Wednesday, July 5, 2017

Masala khasta poori recipe

Ingredients :

  • 1 cup whole wheat flour (regular atta)
  • 2 tbsp oil or ghee
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder 
  • 1/2 tsp cumin powder 
  • 1/2 tsp coriander powder 
  • 1/2 tsp garam masala powder 
  • 1/2 tsp carom seeds (ajwain)
  • 1/2 tsp onion seeds (kalonji)
  • 1/2 tsp salt
  • water as required for kneading 
  • oil for deep frying
Method :

In a big bowl or plate, add flour, salt, oil, carom seeds, onion seeds and all spices powder. Mix well. Now add some water, mix and then begin to knead, as required, add more water and make a soft dough. Devid the dough into small or medium sized balls. Dust the ball with flour and make small sized masala poori of palm size. Use less flour for dusting. The thickness should be medium, not too thin like chapati.

Heat oil in a deep frying pan. To check the right temperature of the oil, put a small piece of dough. It will rise immediately at the same time it should not be browned. This is the perfect heating of oil. Immediately slide the masala poori and after a second, press it with a slotted ladle. It will puff up well. Flip it carefully and allow it to cook for few seconds till the bubbles cease. Remove and lower flame till you drop the next masala poori. Drain on a tissue paper. Serve it hot with any vegetables, curd and pickles.

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