Kesar Poori is a sinful delicious deep fried Indian Flatbread made with Saffron and milk. The entire dough is knead 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!
We are doing the second week of BM#112 where I am doing AtoZ series. I had picked up to do Indian Pooris and each alphabet has been a wonderful challenge to make and enjoy. I hope you have been enjoying reading these pooris.
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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
- 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
- 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.