Whole wheat flour | atta 1/2 cup Besan | Kadalai maavu 1/4 cup Red chili powder 1 tsp Omam | ajwain 2 pinches Cumin seeds | jeeragam 2 pinches Kasoori methi 1 tsp (optional) Oil 1 tblsp + for deep frying Salt as needed Video on how to make masala poori
In a wide bowl add the wheat flour, besan,red chili powder,cumin seeds, omam,kasoori methi and salt.
Heat 1 tblsp of oil and add it to the flour mixture.
Add water little by little and make it into a stiff dough. Keep it covered for 10 minutes.
You can make it 2 ways, either roll it big and cut them into roundels or roll in small portions as we do for poori. I opted the first method.
I divided the dough into 2 portions and rolled into thick pooris. Then cut them with a sharp lid.
The pooris should be rolled slightly thick and not as the usual pooris. They usually do not puff up while frying. Heat oil and once when it becomes hot, put that into low flame. Deep fry the pooris till it becomes golden brown on both sides.
Ensure to fry in low flame. Maintain the temperature throughout. Repeat this for all the pooris.
Drain in a kitchen towel. When it is completely cool, pack in boxes for your travel.
Δ
