सूजी, बेसन वआटे की मसाला पूरी – सप्तमी, दशहरे के लिये । Rava Besan Attaa Masala fluffy Poori Recipe
Masala poori is a fried bread made of spices and wheat flour. There are variants of masala poori of which we are going to prepare one. You can enjoy masala poori with any of your favorite sabzi, pickle, or chutney.
Follow the step by step procedure along with images to prepare this delicious Masala poori.
Directions:
1. Take 2 cups of wheat flour, 1/2 cup of besan, and 1/2 cup of sooji in a bowl.
2. Add 1 tsp of salt, 1/2 tsp of carom seeds, 1/2 tsp of cumin seeds, 1/4 tsp of turmeric powder, 1/2 tsp of crushed red chili, chopped green coriander, 1 tbsp of oil, and mix well.
3. Add water gradually and knead a stiff dough similar to the plain poori dough.
4. Apply a little oil to your hands and knead the dough for 4-5 minutes. Cover and rest the dough for 20 minutes.
5. Knead the dough again after 20 minutes and divide it into small portions.
6. Take a piece of dough, apply a little over it, and roll it into a poori.
7. Preheat the oil in the Kadai for frying poori.
8. When the oil is hot, slide a poori in the oil and press it down with a spatula as it puffs up and come up.
9. Once the poori is all puffed up, flip it around and fry till golden brown from the other side too.
10. When the pooris are golden brown, take them out on a plate and fry all the pooris similarly. Masala poori is ready to be served.
- Wheat flour - 2 cups (300 grams)
- Chickpea Flour - ½ Cup (100 grams)
- Semolina - ½ Cup (90 grams)
- Carom seeds - ½ tsp
- Cumin seeds - ½ tsp
- Turmeric Powder - ¼ tsp
- Red Chilli Powder - ½ tsp
- Green Coriander
- Oil - 1 tbsp
- Oil for frying
- Take 2 cups of wheat flour, ½ cup of besan, and ½ cup of sooji in a bowl.
- Add 1 tsp of salt, ½ tsp of carom seeds, ½ tsp of cumin seeds, ¼ tsp of turmeric powder, ½ tsp of crushed red chili, chopped green coriander, 1 tbsp of oil, and mix well.
- Add water gradually and knead a stiff dough similar to the plain poori dough.
- Apply a little oil to your hands and knead the dough for 4-5 minutes. Cover and rest the dough for 20 minutes.
- Knead the dough again after 20 minutes and divide it into small portions.
- Take a piece of dough, apply a little over it, and roll it into a poori.
- Preheat the oil in the Kadai for frying poori.
- When the oil is hot, slide a poori in the oil and press it down with a spatula as it puffs up and come up.
- Once the poori is all puffed up, flip it around and fry till golden brown from the other side too.
- When the pooris are golden brown, take them out on a plate and fry all the pooris similarly. Masala poori is ready to be served.
