Spicy Besan Masala Poori
Masala poori is a variation of poori and is a classic breakfast/evening snack that tastes awesome with hot cup of tea! You can serve it with different curries or can be enjoyed with creamy yogurt, achaar and chutney. Also this is very good snack food to carry when traveling out or family picnics.
Earlier I have posted an easy version of masala pooris that are quick to make (https://shriscookbook.com/2013/11/20/87/) and today I am sharing my mother in laws recipe which is a lengthy procedure but tastes even better and you can actually stock these in jars!! Everyone in my family go bonkers for these and we usually make them for festivals like dussera and diwali.
This is our first dussera in the new house and we were all pretty excited. Decorated the house with beautiful flowers and made yumm murukulu, chekkalu, boondi laddus and these spicy stuffed poori’s and house smells sooooooo good 😀
If you are not in hurry take some help from your family members and make these spicy besan masala pooris!! Alternatively, you can also bake the puris instead of deep-frying, but make sure you roll them thinly and prick them before baking.
All purpose flour/ Maida- 1/2 kg
Gram flour/ Besan- 3/4 kg
Spring Onions- 1 cup
Curry leaves- 1/2 cup
Coriander leaves-1/2 cup
Mint leaves- 1/2 cup
Cumin Seeds/Shahi Jeera- 1/2 tsp
Ginger garlic paste- 1 tsp
Chilli powder- 1 tsp
Garam masala- 1 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Oil for deep frying
Take maida in a bowl and make a soft n pliable dough with some salt as we do for roti and keep covered.
In another mixing bowl, add gram flour, finely chopped spring onions, mint leaves, curry leaves, coriander leaves, shahi jeera, chilli powder, turmeric powder, garam masala, salt, 2 tsp oil and make a fine dough adding little water at a time.
Make equal sized balls from both maida dough and besan dough as well using generous amount of oil on your palms.(Besan ball must be smaller than the maida ball)
First roll a ball of maida dough as we do for roti and keep the besan stuffing in the center and gather all the corners, seal it well and press it lightly. Also I prefer making these small potlis and keep aside and start making pooris together instead of doing one potli at a time.
Dust the flour and roll out the sealed dough (with the sealed side on the top) into a circle just as you do for chapati but without applying too much pressure, the thinner the poori the crispier they will be. Repeat the same process for the rest of the dough.
Heat oil in a kadai to fry the pooris. Fry on both sides till you get the desired golden colour. Ta da…crispy maslaa pooris are ready!!