Poori is one of the type of popular Indian fried bread. Usually it eats at breakfast but you can have it at lunch too with the masala aloo or aloo curry. You can have it with any vegetable curry as per your taste. At some parts it is served with suji (semolina) ka halwa or sheera or with kheer too. There are lots of variations like Multi grain poori, spinach poori, Masala poori or stuffed poori. Here I shared the recipe of besani masala poori:-
Ingredients:-
Wheat flour - 1 cup
Gram flour (besan) - 1/4 cup
Ghee/ Oil - 3 tablespoons
Carom seeds - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Cumin Seeds - 1 teaspoon
Garam masala - 1/2 teaspoon
Salt to taste
Oil for frying
Method:-
1. Take a bowl and put wheat flour in it. Now add gram flour, oil, carom seeds, dry fenugreek leaves, cumin seeds, garam masala and salt to taste in it and mix it well with your hands. Then add adequate water (2-3 tbsp approx.) in it and knead a firm or stiff dough for making poori and cover it with muslin cloth and keep it aside for 15-20 minutes.
2. At the time of making poori, knead the dough once again and divide it into 10-12 parts. Take one part of it and roll it like a ball, flatten it with your palms and grease it with oil and rolled it with the help of rolling pin. It is smaller than the size of regular chapati.
3. Heat the oil in pan on medium flame then put the poori into it one by one, for deep frying. Gently press the poori with the sieve. When it puffed up then turn it and fry the other side until it turned nice golden brown and crisp and then transfer it into absorbent paper. Deep Fry the other pooris too in the same way.
4. Masala poori is ready. Serve it hot with potatoes (dried or curried), gravy paneer or mix veggies or mango pickle along with a cup of tea.
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