Category Archives: Poori recipe

Bedmi poori is a very popular recipe in the North Indian region. You can make innovation in this recipe by making yummy and tempting Matar ki Masala Poori. It is also called Matar ki Bedmi poori. You can serve Green Peas Masala poori to guests , friends and family and have a joyous meal time.

Here is an easy step by recipe to make puffy Matar Masala poori. Serve these flavorsome pooris steaming hot with aloo tamatar sabzi, matar gobhi sabzi, pickle or any other sabzi you relish eating the most. Enjoy!

Direction :

Getting ready :

Coarsely grind 1 cup green peas along with 1 green chili to make a paste.

Making:

Take 2 cups wheat flour in a mixing bowl. Add ground peas to the flour, followed by ¾ tsp salt, 1 tsp coriander powder, ¼ tsp turmeric powder, ¼ tsp red chilly powder, 2 tsp finely chopped green coriander and 1 tbsp oil. Mix all the ingredients well. Then add water in little portions and knead a soft dough to make the pooris. Less than ½ cup of water is used for kneading this much quantity of dough. Cover and keep the dough aside for 20 minutes to set and then start making pooris.

Grease your hands with some oil and knead the dough again until smooth. Start making small lumps from the dough. You can keep the size of pooris big or small as desired. Once done with preparing all the lumps ,roll out these lumps giving them round shape. Then flatten these dough balls giving a shape of peda. Prepare all the dough balls likewise.

Heat some oil in a wok for frying the pooris. Then start rolling out the pooris. For this, lift one dough ball Then grease the rolling board and rolling pin with some oil. Roll out the dough ball into round poori with 3 to 4 inch diameter. Don’t roll the pooris too thin roll them evenly. Once done with rolling out the pooris, check if the oil is sufficiently hot for frying the poori. Drop small dough ball into the oil, if it floats on the surface then the oil is sufficiently hot.

Gently slide poori in oil for frying. Press down the poori very gently to make it fluffy. Flip the side and fry until it gets golden brown in color from both the sides. Meanwhile roll out another poori. Flip the side of poori that is in the wok. Once the poori turns golden brown in color from both the sides, drain it out from the wok. Place the poori on a ladle and hold it on the edge of the wok so that excess oil drains back.

Place the fried poori over a plate covered with absorbent paper. Similarly fry rest of the pooris. With this much dough 15 pooris are prepared. Turn off the flame now.

Serving:

Super scrumptious and yummy spicy green peas pooris are ready. Serve these flavorsome pooris steaming hot with aloo tamatar sabzi, matar gobhi sabzi, pickle or any other sabzi you relish eating the most.

Suggestion:

To have puffy pooris

First, make sure that you prepare really smooth dough for making the pooris.
Second, while rolling out the pooris, make sure you roll them out evenly.
Third and the most important the oil should be rightly hot.

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Matar ki Masala Puri - Matar ki Bedmi Poori - Green Peas masala Poori

Author: Nisha Madhulika

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Wheat flour – 2 cup ( 300 gms)
1 cup green Peas + 1 green chili- Coarsely grind
Green Coriander- 2 tbsp
Oil – 1 tbsp
Red Chili Powder- ¼ tsp
Turmeric Powder- 1/ 4 tsp
Coriander Powder – 1 tsp
Salt- ¾ tsp ( or to taste )
Oil – For frying

Instructions

Coarsely grind 1 cup green peas alongwith 1 green chili to make a paste.
Take 2 cups wheat flour in a mixing bowl. Add ground peas to the flour, followed by ¾ tsp salt, 1 tsp coriander powder, ¼ tsp turmeric powder, ¼ tsp red chilly powder, 2 tsp finely chopped green coriander and 1 tbsp oil. Mix all the ingredients well. Then add water in little portions and knead a soft dough to make the pooris. Less than ½ cup of water is used for kneading this much quantity of dough. Cover and keep the dough aside for 20 minutes to set and then start making pooris.
Grease your hands with some oil and knead the dough again until smooth. Start making small lumps from the dough. You can keep the size of pooris big or small as desired. Once done with preparing all the lumps ,roll out these lumps giving them round shape. Then flatten these dough balls giving a shape of peda. Prepare all the dough balls likewise.
Heat some oil in a wok for frying the pooris. Then start rolling out the pooris. For this, lift one dough ball Then grease the rolling board and rolling pin with some oil. Roll out the dough ball into round poori with 3 to 4 inch diameter. Don’t roll the pooris too thin roll them evenly. Once done with rolling out the pooris, check if the oil is sufficiently hot for frying the poori. Drop small dough ball into the oil, if it floats on the surface then the oil is sufficiently hot.
Gently slide poori in oil for frying. Press down the poori very gently to make it fluffy. Flip the side and fry until it gets golden brown in color from both the sides. Meanwhile roll out another poori. Flip the side of poori that is in the wok. Once the poori turns golden brown in color from both the sides, drain it out from the wok. Place the poori on a ladle and hold it on the edge of the wok so that excess oil drains back.
Place the fried poori over a plate covered with absorbent paper. Similarly fry rest of the pooris. With this much dough 15 pooris are prepared. Turn off the flame now.
Super scrumptious and yummy spicy green peas pooris are ready.Serve these flavorsome pooris steaming hot with aloo tamatar sabzi, matar gobhi sabzi, pickle or any other sabzi you relish eating the most.

Deep fried recipe, Featured, Poori recipe, Recipe for Kids, Tiffin Box Recipe

Khasta Puri Recipe – Dahi wali khasta poori

January 24, 2017 Nisha Madhulika Leave a comment

Khasta Puri Recipe – Dahi wali khasta poori

Khasta Poori is a delicious Indian snack that is a favorite among all. This crusty kachori can be served to guests at a tea party or can also be packed for travels. I am sure these tempting Khasta Pooris will satisfy all the hunger pangs.

Here is an easy step by step recipe with pictures to make sumptuous Dahiwali Khasta poori . Serve these crispy and delectable khasta poori with matar paneer, aloo matar, chutney, pickle, raita or any other sabzi of your choice.

Directions

Making:

Take wheat flour in a big mixing bowl and add curd, ghee, salt and cumin seeds to it. Mix all the ingredients really well.

Now add lukewarm water in small portions and knead stiff dough as required for making poori. ½ cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 30 minutes to set. You can substitute cumin seeds with carom seeds.

30 minutes later, apply some ghee on hands and slightly knead the dough. Divide the dough into small lumps and roll each lump into smooth peda.

Grease the rolling board with some ghee, place a peda over it and roll out the peda from the edges into 3 to 4 inch diameter poori.

Heat sufficient oil in a wok to deep fry the pooris. When the oil gets heated, slide the poori in the wok and press the poori gently with the ladle.

As the poori puffs up, flip the sides and fry until it becomes golden brown from both the sides. Then drain out the poori on absorbent paper placed over a plate and likewise prepare the rest of the poori. Khasta poori are ready.

Serving:

Serve these crispy and delectable khasta poori with matar paneer, aloo matar, chutney, pickle, raita or any other sabzi of your choice. You can relish eating these pooris for 3 days.

This amount of dough is enough for making 20 pooris.

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Khasta Puri Recipe - Dahi wali khasta poori

Author: NishaMadhulika

Recipe type: Main course

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Wheat flour – 2 cups
Ghee – 2 tbsp
Curd - ¼ cup
Salt - ½ tsp
Cumin seeds - ½ tsp
Oil/ghee – to fry pooris

Instructions

Take wheat flour in a big mixing bowl and add curd, ghee, salt and cumin seeds to it. Mix all the ingredients really well.
Now add lukewarm water in small portions and knead stiff dough as required for making poori. ½ cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 30 minutes to set. You can substitute cumin seeds with carom seeds.
minutes later, apply some ghee on hands and slightly knead the dough. Divide the dough into small lumps and roll each lump into smooth peda.
Grease the rolling board with some ghee, place a peda over it and roll out the peda from the edges into 3 to 4 inch diameter poori.
Heat sufficient oil in a wok to deep fry the pooris. When the oil gets heated, slide the poori in the wok and press the poori gently with the ladle.
As the poori puffs up, flip the sides and fry until it becomes golden brown from both the sides. Then drain out the poori on absorbent paper placed over a plate and likewise prepare the rest of the poori. Khasta poori are ready.
Serve these crispy and delectable khasta poori with matar paneer, aloo matar, chutney, pickle, raita or any other sabzi of your choice. You can relish eating these pooris for 3 days.

Deep fried recipe, Diwali recipe, Featured, Indian Festival Recipe, Poori recipe

Aloo Puri Recipe – Potato Poori – Alu ki puri

October 29, 2016 Nisha Madhulika Leave a comment

Aloo Puri Recipe – Potato Poori – Alu ki puri

Aloo poori or Alu ki poori is a perfect breakfast or dinner recipe which tastes super delicious. They are prepared by adding mashed potatoes and few Indian spices in the wheat flour. These pooris tastes so sumptuous that they can be consumed as it is. Pooris have been the favorite of all the kids thus they will relish these masala pooris the most.

Potato masala pooris are very easy to prepare just like the regular pooris. Make them for your guests this diwali and make them go wow! So try out making this recipe with these easy to follow-step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and grate them in a mixing bowl.

Making:

Take taken 2 cups (300 grams) of flour in a big mixing bowl and to it add grated potatoes to the flour, followed by more than ½ tsp salt or to taste, ¼ tsp carom seeds, ¼ tsp turmeric powder, ¼ tsp red chilly powder, 1 tsp coriander powder, 2 tbsp green coriander (finely chopped) and mix everything really well.

Now add 2 tsp oil to the flour and start adding water in small portions and knead stiff dough. Cover and keep the dough aside for 15 to 20 minutes to set and then use for making the pooris. After 20 minutes are done, grease your hands with some oil and knead the dough again until smooth.

Let us now divide the dough into small lumps. For this, roll out the dough into long log and further divide into small lumps. Then lift one dough lump and roll it into a round ball and then flatten it. Similarly, prepare dough balls from rest of the lumps as well. Cover the dough balls to prevent them from drying.

Lift one dough ball at a time and roll it out into a poori with 3 to 4 inch diameter. Grease the rolling plate and rolling pin with some oil to prevent poori from sticking to it. Make sure you roll out the poori evenly from all sides.

Heat enough oil in a wok or a pan for deep frying the pooris. To check if the oil is heated rightly or not, drop little dough to the oil. The dough ball immediately started floating on the surface, oil is rightly heated. The oil for frying the pooris should be rightly heated.

Now slide the rolled poori in the oil and press it gently with the ladle to puff it up. When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown.

The poori is golden brown from the other side as well. Drain out the fried poori on a plate. Hold the ladle on the edge of the wok so that extra oil drains back to it. Similarly fry rest of the pooris as well. Steaming hot and mouth drooling aloo masala pooris are ready.

Serving:

Serve these tempting pooris steaming hot with pickle, curd, chutney or any other sabzi you relish eating the most. Infact you can pack these super yummy aloo masala pooris in you lunch or for an outing.

Suggestions:

While rolling out the pooris make sure you roll it out from the edges and not at the center. Poori should not be thin at the center and thick on the edges. While rolling out the pooris make sure you roll it out evenly.
While deep frying the pooris make sure that the oil is hot sufficiently else the poori will not puff up.

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Aloo Puri Recipe - Potato Poori - Alu ki puri

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Wheat flour – 2 cups (300 grams)
Boiled potato – 2 (250 grams)
Green coriander – 2 tbsp (finely chopped)
Salt – more than ½ tsp or to taste
Coriander powder – 1 tsp
Red chili powder – ¼ tsp
Turmeric powder – ¼ tsp
Carom seeds – ¼ tsp
Oil – for frying

Instructions

Peel the boiled potatoes and grate them in a mixing bowl. Take taken 2 cups (300 grams) of flour in a big mixing bowl and to it add grated potatoes to the flour, followed by more than ½ tsp salt or to taste, ¼ tsp carom seeds, ¼ tsp turmeric powder, ¼ tsp red chilly powder, 1 tsp coriander powder, 2 tbsp green coriander (finely chopped) and mix everything really well.
Now add 2 tsp oil to the flour and start adding water in small portions and knead stiff dough. Cover and keep the dough aside for 15 to 20 minutes to set and then use for making the pooris. After 20 minutes are done, grease your hands with some oil and knead the dough again until smooth.
Let us now divide the dough into small lumps. For this, roll out the dough into long log and further divide into small lumps. Then lift one dough lump and roll it into a round ball and then flatten it. Similarly, prepare dough balls from rest of the lumps as well. Cover the dough balls to prevent them from drying. Lift one dough ball at a time and roll it out into a poori with 3 to 4 inch diameter. Grease the rolling plate and rolling pin with some oil to prevent poori from sticking to it. Make sure you roll out the poori evenly from all sides.
Heat enough oil in a wok or a pan for deep frying the pooris. To check if the oil is heated rightly or not, drop little dough to the oil. The dough ball immediately started floating on the surface, oil is rightly heated. The oil for frying the pooris should be rightly heated. Now slide the rolled poori in the oil and press it gently with the ladle to puff it up. When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown.
The poori is golden brown from the other side as well. Drain out the fried poori on a plate. Hold the ladle on the edge of the wok so that extra oil drains back to it. Similarly fry rest of the pooris as well. Steaming hot and mouth drooling aloo masala pooris are ready.
Serve these tempting pooris steaming hot with pickle, curd, chutney or any other sabzi you relish eating the most.

Diwali recipe, Featured, Indian Festival Recipe, Indian Regional recipe, Miscellaneous, North Indian recipe, Poori recipe, Roti Bread Paratha Recipe

Poori Recipe – Perfect round, puffy and Soft puri Recipe – Indian Poori recipe

October 10, 2016 Nisha Madhulika 1 Comment

Poori Recipe – Perfect round, puffy and Soft puri Recipe – Indian Poori recipe

Poori is an Indian bread which is deep fried and served steaming hot with any curry or stir fry sabzi. These soft pooris taste great with a pickle or chutney too. It is prepared with very few ingredients i.e. wheat flour, salt and ghee. It is easy and very simple to prepare these pooris. You can prepare it for lunch, dinner or have it in anytime.

Pack these soft pooris in lunch. Pooris are usually prepared with wheat flour or refined flour and deep fried till golden brown and crispy. Go ahead and try making these soft and super scrumptious pooris with this easy to follow step-by-step instructions and pictures and make every drool!

Directions

Getting ready:

Take 2 cups of wheat flour in a big mixing bowl and add ½ tsp salt or to taste into it. Also add 2 tsp ghee to it and mix well. Now knead little stiff and tight dough for poori by adding water in small portions. Make sure the dough is not too stiff. Cover and keep the dough aside for 20 to 25 minutes to rest.

Making:

After 20 minutes, grease your hands with some ghee and lubricate the dough again until smooth. Then divide the dough into small dough balls. You can keep the size of pooris small or big as desired.

Now roll the dough lumps into round-flatten dough ball. Repeat the process with rest of the dough lumps as well. Meanwhile heat some ghee in a wok to deep fry the pooris. Cover the dough balls to prevent them from drying.

Take one dough ball and roll it out into round and thin poori. While rolling out the pooris make sure you roll out from the edges and not at the center. It should not be thin in the center and thick on the edges.

To check if the oil is heated well, drop little dough to the ghee. If the dough balls immediately starts floating on the surface that means the ghee is rightly heated. Slide the rolled poori in the ghee and press it gently with the ladle to puff it up. Flip the side and continue frying until it gets golden brown on the other side as well.

Drain out the fried poori. Take the poori on a slotted ladle and Hold the ladle on the edge of the wok so that extra oil drains back to it. Similarly fry rest of the pooris as well.

Serving:

Steaming hot and mouth drooling pooris are ready. You can serve steaming hot pooris with peas-paneer, peas-potatoes or any other sabzi you relish eating the most.

Suggestions:

While kneading the dough make sure you don’t make it too stiff or too soft as only then you will get perfect pooris.
While rolling out the pooris make sure you roll it out evenly from the center.

5.0 from 1 reviews

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Poori Recipe - Perfect round, puffy and Soft puri Recipe

Author: NishMadhulika

Recipe type: Poori/Parantha

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Wheat flour – 2 cups (300 grams)
Salt – ½ tsp or to taste
Ghee – for frying

Instructions

Take 2 cups of wheat flour in a big mixing bowl and add ½ tsp salt or to taste into it. Also add 2 tsp ghee to it and mix well. Now knead little stiff and tight dough for poori by adding water in small portions. Make sure the dough is not too stiff. Cover and keep the dough aside for 20 to 25 minutes to rest.
After 20 minutes, grease your hands with some ghee and lubricate the dough again until smooth. Then divide the dough into small dough balls. Divide the dough and roll it into long log shape. You can keep the size of pooris small or big as desired.
Now roll the dough lumps into round-flatten dough ball. Repeat the process with rest of the dough lumps as well. Meanwhile heat some ghee in a wok to deep fry the pooris. Cover the dough balls to prevent them from drying.
Take one dough ball and roll it out into round and thin poori. While rolling out the pooris make sure you roll out from the edges and not at the center. It should not be thin in the center and thick on the edges.
To check if the oil is heated well, drop little dough to the ghee. If the dough balls immediately starts floating on the surface that means the ghee is rightly heated. Slide the rolled poori in the ghee and press it gently with the ladle to puff it up. Flip the side and continue frying until it gets golden brown on the other side as well.
Drain out the fried poori. Take the poori on a slotted ladle and Hold the ladle on the edge of the wok so that extra oil drains back to it. Similarly fry rest of the pooris as well.
Steaming hot and mouth drooling pooris are ready. Making these pooris is really easy. You can serve steaming hot pooris with peas-paneer, peas-potatoes or any other sabzi you relish eating the most.

Deep fried recipe, Featured, Poori recipe, Sweets

Sesame Sweet Puri recipe – Til ki Meethi Puri

July 30, 2016 Nisha Madhulika Leave a comment

Sesame Sweet Puri recipe – Til ki Meethi Puri

Sweet sesame seeds poori is relished by everyone, especially kids. We have already shared the recipe for namkeen til poori and today we have an amazing and really easy to prepare recipe of sweet til poori with you all.Sweet sesame seeds poori is a great and wonderful deep fried Indian bread which can be served warm or cold and taste super scrumptious both the ways.

You can make these pooris on any special occasion or whenever you have guests coming to your place or for breakfast. Everyone will just go wow! Making this dish is quite easy, just follow the given recipe precisely to make perfect sweet til pooris at your home. Here is a detailed recipe with step-by-step pictures. Enjoy!

Directions

Getting ready:

Place a vessel on flame and put the jaggery into it along with ¼ cup of water. Let it simmer until the jaggery melts completely. Once the jaggery gets dissolved, turn off the flame and transfer it to a bowl. Strain the jaggery syrup if you see any impurity in it.

Making:

Take wheat flour in a big mixing bowl and add ghee and sesame seeds into it. Mix everything really well. Now add jaggery syrup in small portions and knead a stiff dough. Cover the dough and keep it aside for 20 minutes to set.

After 20 minutes, drizzle some oil on the dough and knead it for 2-3 minutes until it becomes smooth. Now divide the dough into small portions. Roll the dough between palms and flatten it slightly to make peda.

Place a peda on rolling board and roll it out into 3-3.5 inch diameter poori with the help of a rolling pin. Place it on a plate. Likewise, roll the remaining pedas.

Place a wok on flame and pour enough oil into it to deep fry the pooris. Gently slide the rolled poori into the oil.

Press the poori gently with the ladle so that it puffs up. Keep flipping the sides and fry the poori until it turns golden brown in colour.

Once the poori is fried aptly, lift it with the slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer the poori to the kitchen paper towel. Likewise, fry the rest of the pooris. Sesame seeds sweet pooris are now ready.

Serving:

Serve these crispy and mouth-watering sesame seeds sweet pooris steaming hot along with sour mango pickle or lemon pickle. These pooris keeps good for 3-4 days. Enjoy!

For 10-12 pooris

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Sesame Sweet Puri recipe - Til ki Meethi Puri

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Wheat flour – 1 cup
Sesame seeds – 2 tbsp
Jaggery – ⅓ cup
Ghee – 1 tbsp
Ghee/oil – to fry pooris

Instructions

Place a vessel on flame and put the jaggery into it along with ¼ cup of water. Let it simmer until the jaggery melts completely. Once the jaggery gets dissolved, turn off the flame and transfer it to a bowl. Strain the jaggery syrup if you see any impurity in it.
Take wheat flour in a big mixing bowl and add ghee and sesame seeds into it. Mix everything really well. Now add jaggery syrup in small portions and knead a stiff dough. Cover the dough and keep it aside for 20 minutes to set.
After 20 minutes, drizzle some oil on the dough and knead it for 2-3 minutes until it becomes smooth. Now divide the dough into small portions. Roll the dough between palms and flatten it slightly to make peda.
Place a peda on rolling board and roll it out into 3-3.5 inch diameter poori with the help of a rolling pin. Place it on a plate. Likewise, roll the remaining pedas. Place a wok on flame and pour enough oil into it to deep fry the pooris. Gently slide the rolled poori into the oil. Press the poori gently with the ladle so that it puffs up. Keep flipping the sides and fry the poori until it turns golden brown in colour.
Once the poori is fried aptly, lift it with the slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer the poori to the kitchen paper towel. Likewise, fry the rest of the pooris. Sesame seeds sweet pooris are now ready.
Serve these crispy and mouth-watering sesame seeds sweet pooris steaming hot along with sour mango pickle or lemon pickle. These pooris keeps good for 3-4 days. Enjoy!

Deep fried recipe, Featured, Poori recipe, Roti Bread Paratha Recipe

Namkeen Til Poori Recipe

July 15, 2016 Nisha Madhulika Leave a comment

Namkeen Til Poori Recipe Video

Namkeen til poori is yet another delicious and crispy pooris recipe. It is prepared with very few ingredients i.e. wheat flour, sesame seeds, salt and oil. It is as easy as making simple pooris. You can prepare it for lunch, dinner or have it in anytime.

Serve namkeen til poori to your friends and family along with any sabzi. They will devour eating their meal. It takes no time to get prepared. You can prepare it in the hustle and bustle of morning hours. So, definitely try out making namkeen til poori with this easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Add sesame seeds, salt and oil into the wheat flour. Mix all the ingredients really well. Now add lukewarm water in small portions and knead stiff dough. ¼ cup water is used for kneading this much quantity of flour. Cover the dough and keep it aside for 20 minutes to set.

20 minutes are over. Dough has fermented. Slightly knead the dough again. Grease the hand and knead the dough for 2 minutes so that it becomes smooth. Divide the dough into small balls. Roll each dough ball and make peda of it.

Now take a peda, flatten it on rolling board by pressing it gently with palm. Roll out 3-3.5 inch diameter poori with the help of a rolling pin. Likewise roll all the pooris.

Pour enough oil in a wok to deep fry the pooris. Oil should be very hot for frying pooris. Gently slide a poori into the hot oil.

Slightly press the poori with the slotted ladle. Keep flipping the side and fry the poori until it becomes golden brown in colour from both the sides.

When the poori is fried aptly, lift it with the slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Drain out the poori on the kitchen paper towel. Similarly, fry the rest of the pooris. Namkeen til pooris are now ready to serve.

Serving:

Serve these crusty and delectable namkeen sesame seeds pooris steaming hot along with chutney, pickle or any veggies you like. Enjoy!

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Namkeen Til Poori Recipe Video

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Wheat flour – 1 cup
Sesame seeds – 2 tbsp
Salt – ¼ tsp or to taste
Oil – 1 tbsp and for frying pooris

Instructions

Add sesame seeds, salt and oil into the wheat flour. Add lukewarm water and knead stiff dough.
Divide the dough into small balls. Roll each dough ball and make peda of it.
Roll out 3-3.5 inch diameter poori with the help of a rolling pin.
Gently slide a poori into the hot oil. Fry the poori until it becomes golden brown in colour from both the sides.
Drain out the poori on the kitchen paper towel. Similarly, fry the rest of the pooris.
Serve these crusty and delectable namkeen sesame seeds pooris steaming hot along with chutney, pickle or any veggies you like. Enjoy!

Deep fried recipe, Featured, Poori recipe, Roti Bread Paratha Recipe

Palak Puri Reciep video – Spinach Puri Recipe

July 14, 2016 Nisha Madhulika Leave a comment

Palak Puri Reciep video – Spinach Puri Recipe

Palak puri is a healthy and delicious puri. It is prepared with spinach puree mixed in wheat flour dough along with some Indian aromatic spices. Puri is relished by everyone either they are kids or elders and when you add spinach puree into the puri dough it will not only enhance its taste but it will make it more healthier. It takes the same time to get prepared as required for simple puri

Prepare these spinach puri for your guest. They will love it for sure! It tastes so delicious that it can be had as it is without any accompaniment. So, definitely try out making spinach puri with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Pluck the spinach leaves and discard its stalk. Wash the spinach leaves thoroughly with water. Drain out excess water from it. Place it on colander and allow them to dry out completely. After that, take spinach leaves, ginger baton and green chilly in a mixer jar. Grind everything together to make fine paste. Spinach puree is now ready.

Making:

Now add spinach puree, salt, cumin seeds, asafoetida and oil into the wheat flour. Mix all the ingredients really well. After that, add water in small portions and knead a stiff dough of it. Less than ¼ cup of water is used for kneading this much of flour. Cover and keep the dough aside for 20 minutes to set.

After 20 minutes, dough has fermented. Apply some oil on hand and knead the dough again. Now divide the dough into lemon sized balls. Roll each dough ball and make peda of it.

Pour some oil on the rolling board. Then take a peda, flatten it on rolling board by pressing it gently with palm. Roll out 3-4 inch diameter poori with the help of a rolling pin. Likewise roll all the pooris.

Pour enough oil in a wok to deep fry the pooris. Oil should be very hot for frying pooris. Gently slide a poori into the hot oil.

Slightly press the poori with the slotted ladle. Keep flipping the side and fry the poori until it becomes golden brown in colour from both the sides.

Serving:

Serve these crusty and mouth-watering spinach pooris steaming hot along with chutney, pickle, raita or any veggies you like. You can have these spinach pooris as it is without any accompaniment. These pooris keep good for 2-3 days. Enjoy!

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Palak Puri Reciep video - Spinach Puri Recipe

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Wheat flour – 2.5 cup
Spinach – 250 grams (2.5 cup)
Oil – 2 tbsp and to fry pooris
Green chilly – 1
Ginger baton – ½ inch
Salt – ½ tsp or to taste
Cumin seeds – ¼ tsp
Asafoetida – 1 pinch

Instructions

Grind spinach leaves, ginger baton and green chilly into fine paste.
Now add spinach puree, salt, cumin seeds, asafoetida and oil into the wheat flour. Add water in small portions and knead a stiff dough of it.
Now divide the dough into lemon sized balls.
Roll out 3-4 inch diameter poori with the help of a rolling pin. Likewise roll all the pooris.
Gently slide a poori into the hot oil. Fry the poori until it becomes golden brown in colour from both the sides.
Drain out the poori on the kitchen paper towel. Similarly, fry the rest of the pooris. Spinach pooris are now ready to serve.
Serve these crusty and mouth-watering spinach pooris steaming hot along with chutney, pickle, raita or any veggies you like.

Deep fried recipe, Featured, Poori recipe, Recipe for Kids, Roti Bread Paratha Recipe

Khus Khus Poori Recipe – Khus Khus Ki Puri – Poppy Seeds Puri

July 9, 2016 Nisha Madhulika Leave a comment

Khus Khus Poori Recipe – Khus Khus Ki Puri – Poppy Seeds Puri

Khus khus poori is a tasty and super yummy treat to your guests. Poppy seeds or Khus-khus are almost used in all Indian cuisines. Today we have delicious poori recipe prepared with poppy seeds and other desi spices. We have also added nigella seeds to add flavoring.

These khus khus pooris makes an incredible breakfast or serve them steaming hot in lunch with your favorite curry or pickle and raita. Khus khus poori is surely a treat to you that you will crave for more and more. So, try out our version of khus khus poori recipe with this simple recipe and step-by-step pictures. Enjoy!

Directions

Making:

Take refined flour in a big mixing bowl and add 3 tbsp of ghee to it followed by salt and nigella seeds. Mix everything really well. Now add water in small portions and knead stiff dough as required for making poori. Dough is now ready. Less than ½ cup of water is used for kneading this much quantity of flour. Cover and keep it aside for 15-20 minutes to set.

Meanwhile, heat a pan and add brown cardamom seeds, cloves, cinnamon stick, black peppercorns, cumin seeds, asafoetida and nigella seeds into it. Dry roast all the spices until they become slightly brown and fragrant.

Once the whole spices are roasted aptly, transfer it to a plate. Allow them to cool down completely. After that, place them in mixer jar and ground it into a fine powder. Also add salt and coriander powder. Churn it again. Masala is now grounded well. Transfer it to a bowl.

Now add soaked poppy seeds into the mixer jar. Ground it into a coarse paste. Keep it aside. Prepare the stuffing for the pooris.

Place a pan on flame and pour 1 tbsp of ghee into it. Once the ghee is melted, add poppy seeds paste into it. Saute the paste until it becomes fragrant and there is slight change in colour. It will take about 4-5 minutes. Keep the flame on medium.

Poppy seeds paste is now roasted aptly. Add ginger paste to it. Saute it again for a while. After that, add grounded masala, red chilly powder and dry mango powder. Mix it really well and saute it for 1-2 minutes. Keep the flame on low.

Now everything is mixed well. Stuffing is now ready. Turn off the flame. Transfer the stuffing to a bowl. Allow it to cool down completely.

Dough has also puffed up. Grease the hand with some ghee and rub the dough. Divide the dough into smaller than small lemon sized balls. 17 dough balls are prepared with this much quantity of flour.

Lift a dough ball and make it smooth. Flatten it slightly. Roll it out into 2.5-3 inch diameter circle. Place 1 tsp of stuffing on it. Then lift its edges and bring them together. Close the stuffing completely.

Now flatten it by pressing with palm, so that the stuffing spreads evenly. Place the stuffed dough ball on rolling board. Roll it out gently with a rolling pin into 2.5-3 inch poori.

Heat enough oil in a wok to deep fry the pooris. Once the oil is heated aptly, drop rolled poori into it. Keep the flame on medium.

When poori starts floating on oil then flip its side. Press it gently with the spatula and fry it until it turns golden brown in colour from both the sides.

Poori is fried aptly. Lift it with slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer it on kitchen paper towel. Similarly, stuff, roll and fry the rest of the pooris until the dough is utilized completely. Khus khus pooris are now ready.

Serving:

Serve these crispy and delectable khus khus pooris steaming hot along with matar paneer, aloo matar, aloo tamatar, chutney, raita, pickle or any sabzi you desire. Enjoy!

Suggestions

Here we have roasted whole spices and used its powder but you can also use garam masala instead of it. You can also use ghee for frying the pooris.
If you don’t have small mixer jar them crush the roasted whole spices in a mortar pestle and prepare a fine powder of it.
If you will roast it in non-stick wok then it will not stick to the bottom. Otherwise, poppy seeds paste sticks at the base of the pan which we have to scrape out with a spatula.
Be careful while stuffing the pooris. Close the stuffing properly. Flatten it so that the stuffing becomes even. Make sure that the poori doesn’t splatter with rolling it. If it sticks on the rolling board then dust it with some dry flour. Fry them as you fry pooris.

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Khus Khus Poori Recipe - Khus Khus Ki Puri - Poppy Seeds Puri

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Refined flour – 1.5 cup (200 grams)
Ghee – 4 tbsp
Nigella seeds – ¼ tsp
Salt – ½ tsp
Poppy seeds – ¼ tsp (soaked for an hour)
Oil – to fry
Cumin seeds – 1 tsp
Asafoetida – 1 pinch
Whole spices – cloves – 3, black peppercorns – 8-10, brown cardamom – 2, cinnamon stick – ½ inch
Coriander powder – 1 tsp
Ginger paste – ½ tsp
Nigella seeds – ¼ tsp
Red chilly powder – less than ¼ tsp
Salt – ½ tsp or to taste
Dry mango powder – ¼ tsp

Instructions

Take refined flour and add 3 tbsp of ghee, salt and nigella seeds. Add water in small portions and knead stiff dough. Cover and keep it aside for 15-20 minutes to set.
Meanwhile, heat a pan and add brown cardamom seeds, cloves, cinnamon stick, black peppercorns, cumin seeds, asafoetida and nigella seeds into it. Dry roast all the spices. Place them in mixer jar along with salt and coriander powder. Churn it. Transfer to a bowl.
Now add soaked poppy seeds into the mixer jar. Ground it into a coarse paste.
Place a pan on flame and pour 1 tbsp of ghee into it. Add poppy seeds paste into it. Saute the paste until the colour changes.
Add ginger paste, grounded masala, red chilly powder and dry mango powder to it. Saute it again for a while. Transfer it to a bowl.
Divide the dough into smaller than small lemon sized balls.
Roll out the dough ball into 2.5-3 inch diameter circle. Place 1 tsp of stuffing on it. Close the stuffing completely.
Roll it out gently with a rolling pin into 2.5-3 inch poori.
Heat enough oil in a wok. Drop rolled poori into it. Keep the flame on medium.
Fry it until it turns golden brown in colour from both the sides.
Transfer it on kitchen paper towel.
Serve these crispy and delectable khus khus pooris steaming hot along with matar paneer, aloo matar, aloo tamatar, chutney, raita, pickle or any sabzi you desire. Enjoy!

Curry, Deep fried recipe, Featured, Indian Regional recipe, North Indian recipe, Poori recipe, Roti Bread Paratha Recipe, Vegetable curry recipe

Chole Bhature Recipe

May 13, 2016 Nisha Madhulika 16 Comments

Chole Bhature recipe – Punjabi Bhature Recipe

Chole Bhature is the most popular and favorite North Indian dish which can be served for breakfast or lunch. It is very spicy and delicious in taste. The chanas here are simmered in spicy-tangy tomato gravy with desi spices and served with steaming hot puffed, deep fried and soft bhaturas. Almost everyone just relish eating this great and appetizing dish.

Make it on Sunday morning and let your family enjoy something different at home. This homemade recipe of tempting chole bhatura is the winner and the best for everyone. Serve this piping hot chole bhaturas with side accompaniment of green chilies, any pickle wedges and some green coriander chutney. It makes a perfect one pot lunch. So, here’s a simple and amazing recipe of Punjabi chole Bhature for you all with step-by-step instructions and pictures. Enjoy!

Directions

Getting ready:

1. Sieve refined flour in a bowl.

2. Soak the chanas overnight and rinse them thoroughly with water.

Making:

3. Take refined flour and add semolina, 2 tbsp oil, salt, baking powder, curd and sugar in a big mixing bowl. Mix well.

4. Add lukewarm water in small portions and knead the dough until it becomes smooth and soft.

5. Cover the dough and keep aside at any warm place to ferment for 2 hours.

6. Heat enough oil in a wok or pan to deep fry the bhaturas.

7. After the dough is fermented, knead it again to make it pliable. Now pinch small amount (lemon size) of dough.

8. Roll it into round shape and flatten it a little with hands.

9. Place it on a rolling board and roll out into thick round bhatura.

10. Slide this rolled bhatura to the hot oil and

11. Fry until it gets golden brown and crispy on each side.

12. Drain out the fried bhatura on kitchen paper towels to remove excess oil and likewise prepare the rest.

13. Piping hot and crispy bhaturas are now ready.

14. Now let’s make chole, take soaked chanas in a pressure cooker.

15.Add 1 small glass of water, salt, baking soda and tea bag to it.

15. Close the lid and pressure cook until it whistles once. Then reduce the flame and let it simmer for 5 more minutes. Turn off the flame and let the steam escape on its own.

16. Heat oil in a wok or pan and add cumin seeds first.

17. After the seeds crackle, add dry pomegranate seeds, coriander powder, red chilly powder, followed by tomato paste.

18. Saute the masala until you see oil leaving its sides.

19. Then add 1 cup water to the masala and let it simmer.

20.Now add the boiled chanas to the gravy and mix well.

21. Mix the paneer chunks to the wok and stir well. Let it simmer for 2 to 3 more minutes and mix garam masala and coriander leaves to it. Chana masala is also ready.

Serving:

22. Transfer the chole to a serving bowl and garnish with some coriander sprigs.

23. Serve this tangy-zingy and spicy chole along with steaming hot bhaturas and relish eating with a side assortment of pickle or chutney.

For 4-5 members
Time – 1 1/2 hours

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Chole Bhature Recipe

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 4

Ingredients

Maida - 500 grams
Rawa (sooji) - 100 grams (optional)
Cured - 100 grams (1/2 cup)
Salt - ¾ tsp
Sugar - ½ tsp
Baking powder - 1 tsp
Oil - to fry
Kabuli Chana - 1 bowl or 150 grams
Baking soda - ¼ tsp
Tea bag - 1 (if you don't have tea bag, then take a white cloth and tie some tea into it)
Tomato - 3-4
Green chilly - 3-4
Ginger - 1 inch long piece
Refined oil - 2 tbsp
Cumin seeds - ½ tsp
Dry Pomegranate Seeds - ½ tsp
Coriander powder - 1 tsp
Red chilly powder - ½ tsp
Garam masala - ½ tsp
Salt - according to the taste
Coriander leaves - ½ tsp (chopped)

Instructions

Sieve refined flour in a bowl.
Soak the chanas overnight and rinse them thoroughly with water.
Take refined flour and add semolina, 2 tbsp oil, salt, baking powder, curd and sugar in a big mixing bowl. Mix well.
Add lukewarm water in small portions and knead the dough until it becomes smooth and soft.
Cover the dough and keep aside at any warm place to ferment for 2 hours.
Heat enough oil in a wok or pan to deep fry the bhaturas.
After the dough is fermented, knead it again to make it pliable. Now pinch small amount (lemon size) of dough.
Roll it into round shape and flatten it a little with hands.
Place it on a rolling board and roll out into thick round bhatura.
Slide this rolled bhatura to the hot oil and
Fry until it gets golden brown and crispy on each side.
Drain out the fried bhatura on kitchen paper towels to remove excess oil and likewise prepare the rest.
Piping hot and crispy bhaturas are now ready.
Now let's make chole, take soaked chanas in a pressure cooker.
Add 1 small glass of water, salt, baking soda and tea bag to it.
Close the lid and pressure cook until it whistles once. Then reduce the flame and let it simmer for 5 more minutes. Turn off the flame and let the steam escape on its own.
Heat oil in a wok or pan and add cumin seeds first.
After the seeds crackle, add dry pomegranate seeds, coriander powder, red chilly powder, followed by tomato paste.
Saute the masala until you see oil leaving its sides.
Then add 1 cup water to the masala and let it simmer.
Now add the boiled chanas to the gravy and mix well.
Let it simmer for 2 to 3 more minutes and mix garam masala and coriander leaves to it. Chana masala is also ready
Serve this tangy-zingy and spicy chole along with steaming hot bhaturas and relish eating with a side assortment of pickle or chutney.

Deep fried recipe, Featured, Indian Regional recipe, North Indian recipe, Poori recipe, Roti Bread Paratha Recipe

Rice Flour Poori Recipe

May 9, 2016 Nisha Madhulika 16 Comments

Rice Flour Poori recipe – Chawal Atta Puri Recipe – Vade Recipe

Rice flour poori is prepared in Goa, Malwa and Kokan areas. Rice flour poori is gluten free. Here’s yummy and delicious rice flour poori recipe for you all! Those allergic to gluten can easily consume these pooris. Rice pooris are a great hit among my family members. I often include these pooris with crispy outer texture and softer inner texture in breakfast with side accompaniment of a Indian dip and potato curry but you can serve them any time you want or pack them in lunch box for kids

Pooris are Indian bread which are deep fried and served steaming hot with any curry or stir fry sabzi. They taste great with a pickle or chutney as well. Try making these crispy and super scrumptious rice pooris with this easy to follow step-by-step instructions and make every drool!

Directions

Getting ready:

1. Warm some water for kneading rice flour to make pooris.

2. Sieve the rice flour in a bowl.

Making:

3. In a big mixing bowl take rice flour, coriander powder, fennel powder, salt and cumin seeds and mix everything well.

4. Then add lukewarm water in small parts and knead the dough.

5. Drizzle 1 tsp of oil, continue kneading till the dough become soft and smooth. Cover the dough and keep aside for 20-25 minutes to rest.

6. Heat some oil in a wok or pan for deep frying the pooris.

7. Pinch small to medium size balls from the dough and cover them to prevent from drying.

8. Now lift a dough ball, grease your hands with some oil and roll into round shape.

9. Place this dough ball over a polythene sheet and press gently with your hands then use a rolling pin give it a round shape. Keep it little thick.

10. Gently slide the rolled pooris in oil and deep fry until it gets puffy and golden brown from both sides.

11. Drain out the fried pooris on kitchen paper towels to remove excess oil. Similarly prepare the rest of the pooris. Tempting and sumptuous rice pooris are ready to serve.

Serving:

12. Serve delicious rice flour pooris steaming hot with any dal, chana masala, aloo masala or any other sabzi you like along with some chutney and pickle.

Save Print

Rice Flour Poori Recipe - Chawal Atta Poori

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 3

Ingredients

Rice flour – 1 cup (170 grams)
Oil – 1 tbsp
Cumin powder – ½ tsp
Salt – less than ½ tsp or to taste
Fennel powder – ½ tsp
Coriander powder – ½ tsp
Oil – for frying pooris

Instructions

Warm some water for kneading rice flour to make pooris.
Sieve the rice flour in a bowl.
In a big mixing bowl take rice flour, coriander powder, fennel powder, salt and cumin seeds and mix everything well.
Then add lukewarm water in small parts and knead the dough.
Drizzle 1 tsp of oil, continue kneading till the dough become soft and smooth. Cover the dough and keep aside for 20-25 minutes to rest.
Heat some oil in a wok or pan for deep frying the pooris.
Pinch small to medium size balls from the dough and cover them to prevent from drying.
Now lift a dough ball, grease your hands with some oil and roll into round shape.
Place this dough ball over a polythene sheet and press gently with your hands then use a rolling pin give it a round shape. Keep it little thick.
Gently slide the rolled pooris in oil and deep fry until it gets puffy and golden brown from both sides.
Drain out the fried pooris on kitchen paper towels to remove excess oil. Similarly prepare the rest of the pooris. Tempting and sumptuous rice pooris are ready to serve.
Serve delicious rice flour pooris steaming hot with any dal, chana masala, aloo masala or any other sabzi you like along with some chutney and pickle.

Indian Good Food

Category Archives: Poori recipe

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Palak Puri Reciep video – Spinach Puri Recipe

Khus Khus Poori Recipe – Khus Khus Ki Puri – Poppy Seeds Puri

Chole Bhature Recipe

Rice Flour Poori Recipe

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