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Khasta Puri Recipe – Dahi wali khasta poori

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.

Khasta poori recipe

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.

Khasta poori recipe

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.

Khasta poori recipe

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.

Khasta poori recipe

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.

Khasta poori recipe

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.

Khasta poori recipeServing:

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.

Khasta Puri Recipe - Dahi wali khasta poori
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  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.