Difficulty: Easy, Cook Time: 30 mins, Core Ingredient: Chapatti flour, Servings: 8-10, Calories: 480
Description:Â An extreme versatile and tasty classic, this Indian poori can be used as a tea time snack or for that little extra crunch withÂ your channa curry.Â
400 grams Chapatti Flour
75 grams (Chickpea) Flour
30 grams Coarse Semolina
Â¼ Tsp. Turmeric
Â¼ Tsp. Red Chili Powder
3 Tsp. Salt
2 Tbsp. Oil
Hot Water to Bind
Oil To Deep Fry
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.Â 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. Itâ€™s important for the dough not to be sticky.
Heat the oil in a large wok.Â 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.Â 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.Â 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.
Whatâ€™s your favorite way to eat masala poori? Leave a comment below to let us know!