Kesar Poori is a sinful delicious deep-fried Indian Flatbread made with Saffron and milk. The entire dough is kneaded with milk along with spices to make a spicy and complete bread on its own.
For the A to Z Indian Pooris, K is Kesar Poori made with Saffron or Kesar. I had a choice of making with Khus Khus but decided to make a simpler one with Kesar. Since we add spices and milk, this makes a delicious poori that can be enjoyed as such. These pooris would surely be a great dish to be enjoyed with rich paneer gravies. Since I had somehow missed out making these pooris ahead, I had to finally make Dal for this.
I love eating pooris by itself and these pooris were good as it had spice and milk for the richness. If you love pooris, this is a fantastic one to make and enjoy!
This was part of the AtoZ series I did on Indian Pooris. I had picked up to do Indian Pooris and each letter of the alphabet has been a wonderful challenge to make and enjoy. I hope you have been enjoying reading these pooris. For the entire collection of A to Z Indian Pooris, check the roundup.
If you are looking for different options for Indian Breakfast and feel adventurous about making it in alphabets, do see the roundup of A to Z Indian Breakfast dishes.
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Ingredients Used
I have used wheat flour for making this poori. I am sure all-purpose flour will taste awesome too.
Instead of using only milk, you can use half water as well.
Kneading with warm saffron soaked milk makes the dough soft and gives a good texture for the pooris.
Kesar Poori ~ A to Z Indian Pooris
Ingredients
- 1 cup Wheat Flour
- 1 tbsp Ghee
- Salt to taste
- 1/4 cup Milk warm
- Milk as required to knead
- 1/8 tsp Saffron Strands
- A Pinch Turmeric Powder
- 1/2 tsp Red Chili Powder
- Cooking Oil for deep frying
Instructions
- Soak the saffron in warm milk.
- Take the flour along with the spices, ghee, salt and the saffron soaked milk and mix well.
- Now add milk as required to knead to a soft dough.
- Heat a Kadai with oil.
- Divide the dough into equal balls and dust well to roll out to a disc.
- Gently slide the rolled discs into hot oil and deep fry on both sides.
- Transfer to a kitchen towel.
- Serve with Dal or Paneer side dish.
Rajani says
I love the bright color of this poori, like you mentioned this can be eaten on its own as its rich and has all the spices it needs.
Sushma Pinjala says
Wow, such an innovative dish Valli. Would love to have these pooris with some Aam Ras.
Harini Rupanagudi says
Interesting addition of saffron, Valli. Looks very tempting.
Sharmila Kingsly says
Poori is a lovely yellow tint and kesar flavour . lovely share...