Onion Masala Poori is a deep fried Bread made with all purpose flour stuffed with a spicy onion and spices filling. These Onion Pooris are heavy and a filling bread on its own, and you don’t have to make any side dish for this.
When it was the turn of thinking of a poori with O, I was literally wondering what to make as there are not many choices for this alphabet.
I had only option of making something with onions and I thought I could search the internet for ideas.
It led me to this recipe and I decided to make it for myself. Both Moong dal Poori and Onion Masala Pooris were made for Sunday Breakfast and I was full when I sat down for my breakfast.
My Sunday meals were these pooris for both breakfast and lunch. I felt I could’ve reduced the spice a bit in these onion masala pooris. Otherwise these tasted great.
These pooris are more like Luchis stuffed with onion masala. With this the alphabets planned for this month ends.
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Step By Step Pictures for making Onion Masala Pooris
Ingredients Used in making Onion Masala Poori
We make the pooris with All Purpose flour or Maida stuffed with onion cooked in a masala.
The masala is quite heavy as it uses whole fennel, onion seeds, tej along with spice powders.
If I plan to make these pooris again, I would surely reduce the spice levels used in this recipe and most importantly would use crushed fennel seeds instead of whole ones.
As with all stuffed pooris, we got to be really careful with stuffing as the filling has a chance of leaking out of the poori.
The pooris are heavy, so you got to be making sure you balance this dish.
If you are particular to serve a side dish, then a simple moong dal would be an apt side dish or best would just plain Dahi.
I found the pooris very good on its own. So on the days you want to just make a bread, you can make this for a filling meal.
Onion Masala Poori ~ A to Z Indian Pooris
For the Dough
- 2 cups All purpose flour / Maida
- 1 tbsp Cooking Oil
- Salt to taste
- Water as required
- Cooking Oil for deep frying
- 1 cup Onion finely chopped
- 2 tsp Cooking Oil
- 1 tsp Fennel Seeds / Saunf
- 1/2 tsp Kalonji / Black Seeds
- 1 no Bay Leaf
- 2 no Green Chili
- 2 tsp Besan /Gram Flour
- 1 tsp Coriander Powder
- 1 tsp Red Chili powder
- 1 tsp Garam Masala
- Salt to taste
- 2 tbsp Coriander Leaves finely chopped
For the Dough:
- Take the ingredients in a bowl, mix the ingredients. Slowly add water and make a stiff dough. Keep it under a wet cloth for 10-15 minutes.
- Heat oil in a nonstick pan, add fennel seeds, kalonji, bay leaf. Stir for 30 seconds.
- Add chopped onion and green chili. Saute for 9-10 minutes in medium flame till onions are light brown.
- Now besan, coriander powder, red chili powder, garam masala powder and salt. Mix well and cook for another 5-6 minutes, till nice aroma comes from the besan.
- Turn off the heat and add coriander leaves, mix well and keep it aside to cool for 10 minutes.
For assembling the Poori:
- Discard the Bay leaf and divide the filling into 12 equal portions.
- Take the dough and knead again for 2-3 minutes.
- Divide the dough into 12 equal portions and roll them into balls.
- Flatten each ball on the sides with center thick, place the filling in the center and enclose on all sides and seal tightly.
- Dust the balls with flour and gently press down. Using a rolling pin, gently roll out to a 4 to 5 inch
- Continue with all the balls.
- Heat the kadai with oil, when hot gently slide the pooris and press on top, once it puffs up, flip to the other side and cook.
- Drain to a kitchen towel and continue frying all the pooris.
- Serve with dal or enjoy on its own.