Theeki poori taste good and texture stays soft even if it is not piping hot. Our family always prefers roti or paratha over the poori. But I grew up eating this as my mother make this savory dish for all of us especially during rainy seasons where I get to eat it often. My mom makes this teekhi poori whenever we have guest at home or on special demands of other family members.
But when it comes to the poori, I always prefer to make teekhi/masala poori alot and prefer to have these with some sukhi green bhaji, tari wala aloo and some pickle, lasoon ki chutney or keri ki chutney. The best thing is that you can have this as a snack as well with cup of tea. Or you can have it as a meal with potato side dish or sweet pickle or aamras.
It taste good and texture stays soft even if it is not piping hot. To get this result, you need to store them in container while it is warm. If you let it cool down completely and store then it will become chewy.
LETS START WITH THE RECIPE NOW
Max for 2-3 people
- 250 gm Wheat flour
- Salt as per taste
- 1 tsp lal mirch powder
- 1/4 tsp haldi powder
- 1 tsp amchur powder
- 1/2 tsp Ajwain
- 1/2 tsp jeera
- 1 tbsp oil for moyan
- 1/2 kadai oil for frying
- Finely chopped Corriander (optional)
- Water as required for kneading tight puri aata.
Method for making Teekhi poori :
1) Take whole wheat flour (atta) in a bowl. Add salt, red chili powder, turmeric powder, ajwain and jeera and amchur powder.
2) Mix well.
3) Add oil and mix till incorporated well using your fingertips.
4) Now start adding little water at a time and keep kneading the dough.
5) Keep kneading till you get smooth and tight dough (NOT SOFT like chapati/roti dough).
6) Cover it with another bowl or plate or plastic wrap. Let it rest for 15 minutes.
7) After resting time knead the dough once again. Divide the mixture in equal portions, Make smooth ball and then flatten it out between your palm
8) Work with one flatten disc at a time.
9) Roll into 2-3 inch diameter circle. It should not be too thin or too thick. Never use any dry flour while rolling as a dusting. Otherwise flour will burn while frying and then that burnt black flour particle will stick to the next poori.
10) Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin. poori should be rolled at even thickness. If it is thin from one side and at some part it is thick then it will not puff up while frying.
11) Heat the oil in a pan on medium heat. Once hot slice one poori into hot oil.
12) By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.
13) As it is puffed up and bottom side is light brown meaning no more bubbles in the oil. Then flip it.
14) Fry the other side until it is light golden brown in color. Do not fry for long time otherwise it will get crispy and hard with dark brown in color. we don’t want that.
15) Remove it from the oil using slotted spoon
16) Place on paper towel lined plate. fry all the pooris same way and serve.
All the possible instructions have been shared, so you will get success to get perfectly puffed pooris. Masala puri are best served fresh. So enjoy your pooris now.
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