How to make Khaari Poori -

Whole wheat dough stuffed with gram flour mixture, rolled into pooris and deep-fried.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Wholewheat Flour, Coriander Seeds (साबुत सूखा धनिया)

Cuisine : Maharashtrian

Course : Snacks and Starters

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For more recipes related to Khaari Poori checkout Sakharechi Poli, Wholemeal Fresh Dough Thin Crust Pizza. You can also find more Snacks and Starters recipes like Lettuce Parcels Keema Aloo Samosa Butterfly Prawns Crispy Chicken Fingers with Wasabi Peas

Khaari Poori

Khaari Poori Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Khaari Poori Recipe

  • Wholewheat Flour 1½ cups

  • Coriander Seeds 1 tablespoon

  • Cumin seeds 1 tablespoon

  • Ghee 1 tablespoon

  • Green chillies finely chopped 2

  • Gram flour (besan) 2 tablespoon

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder ½ teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Oil for deep-f

Method

Step 1

Dry roast corianderseeds and cumin seeds in a non-stick pan till fragrant. Transfer on a worktop and crush finely with rolling pin.

Step 2

Place the same pan back onheat, add ghee, green chillies and gram flour and sauté for a minute. Add coriander powder, red chilli powder, turmeric powder, garam masala powder, crushed ingredients and salt and sauté for3-4 minutes. Transfer this into a bowl.

Step 3

Put whole wheat flour into another bowl, add salt and sufficient water and knead into a dough.

Step 4

Divide thedoughinto 8 equal portions. Shape each portion into a katori, place one portion of the gram flour mixture, gather the edges and roll into a ball. Seal neatly, flatten slightly and drizzle oil. Roll out again into small pooris.

Step 5

Heat sufficient oil in a kadai. Deep- fry pooris till golden brown and crisp on both the sides. Drain on an absorbent paper.

Step 6

Arrange the poorison a serving platter and serve hot.

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Preparation

Step 1


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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.