Indian Masala Poori is a delicious poori spiced with indian spices and flavours. This is a simple poori that can be paired with just curds and served for a party.
When it was the turn of I in the A to Z Indian Pooris, I didn’t have a choice at all other than Inippu poori. Inippu means Sugar in Tamil and I was somehow not very keen to make a sweet poori. So I was looking out to make another spicy version and couldn’t find any choice.
During that time, I happen to talk to Vaishali and when I asked if she has any idea, she suggested I could use Indian something and thus came about this poori. I simply added whatever spice I could think of. I had infused spiced water that I made for another dish and that made it all the more interesting.
The pooris were spicy and had a good feel to it. You can just dip in curds and enjoy. Since I had anyway made the side dishes for the other pooris on the menu, I had served it for these as well. These pooris are surely something I would love to make again.
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Indian Masala Poori ~ A to Z Indian Pooris
1 cup Wheat Flour
1 tsp Green Chili Paste
Salt to taste
1 tsp Ginger Paste
1/2 tsp Cumin Powder
A Pinch Ajwain
1 tsp Red Chili Powder
1/4 tsp Peppercorn coarsely pound
A Pinch Turmeric Powder
Spice Infused Water
Cooking Oil for deep frying
How to make Indian Masala Poori
Take a glass of water in a pan and bring to a boil, add 1 tsp Cumin Seeds and Ajwain Seeds. Let it boil and simmer for 5 mins. Sieve to extract the water and discard the spices.
In a wide bowl, take the ingredients and mix well. Add the infused water and knead to a stiff dough.
If required add more water to knead a pliable dough, yet stiff enough.
Pinch out small balls and roll into 4 inch diameter of disc.
Heat a kadai with oil and when hot, gently slide the rolled out discs.
Gently press on the top for the pooris to puff up. Flip to the other side and cook till golden.
Remove on to a kitchen towel.
Serve with pickle and curds or side dish of your choice.