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Onion Masala Poori
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5 from 1 vote

Onion Masala Poori ~ A to Z Indian Pooris

Onion Masala Poori is a deep fried Indian Bread made with all purpose flour stuffed with a spicy filling of onion cooked in spices. This is a heavy filling bread on its own, and you don't have to make any side dish for this.
Course Breakfast, Dinner
Cuisine North Indian
Keyword AtoZ Puri Recipes
By Cook Method Deep Fried
Occasion Weekend Special
By Diet Kid Friendly, Vegetarian
Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 numbers
Author Srivalli

Ingredients

For the Dough

  • 2 cups All Purpose Flour / Maida
  • 1 tbsp Cooking Oil
  • Salt to taste
  • Water as required
  • Cooking Oil for deep frying

For Stuffing

  • 1 cup Onions finely chopped
  • 2 tsp Cooking Oil
  • 1 tsp Fennel Seeds / Saunf
  • 1/2 tsp Kalonji / Black Seeds
  • 1 Bay Leaf
  • 2 Green Chillies
  • 2 tsp Besan / Gram Flour
  • 1 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • Salt to taste
  • 2 tbsp Coriander Leaves finely chopped

Instructions

How to make Onion Masala Poori

    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.

    For Stuffing

    • Heat cooking 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 cooking 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.
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