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.
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Step By Step Pictures for making Yellow Puri
Yellow Puri ~ A to Z Indian Pooris
- 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
- 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.