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Besan ki Masala Poori or Besani Masala Poori is a poori made with Gram flour or Besan along with roasted spice powders. This makes a wonderful and ideal dish for weekend brunch.
If you have the spice powders ground, you can easily make for your weekday breakfast as well. As I have already mentioned, I decided to make this for our Sunday Brunch. I gave the recipe to Amma and Konda and watching over them making it. Along with this, I had another poori recipe lined up and Konda was going on saying that we can make it again for dinner so that she can click a better picture.
I was very clear that I wanted the clicking business to be completed in the morning as these dishes are hard to be clicked during night time. Even though 95% of my pictures are clicked during night with artificial light and I am very much comfortable, when it’s not be who’s clicking, I am little hyper over the lighting.
Anyway this poori stayed put in its shape before we could attack. We loved both pooris we made and naturally kids ask the same request for this to be repeated. Well, with 24 more pooris lined up, I don’t think I might come back to this any soon. Still it feels great to know the dish was liked by all.
This dish is for the BM#108, Week 2, where I am sharing AtoZ Indian Pooris.
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Step By Step Pictures for making the Puri
Besan ki Masala Poori
Ingredients Needed:
2 cups Besan / Gram flour
1 cup Wheat Flour
Salt to taste
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Cooking Oil
Cooking Oil as required for deep frying
Water for Kneading
Whole Spices /Khada Masala
2 tsp of each whole spice listed below
Cumin Seeds
Fennel Seeds
Pepper corn
Coriander Seeds
2 nos Dry Red Chillies
Whole Spices /Khada Masala
Heat a pan and dry roast the whole spices. Allow them to cool and pound into a coarse powder
For the Poori Dough
Take a wide bowl, add all the ingredients including the whole spice powder.
Mix well and slowly add water to knead to a stiff dough.
Cover and let it sit for 10 mins.
Heat a kadai with oil for deep frying.
Finally when ready to fry, knead the dough again and pinch out equal balls.
Dust with flour and roll into 7 inch diameter. When the oil is hot, gently slide in the poori.
Fry on both sides and transfer on to a kitchen towel.
Serve with subzi of choice.
I served it with Tamatri aloo ki sabzi and chana masala along with Kheer.
- 2cups Besan / Gram flour
- 1cup Wheat flour
- Salt to taste
- 1/2tsp Turmeric powder
- 1tsp Red Chilli powder
- 1tbsp Cooking Oil
- Cooking Oil as required for deep frying
- Water for Kneading
- 2tsp Cumin Seeds
- 2tsp Fennel Seeds
- 2tsp Pepper Corn
- 2tsp Coriander Seeds
- 2nos Dry Red Chillies
-
Heat a pan and dry roast the whole spices. Allow them to cool and pound into a coarse powder
-
Take a wide bowl, add all the ingredients including the whole spice powder.
-
Mix well and slowly add water to knead to a stiff dough.
-
Cover and let it sit for 10 mins.
-
Heat a kadai with oil for deep frying.
-
When ready to fry, knead the dough again and pinch out equal balls.
-
Dust with flour and roll into 7 inch diameter. Whent the oil is hot, gently slide in the poori.
-
Fry on both sides and transfer on to a kitchen towel.
-
Serve with subzi of choice.
-
I served it with Tamatri aloo ki sabzi and chana masala along with Kheer.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
The post Besan ki Masala Poori ~ A to Z Indian Pooris appeared first on Cooking 4 all Seasons.
Posted in: Indian Cook
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