Spicy poori is a flavourful twist on the classic breakfast poori, where spice powders are added directly to the dough to make it flavourful and colourful.
Perfect for weekend breakfast or for lunch box for kids as they are not bland.
Goes well with Rasawala aloo or my mix veg kurma in this website.
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During childhood, poori used to be my favorite food and till now have never got bored of poori for breakfast. While regular poori itself is a special breakfast treat these days, When I was browsing twitter, I saw this poori here in this twitter and inspired to try this one.
So, here's my version of spicy poori which was tasting very good with aloo gravy. You can check my aloo sabji and pair it.
Stepwise photos
- Take wheat flour and all the other ingredients except water in a mixing bowl. Mix well to incorporate all the ingredients.
2. Sprinkle water to make a stiff, yet a dough without cracks. Rest the dough for 10 mins. Knead well for 5 mins.
3. Divide the dough into 12 equal sized balls. If needed dust with very little flour (maida/ atta) and spread flat round disc.
4. Heat oil in a kadai (heavy bottomed deep dish). Fry the pooris both sides until puffs well and golden in colour. Drain in paper towel.
Serve spicy poori hot with any aloo based tangy gravy like aloo bhaji.
Recipe card
Spicy poori recipe
Ingredients
- 2 cups Wheat flour
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander seeds powder
- ½ teaspoon Amchoor powder
- 1 teaspoon Kasoori methi
- ¼ teaspoon Turmeric
- Salt
- 2 teaspoon Oil
- Water as needed
Instructions
- Take wheat flour and all the other ingredients except water in a mixing bowl.
- Mix well to incorporate all the ingredients.
- Sprinkle water to make a stiff, yet a dough without cracks.
- Rest the dough for 10 mins. Knead well for 5 mins.
- Divide the dough into 12 equal sized balls.
- If needed dust with very little flour (maida/ atta) and spread flat round disc.
- Heat oil in a kadai (heavy bottomed deep dish).
- Fry the pooris both sides until puffs well and golden in colour.
- Drain in paper towel.
Notes
- Adding less water is the key for crispy, poori that stays puffed for long time.
- If water is more, still the poori puffs, and turns out soft. It's up to our preference.
- Do not use kashmiri red chilli powder. Use other varieties which is spicy to save your oil without turning red.
Subashini Natarajan says
Love the color of the poori..pretty clicks as always Raji..with aloo gravy it must be tasting yumm...
Priya says
Love to try!
Niloufer Riyaz says
interesting change to regular puris yummy
Bala Meena says
Your Masala poor is a favorite in our home, paired with rasawala aloo subji it's heaven. Thanks. I love your blog, all recipes I have tried so far has never let me down. Keep posting