Tag Archives: poori recipe

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

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

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.

Green peas masala poori

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.

green pea masala poori

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.

green peas masala poori

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.

green peas masala poori

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.

green peas masala poori

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.

green peas masala poori

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.

green peas masala poori

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.

Matar ki Masala Puri - Matar ki Bedmi Poori - Green Peas masala Poorigreen peas masala poori
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. Coarsely grind 1 cup green peas alongwith 1 green chili to make a paste.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

 

Aloo Puri Recipe – Potato Poori – Alu ki puri

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.

aloo masala pooriMaking:

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.

aloo masala poori

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.

aloo masala poori

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.

aloo masala poori

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.

aloo masala poori

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.

aloo masala poori

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.

aloo masala poori

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.

aloo masala pooriServing:

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.

aloo masala pooriSuggestions:

  • 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.

Aloo Puri Recipe - Potato Poori - Alu ki puri aloo masala poori
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve these tempting pooris steaming hot with pickle, curd, chutney or any other sabzi you relish eating the most.

 

 

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

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.

how to make pooriMaking:

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.

how to make poori

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.

how to make poori

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.

how to make poori

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.

how to make poori

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.

how to make pooriServing:

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.

how to make pooriSuggestions:

  • 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
Poori Recipe - Perfect round, puffy and Soft puri Recipehow to make poori
Author: 
Recipe type: Poori/Parantha
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups (300 grams)
  • Salt – ½ tsp or to taste
  • Ghee – for frying
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

 

Namkeen Til Poori Recipe

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.

namkeen til poori

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.

namkeen til poori

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.

namkeen til poori

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.

namkeen til poori

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.

namkeen til poori

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.

namkeen til pooriServing:

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

Namkeen Til Poori Recipe Video namkeen til poori
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. Add sesame seeds, salt and oil into the wheat flour. Add lukewarm water and knead stiff dough.
  2. Divide the dough into small balls. Roll each dough ball and make peda of it.
  3. Roll out 3-3.5 inch diameter poori with the help of a rolling pin.
  4. Gently slide a poori into the hot oil. Fry the poori until it becomes golden brown in colour from both the sides.
  5. Drain out the poori on the kitchen paper towel. Similarly, fry the rest of the pooris.
  6. Serve these crusty and delectable namkeen sesame seeds pooris steaming hot along with chutney, pickle or any veggies you like. Enjoy!

 

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

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.

khas khas poori

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.

khas khas poori

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.

khas khas poori

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

khas khas poori

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.

khas khas poori

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.

khas khas poori

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.

khas khas poori

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.

Khas khas poori

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.

khas khas poori

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.

khas khas 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.

khas khas poori

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.

khas khas poori

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.

khas khas pooriServing:

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.

Khus Khus Poori Recipe - Khus Khus Ki Puri - Poppy Seeds Puri khas khas poori
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. 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.
  2. 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.
  3. Now add soaked poppy seeds into the mixer jar. Ground it into a coarse paste.
  4. 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.
  5. 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.
  6. Divide the dough into smaller than small lemon sized balls.
  7. Roll out the dough ball into 2.5-3 inch diameter circle. Place 1 tsp of stuffing on it. Close the stuffing completely.
  8. Roll it out gently with a rolling pin into 2.5-3 inch poori.
  9. Heat enough oil in a wok. Drop rolled poori into it. Keep the flame on medium.
  10. Fry it until it turns golden brown in colour from both the sides.
  11. Transfer it on kitchen paper towel.
  12. 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!

 

Rice Flour Poori Recipe

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.

 

Rice Flour Poori Recipe - Chawal Atta Poori chawal poori
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. Warm some water for kneading rice flour to make pooris.
  2. Sieve the rice flour in a bowl.
  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.
  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.