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Breakfast / Eid / kid's meal

Masala Poori

Masala Poori

Difficulty: Easy, Cook Time: 30 mins, Core Ingredient: Chapatti flour, Servings: 8-10, Calories: 480

Description: An extreme versatile and tasty classic, this Indian poori can be used as a tea time snack or for that little extra crunch with your channa curry. 

INGREDIENTS

400 grams Chapatti Flour
75 grams (Chickpea) Flour
30 grams Coarse Semolina
¼ Tsp. Turmeric
¼ Tsp. Red Chili Powder
3 Tsp. Salt
2 Tbsp. Oil
Hot Water to Bind
Oil To Deep Fry

INSTRUCTIONS

Place both flours in a large basin and add the chili powder, turmeric & salt. Make a well in the center and add 2 tbsp. oil. Add the hot water little by little, mixing with a spoon. When you are able to do so, bind with your hands. Look for a smooth but firm dough as you will be rolling out the pooris without any additional flour. It’s important for the dough not to be sticky.

Heat the oil in a large wok. Divide the dough into small portions, big enough to roll out into discs around. Roll out the pooris out 3 at a time, placing them onto grease proof paper as you go along. To test if the oil is hot enough, drop a small piece of dough into the oil. It is ready when it floats up immediately. Fry the pooris, pressing on them gently with a slotted metal spoon so they puff up and become golden. Drain on absorbent kitchen paper and repeat for the rest of the pooris.

MUST READ: CHICKEN SEEKH KEBABS

What’s your favorite way to eat masala poori? Leave a comment below to let us know!

 

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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