Khasta Puri Recipe - Dahi wali khasta poori
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Wheat flour – 2 cups
  • Ghee – 2 tbsp
  • Curd - ¼ cup
  • Salt - ½ tsp
  • Cumin seeds - ½ tsp
  • Oil/ghee – to fry pooris
  1. Take wheat flour in a big mixing bowl and add curd, ghee, salt and cumin seeds to it. Mix all the ingredients really well.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Recipe by Indian Good Food at