Masala Poori is a variation of the wheat flour Poori flavored with dry spices which gives the Poori a unique taste.
Whole Wheat Flour (Atta) – 1½ cup
Besan (Chickpea Flour/ Kadalai Mavu) – 2 tbsp
Semolina (Sooji Rawa) – ¼ cup
Coriander (Dhania) Powder – 1 tsp
Chilli Powder – ¾ tsp
Turmeric (Haldi) Powder- ¼ tsp
Sugar – ¾ tsp
Kasoori Methi (Dried Fenugreek Leaves) Crushed withy hands – 1 tsp
Hot Oil – 1 ½ tbsp
Oil for deep frying
Add all the dry ingredients, mix it well. Add the Hot Oil and mix well.
Add water little by little and knead it into hard dough. Leave it to rest for a few minutes and knead again. Cover it and leave to rest for 15 minutes.
Make small lemon sized balls from the dough. Dust the board with dry wheat flour and flatten the dough ball to a near perfect round with uniform thickness.
Heat Oil in a pan on medium heat.
Check the heat of oil by dropping a small pinch of dough into the hot oil. If it comes to the top immediately, the oil is hot enough to fry the Pooris.
Slide a raw Poori into the oil (taking care not to flash the oil). Adjust the flame from medium to high. Keep adjusting the heat so that the oil does not start burning. Press down the Poori gently into the oil with a ladle so that the Poori fluffs up.
Flip and fry so that both sides become golden brown. Remove it to a strainer or paper towel to remove the excess oil. Fry all the Pooris in the same manner.
Serve with Mango Puree (Aam Ras) or Potato Masala for breakfast or evening snack.
If the dough is loose instead of hard, the Poori will absorb more oil.
Roll evenly without any cracks. Cracks will not allow the puree to fluff up.
Do not allow the rolled Poori to rest for a longer period. Keep frying as soon as they are rolled.
Adding Rawa helps to puff up the poori.
Adding Hot oil helps to make the Poori soft.
If the flame is too high, the Poori will become black. If it is too low, The Poori will absorb more oil.