Yellow Puri is a deep-fried Indian bread prepared with wheat flour and besan with added spices for a delicious dish on its own. You can serve this with any side dish of your choice to make an interesting meal.
For the Y in the A to Z Indian Pooris, I had to pick a poori with Y. I have already made Yellow Moong dal Poori, Yellow Pumpkin Puri, etc. So I had to do something with Yellow. In this poori, I have used Besan which is yellow in colour along with turmeric powder. While checking on different options to make for this alphabet, I came across this recipe on the Tarla Dalal site.
I had left making this dish until the last moment and I ended up making both the final dishes at the same time. There was confusion at home regarding when to make pooris. Sunday breakfast is the best option finally.
Moreover, I don't think I have any more varieties left to make, though I know I may still have a list somewhere. As I prepare for things to come shortly, you enjoy this yellow poori.
In many ways, I feel sad that we are nearing the end of this A to Z series. I enjoyed much researching the different dishes that I could make for each alphabet. Some were tough choices while some ended up being very simple. Almost all the dishes were planned for the Sunday breakfast, yet I never had these in leisure as it is always a hurried affair when I have to click a dish.
Anyway, I enjoyed doing this series and as Indian Bread is one of my favorite ones, this was an enjoyable journey.
PIN This for Later!
Step By Step Pictures for making Yellow Puri
Yellow Puri ~ A to Z Indian Pooris
Ingredients
- 2 cups Wheat Flour
- 1/4 cup Besan
- 1/2 tsp Red Chilli Powder
- Salt to Taste
- 1/4 tsp Turmeric Powder
- A Pinch Asafoetida / Hing
- 1/2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- Cooking Oil for deep frying
Instructions
- Take all the ingredients in a wide bowl and mix well.
- Slowly add water to knead to a stiff dough. Keep it aside for 10 mins
- Divide into equal balls and heat the Kadai with oil
- Dust the balls with flour and roll out into a 4-inch disc.
- When the oil is hot enough, gently slide the pooris and press on the top slightly for the pooris to puff up.
- Once it is cooked, flip it to the other side. Cook till done.
- Drain the puris with a slotted ladle, onto a kitchen towel.
- Serve hot with any side dish
This was part of the AtoZ series I did on Indian 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.
Vaishali says
Y for Yellow is a great option , and these pooris fit the alphabet perfectly . I haven’t made pooris for a long time now , and all your pooris surely tempt me to make , but the scene at home doesn’t permit ! May be one day I will do a mega cooking and make 5-6 varieties .lol !
Anon says
These are simple and fast to prepare and everyone enjoyed them!
Radha says
The pooris look amazing. Love the bright color. Must be delicious too. The color looks inviting.
Harini Rupanagudi says
Simple and I am sure flavorful with besan in it. Hats off to you for coming up with so many poori varieties.
Rafeeda - The Big Sweet Tooth says
Such wow yellow pooris! I love that it is mildly spiced as well. Haven't had pooris in a while, maybe next time I can try making these!