- 1 cup Refined Flour
- 1/3 cup Semolina
- to deep fry Oil
- 1/4 teaspoon Carom seeds (ajwain)
- to taste Salt
- 1/2 cup Gram flour (besan)
- 1/4 teaspoon Fennel seeds (saunf)
- 1/4 teaspoon Cumin seeds
- a pinch Baking soda
- 1/4 teaspoon Chaat masala
- 1/4 teaspoon Red chilli powder
- a pinch Turmeric powder
- 1/2 tablespoon Fresh coriander, finely chopped
Method
- Heat sufficient oil in a kadai. Mix together flour, rawa, carom seeds and salt with sufficient water in a bowl and knead into a dough.
- Apply a little oil to the dough. Cover with damp muslin cloth and keep aside for some time.
- In another bowl mix together gram flour, fennel seeds powder, cumin seeds, baking soda, chaat masala, red chilli powder, turmeric powder and salt.
- Add coriander leaves and a little water and mix well. Add 1 tsp hot oil and mix well.
- Divide the dough into equal balls, shape each ball into a katori, stuff with a portion of besan mixture, gather the edges and seal.
- Apply a little oil to each and roll into small pooris.
- Deep-fry pooris in the hot oil till golden brown and crisp. Drain on absorbent paper. Serve hot.
Nutrition Info
Calories | 1074 |
Carbohydrates | 159 |
Protein | 30.3 |
Fat | 35.2 |
Other Fiber | Fiber- 8.8gm |
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