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The ingredients needed to make Masala Poori:
- Provide 1 1/2 cup Whole wheat flour (atta/godhuma pindi)
- Prepare 11/2 cup Semolina (sooji rava) (optional)
- Take 1/2 tsp Turmeric powder (haldi/pasupu)
- Get 1 tsp Red chilli powder (laal mirch/karam podi)
- Provide 1 tsp Cumin seeds (dhania/dhaniyala podi)
- Prepare 1 Tsp Carom seeds (ajwain/vaamu)
- Use 1/4 tsp Asafoetida (hing/inguvai
- Provide 1 1/2 tsp Kasoori methi, crushed (dried methi leaves) (optional)
- Use 3-4 green chilies
- Prepare 1 cup yogurt
- Prepare to taste Salt
- Take Water as required to make poori dough
- Prepare As needed Oil for deep frying
Steps to make Masala Poori:
- In a wide bowl, place whole wheat flour, semolina, carom seeds, turmeric powder, red chilli powder, cumin seeds, green chilies, asafoetida, kasoori methi and salt.
- Add yogurt and mix well into the flour mixture. Slowly add water to form a slightly firm dough. Cover and allow to sit for at least 20 minutes.
- Now divide the kneaded poori dough. Shape them into round balls. Coat the working surface as well as the rolling pin with a little oil. Coat each ball with a little oil (do not dust with flour) and roll into a flat round shape.
- Heat oil in a heavy bottomed vessel or kadhai till hot. If you place a small piece of dough in the oil, it should sizzle up. Reduce heat to medium and place a rolled puri into the oil and with very gentle pressure press with the back of a slotted ladle till it puffs up.
- Flip over the poori and allow to cook for a few seconds till it attains a light golden shade. Place the poori over an absorbent paper towel to absorb excess oil. Prepare pooris with the rest of the balls and serve warm.
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