SPICY POORI

தமிழில் காண : கிளிக் 

Hi All,

SPICY POORI!! Poori is easy to make and of course it is tasty too 😄.

This time I want to make poori with a little twist to give different taste from our regular normal pooris.I once heard about this recipe from my sister when they were staying in Hyderabad , one of her neighbour used to make this poori often and she learnt from her.

So after long time I suddenly got this idea and gave a try.And yes , the poori tasted different and little spicy too and went very well with red egg gravy.

See other poori recipes,

1. Basic poori.
2. Bhatura.

The spicy recipe is as below.

INGREDIENTS :

Wheat flour – 1 1/2 cup.

Asafoetida – 1/8 tsp.

Pepper – 1/2 tsp.

Cumin – 1 tsp.

Dry red chillies – 2 nos.

Curry leaves – few.

Salt – 1 tsp.

Water – 3/4 cup.

Oil – for deep frying.

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METHOD :

1. Grind pepper,cumin,red chillies to fine powder.
   

   

   
   

   
2. In a bowl add wheat flour , salt , chopped curry leaves , asafoetida , ground spice powder , water and mix well.
   

   
3. When water mixed up with flour well , start kneading to form thick dough.
   

   
4. Let the dough rest for 15 mins as the taste to set .
5. After 15 mins , make lemon sized balls and using your roller and pin , flat the dough to thick small disc.
   

   

   
   

    

   
6. Heat oil in wide kadai and when oil reached hot temperature , keep the flame in medium and drop the poori gently into oil.
   

   
7. Using spatula gently press the top of poori as to poori to puff well.
   

   
8. When puffs up flip the poori to next side and leave for 30 seconds till the poori puffs up in next side too.
   

   
9. Remove from oil , drain the oil completely and serve hot.
   

   
10. I served with red tomato gravy , you can serve with simple chicken curry , potato masala , Cauliflower kuruma , moongdal brocolli masala too.Click here to see all sidedish collections .
    

    

NOTES :

1. Dry chillies can be replaced with green chillies too.
2. Salt and water may vary from flour to flour , so adjust salt and water accordingly.
3. Poori dough must be little dry to give puffy and oil less poori so add water little by little during kneading.
4. Oil must be hot while adding poori , else pooris will not puff and also will adsorb more oil.
   

   

    HAPPY COOKING!!