Description
You only need the one Rajma masala poori recipe to experience delicious pooris every time! The poori turns out slightly crisp, soft, and fluffy each time, plus they don’t oil up at all.
Ingredients
Units
Scale
For Rajma Masala Poori :
- 1 cup – Rajma masala (I have used leftover Punjabi rajma masala)
- 2 cups – Whole wheat flour
- 1 tbsp – Semolina sooji
- 1 tsp – Kasuri methi, crushed
- Salt to taste
- Oil for frying
For Green Chutney:
- 1 cup – Coriander Leaves finely chopped
- 2 tbsp – Mint leaves chopped
- 2 – Green chilly
- 2 tbsp – lemon juice
- 1 inch – Ginger
- 4 – Garlic cloves
- 1 tsp sugar
- 1 tsp – Chaat masala
- Water as needed
Instructions
- Mix flour, salt, sugar, sooji, and Kasuri methi in a bowl or plate. Add 1 tbsp of oil and mix everything well.
- Add 2 tbsp of green chutney and 1 cup mashed rajma masala and then mix everything nicely.
- Kneed it into a semi-firm dough. Apply a little oil all over the dough and then cover it and let it rest for 20 minutes.
- After 20 minutes, knead the dough again for 1 minute and then divide the dough into small balls.
- Take one ball, apply a little oil press a little, and roll it into a 3-inch uniform thin disc.
- Oil should be heated up in the pan. Slide the poori gently into the oil and cook it on medium-high heat.
- Fry till both sides are golden brown and puffed.
- Take out the pooris on a kitchen tissue on a plate to drain out excess oil.
- Serve hot with green chutney or achar or pickle.
Notes
- Mix rajma masala into a bowl and mash it well. Add flour, salt, sugar, Kasuri methi, sooji, and a teaspoon of oil, and whisk well.
- With little by little, add water to the dough and start kneading until it becomes stiff but smooth.
- Divide the dough into small balls. Roll each ball into a thin disc that is three inches in diameter.
- The poori is fried by gently slipping it into the hot oil and frying on low flame from both sides until well puffed.
- Take out the balls and place them on an absorbent paper. Repeat the process for all the balls.
- Poori perfection lies in the dough. Make sure you knead it hard. If it is soft, the Poori won’t rise.
- Rolling them evenly prevents them from puffing and will also cause them to soak oil.
- To test whether the oil is hot enough, put a bit of dough into the oil and check if it sizzles.
- Puff the Poori up on medium-high heat. That way it will puff up nicely.
- Press the Poori gently with the back of a spoon once you have it in the hot oil so it will emerge properly in the oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Cuisine: Indian
Nutrition
- Serving Size: 5 people
- Calories: 254 Kcal