Masala Pooris, are deep fried, puffed and spicy Indian flat bread. Mouth watering dish and Masala poori my most favorite breakfast. Very good snack to carry while travelling out. Poori has many variations too. I have shared the spicy version today. There are sweet version of poori too. Will soon share the sweet poori recipe. My kid's favorite too. She does not make any fuss if pooris are in menu and it becomes a easy morning. I know i have one more breakfast item for you all. Here goes the recipe...
Mini Masala Poori / Butter Poori
| Marination time: 30 Min | | Cook time: 20min | | Total time:50 Min |
| Recipe type: Side Dish | | Cuisine: Indian | | Yield / Serves: 20 Mini Pooris |
| Taste: Mildly Spicy | ||
Ingredients:
Atta/Wheat Flour - 1 Cup
Butter - 2 Tablespoon
Water - ⅓ Cup
Red Chilli Powder - 1 teaspoon
coriander Powder - 1 teaspoon
Water - ⅓ Cup
Oil - as required
Salt to Taste
Step by Step Photos on how to make Mini Masala Poori:
- Add Wheat flour in a wide bowl. Add Redchilli powder, coriander powder and salt. Mix them well. Add butter into the flour and mix them well.
- Mix the butter well with Flour. it looks like bread crumbs below. Sprinkle water little by little and roll the dough. It must not be too hard or too soft. If it is too hard it would crack here and there. If it is too soft its so sticky. Add extra water or dry flour and roll it up accordingly. Cover the dough and allow it to rest in the refrigerator for 30 mins. After 30 minutes divide dough them into smaller balls.
- Pick up a ball and flatten it using a rolling pin. Dont worry if the shape is not perfect. Use the top of a bowl to make the desired size. Roll the remaining flour and place them in a plate ready for deep frying. Make sure the pooris do not stick to each other. If required use some dry flour.
- Heat oil in a Frying pan. Add sufficient amount of oil as per the size of pooris. Wait until the oil gets hot. Dust the pooris for any dry flour and place in hot oil. Fry them one by one. Tap in the center of the pooris and they puff up.
- Drain excess oil in a paper towel. Tasty and hot Masala Pooris are ready to serve.
Tips:
- While rolling the dough do not make it very thin or the poori would not puff.
- The oil must be hot enough or the poori wont puff.
- Use a frying pan according to the size of the poori. For small size pooris small pan is sufficient. If the Poori is bigger use bigger pan.
- There must be enough oil in the pan for the poori to puff up it must not touch to the bottom of the pan or it wont puff up.
- As i prepare this Mini masala pooris are served for kids i tried different shapes but discovered only round pooris puff up well and other shapes dont.
- I used homemade wheat flour. Since butter is also added i required only ⅓ cup of water to knead the dough. Depending on the Atta/Wheat flour used the water quantity might vary.
Serving Suggestion:
Masala poori can be served along with Potato Stew as a breakfast recipe. This is also a yummy snack and a any time muchies.
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