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| Main ingredients | Potatoes, Fine semolina, Red chilli powder, Turmeric powder, Coriander powder, Cumin powder, Whole wheat flour, Fresh coriander leaves, Oil, Tomato chutney |
| Cuisine | Indian |
| Course | Bread |
| Prep time | 35-40 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 medium potatoes, boiled peeled and grated
- ¾ cup fine semolina (barik sooji)
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- ½ cup whole wheat flour
- Salt to taste
- 2-3 tablespoons chopped fresh coriander leaves
- 2 tablespoons oil + for greasing + for deep frying
- Tomato chutney for serving
Method
- Take semolina in a bowl, add 1¼ cups water, mix well, cover with a lid and set aside for 10-15 minutes.
- Add potatoes, red chilli powder, turmeric powder, coriander powder, cumin powder, whole wheat flour, salt, coriander leaves and oil, mix well and knead into a stiff dough.
- Heat sufficient oil in a kadai.
- Divide the dough into equal portions and roll into balls. Apply little oil on the balls and on the worktop and roll each ball into thick small pooris.
- Gently slide in one poori at a time into hot oil and deep-fry till puffed and crisp. Drain on absorbent paper.
- Arrange on a serving plate and serve hot with tomato chutney.
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