These are poori’s with little twist.Its a spicy version of the regular poori, which calls for the addition of Indian spices like turmeric powder and red chilli powder to whole wheat flour dough mixture.
I have a fond memory of my mom making these pooris to carry with us during road travels as they last long and I used to love having them with mixed fruit jam.
It is a favourite Gujarati tea time snack, each home has their own version of the masala poori recipe.Here I am sharing my version…
1 cup Whole Wheat Flour.
1/4 cup Besan.
1/2 tsp Turmeric Powder.
1 tsp Red Chilli Powder.
1/2 tsp Coriander & Cummin Seeds Powder.
1/2 tsp Ajwain crushed.
2 tbsp Coriander Leaves chopped finely.
1 tbsp Oil & Oil for frying.
Water for kneading dough.
Salt to taste
In a wide bowl, mix whole wheat flour, besan,al the dry spices,salt and chopped coriander leaves.
Slowly add water to form a slightly firm dough,add oil and grease the dough well.
Cover and let it rest for at 20 minutes.
Now divide the kneaded dough into approx 15 equal portions.
Apply littke oil to puri press,plce one ball and press firmly to form poori.
Alternately pur is can be rolled using rolling pin.
Make pooris out of all the balls,keep aside.
Heat oil in a kadhai till hot. If you place a small piece of dough in the oil, it should sizzle up. Reduce heat to medium and place a single poori into the oil and with very gentle pressure press with the back of a slotted ladle till it puffs up.
Flip over the poori and allow to cook for a few seconds till it attains a light golden shade.
Place the poori over an absorbent paper towel to absorb excess oil.
Serve warm with potato masala, aloo bhaji, pickle or any curry of your choice.