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Dahi Poori | Masala Poori

Course Brunch
Cuisine North Indian
By Cook Method Deep Fried, Stovetop
Occasion Weekend Special
By Diet Vegetarian
Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes
Author Srivalli

Ingredients

  • For the Dough
  • 2 cups Wheat flour
  • 1 cup Maida
  • 1 tsp Peppercorns whole, crushed
  • 1 tsp Cumin Seeds coarsely crushed / Ground Cumin powder
  • 1 tbsp Ghee
  • A pinch Turmeric
  • Salt to taste
  • Curds fresh, to make the dough (approx 1 cup)
  • Cooking Oil to deep fry

Instructions

  • Take the flour in a bowl, add all the spices, ghee. Rub the flour with ghee well.
  • Beat the curds till it becomes pouring consistency. Add the curds to the flour slowly and knead to a stiff dough. Continue adding till you are able to form a dough. Cover with wet muslin cloth and rest for 10 mins.
  • Divide into equal balls and dust and roll out as regular pooris.
  • Heat a Kadai with oil enough to deep fry and slide in the pooris and cook on both sides.
  • Serve with any subzi or just pickle and curds.
  • I served it with Rajma Masala

Notes

Notes: Before starting you might hesitate thinking about how you can knead with just curds and no water at all. Trust me when you beat the curds well and then add, the dough turns out to be very good. The original recipe doesn't ask for resting. I normally never rest my poori dough. In this case it was more of a necessity than anything else. In the end I found that it didn't drunk too much of oil, when you fry it in correct smoking point. These pooris tend to be more heavy then the regular ones as it is completely with Dahi.
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