Masala Pooris: Stuffed poori varieties to make your dinner table interesting!
Bengalis have an unadulterated love for Luchis aka Pooris. And, those have to be unadulterated Maida or Refined Flour ones, soft, puffy and pristine white. No compromise with that! Those regular ones with 50% Whole Wheat Flour has often earned me stern looks from ‘luchi’ puritans. While these Masala Pooris might not earn a letter of commendation from the bunch of ‘bhadroloks’, I have been lucky to sway a couple of folks towards them.
Spicy Gujrati Masala Puri or Tikhi Poori is basically an Indian unleavened deep-fried flatbread where the dough is prepared with a bunch of spices and condiments. Honestly, if you know your spices then its a complete DIY recipe. One can surely play with different bunch of ingredients, or whetever you have in your pantry. Means, if you do not have dried Fenugreek Leaves in your pantry, you definitely do not need to run to your nearest Indian grocery store!
Till now, this has to be the most tried and tested recipe on my blog. I mean I must have made these almost 5-6 times already to get the intensity and flavour of the spices right. With Pooris, Luchir or Kachoris, for that matter, after deep frying the flavour kind of tones down a bit by few notches. So, there is always that fear of ending up with either super strongly spices masala pooris or totally bland ones!
When I made these Masala pooris, I served them with Potato Curry with a Yogurt based Gravy. It makes a great combo. Both of them kind of compliment each other in terms of spices and richness.
So, here’s how to make masala poori for your next dinner menu!
Spicy Gujrati Masala Puri or Tikhi Poori is basically an Indian unleavened deep-fried flatbread where the dough is prepared with a bunch of spices and condiments. Honestly, if you know your spices then its a complete DIY recipe.
- 2 cups All Purpose Flour
- 1 cup Whole Wheat Flour
- ¼ tsp Hing or Asafoetida
- 1 tsp Salt
- 2 tsp Red Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 2-3 Green Chilies Finely Chopped
- ¼ cup Fresh Coriander Leaves Finely Chopped
- 1 tsp Dried Fenugreek leaves or Kasuri Methi
- Refined Sunflower Oil For Deep Frying
- Water to knead the dough
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Mix the Flours. Add 2-3 tbsp of Refined Oil and rub it uniformly in the flour mix.
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Now, add rest of the ingredients and give everything a mix.
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Now, knead this into a dough.
Note: It should be firmer in texture than your regular chapatti/roti dough. Yet it shouldn't be as tight which would make it non-pliable.
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Now, rub some oil over the dough and cover it for 10 minutes.
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Meanwhile, heat oil in a vessel where you can deep fry the Pooris. Allow it to heat properly.
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Pinch off small balls off the dough and roll them into round disks of medium thickness.
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As the oil starts to smoke, turn the heat low and deep fry the pooris, one by one.
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Serve hot with Potato Curry or any other Curry or your choice.
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