Fluffy, flaky and spicy, these masala pooris are perfect for a Sunday Brunch or on a lazy Winter afternoon. Pooris or Puris are Indian unflattened bread which is made from wheat flour or atta. Here Rava Masala pooris are made from Rava or Sooji and then mixed spices are added to enhance its taste.
You can have these masala pooris with aloo ki sabzi and chutney. You can have them with dahi as well.
If you are bored of having normal Puri, you can try these. Easy and quick to make. Trust me these are so yum, flaky and you can’t stop eating them. Sigh! *Giggles*
Let’s get started and fry’em!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
Pooris
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Ingredients
- 1 Katori Rava/Sooji/Semolina
- 1/2 Katori besan
- 1/2 Katori maida
- 1/4 teaspoon Haldi
- 1/2 teaspoon Lal Mirch powder
- 1/4 cup coriander leaves Chopped
- 1 inch Adrak Grated
- 1 piece Hari Mirch Finely Chopped
- 1/2 teaspoon jeera
- 1-2 teaspoon cooking oil
- salt to taste.
- Oil for frying
Ingredients
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Instructions
- In a thali or deep bowl. Take Rava, Maida and Besan.
- Mix them well. Now add jeera, haldi, laal mirch, chopped green chillies, chopped coriander leaves, grated ginger, salt and 1-2 teaspoon of oil.
- Mix everything using your hands. Now gently pour water little by little making a medium soft dough. The dough should neither be hard nor soft. It should be Puri consisently dough.
- Let the dough rest for 10 minutes. After that roll out small puris out of it and deep fry in hot oil.
- Tada! Hot, Crispy and Flaky Puris are ready to serve.
- Serve it with Aloo Sabzi and Chutney. Enjoy
Recipe Notes
- You can use tomato juice to bind the dough. So instead of water, use tomato juice.
- Also, if you want to make green puris, you can use palak juice too.
- Make sure the oil is hot and fry puris in batches.
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