There are different varieties of Pooris – Puffed Poori, Masala Poori, Spinach Poori etc. This Tomato Poori is delicious with flavors of mint and tomato. This Poori attains its best taste if served with Cilantro Chutney.
Whole Wheat Flour (Atta) – ½ cup
Semolina (Rawa / Sooji) – ¼ cup
Cumin (Jeera) Seeds – 1 tsp
Carrom (Omam / Ajwain / Ova) seeds – ¼ tsp
Mint leaves (Pudhina) – 1 tbsp (finely chopped)
Cilantro (Dhania Leaves) – 2 tbsp (finely chopped)
Tomato (medium sized) – 3
Chilli Powder – ½ tsp
Clarified Butter (Ghee) – 1 tsp
Salt to taste
Oil for deep frying
Wash and cut the tomatoes and grind it to a smooth paste without water.
Take the whole Wheat Atta and Semolina (Rawa) in a bowl. Add Cilantro, Mint Leaves, Cumin Seed, Ghee, Salt and Chilli Powder. Mix it evenly. Add the Tomato Puree and knead it into hard dough (with little water, if necessary).
Allow it to rest for 15 minutes and knead it again.
Heat Oil in a pan on medium heat.
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.
Check the heat of the oil by dropping a small piece 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 splash the oil). Adjust the heat from medium to high. Keep adjusting the heat so that the oil does not start burning. Press down the Poori gently into the oil so that the Poori fluffs up. Flip and fry so that both sides become golden brown. Remove it to a strainer or paper towels to remove the excess oil. Fry all the Pooris in the same manner.
Serve with Cilantro chutney or Mango Puree (Aam Ras) or Potato Masala.
If the dough is loose instead of hard, the Poori will absorb more oil.
Do not roll the Poori too thick or too thin.
Roll evenly without any cracks. Cracks will not allow the puree to fluff up.
Do not allow the rolled Poori to rest for a long time. Fry as soon as they are rolled.