Masaledar Poori Recipe

Ingredients -

• 2 cups Laxmi Bhog Atta
• 1 teaspoon Red Chilli powder 
• 1 teaspoon Cumin powder 
• 1 teaspoon Coriander powder 
• ½ teaspoon Black Pepper powder
• ½ teaspoon Turmeric powder 
• ½ teaspoon Ajwain
• 1 teaspoon Salt or add as required
• 1 teaspoon Oil
• ½ cup Water or as required for kneading
• Oil for Deep frying

Cooking Directions -

Making Dough

1. In a bowl or pan, add all the spice powders and salt to Laxmi Bhog Atta. In a clockwise order the spices are - turmeric powder, cumin powder, coriander powder, ajwain, black pepper powder and red chili powder. Salt is added in the center.
2. Mix the spice powders with the flour with a spoon, so that the spices are evenly distributed in the flour. Then make a well in the center and add oil.
3. Add some water. Mix and then begin to knead.
4. As required, add more water in between while kneading dough.
5. Knead into firm dough with sufficient water. Cover and let the dough rest for 30 minutes.

Rolling Masaledar Poori

1. After 30 minutes, knead again. Divide the dough into small or medium-sized balls.
2. Take each ball. Flatten it and spread a bit of oil on both sides. Using oil while rolling is better than using flour, as theflour particles get browned or burned in oil, while frying.
3. Roll this ball into a small or medium sized circle of medium thickness. Don't make too thick or thin.

Frying Masaledar Poori

1. Heat oil in a kadai or pan till its medium hot. Slid the rolled poori and deep fry in hot oil.
2. With help of a slotted spoon, gently nudge and press so that the pooris puff up.
3. When the oil stops sizzling, turn over and fry the other side of the pooris.
4. When golden, remove from the slotted spoon and drain them on kitchen paper napkins to remove excess oil. Make all pooris this way.
5. Serve these Masaledar Pooris hot plain or with a side potato curry.