Name: Poori
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup Atta (Also known as whole wheat flour.); 2 tbsp Sooji (Fine semolina, for extra crispiness.); 0.75 tsp Salt (Adjust to taste.); 2 tsp Neutral Oil (For kneading into the dough.); 0.75 cup Lukewarm Water (Adjust as needed to form a stiff dough.)

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Keema Matar Poori Recipe - North Indian Non-Veg Breakfast | CraftMyMeals

Instructions

1
Sauté Aromatics
- Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
- Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
2
Brown the Keema (Bhunao)
- Add the minced mutton to the pan and increase the heat to high. Add the salt and turmeric powder.
- Using a spatula, break up any lumps and stir-fry continuously for 7-8 minutes. Continue cooking until the keema changes color from pink to brown and all the moisture has evaporated. This browning step is crucial for developing a deep flavor.
3
Cook the Masala
- Reduce the heat to low. Add the red chili powder, coriander powder, and cumin powder. Stir and cook for 1 minute, being careful not to burn the spices.
- Pour in the tomato puree. Mix well and cook for 5-7 minutes, stirring occasionally, until the tomatoes are cooked down and you see oil separating from the masala at the edges.
4
Incorporate Yogurt and Peas
- Lower the heat to its minimum setting. Add the whisked yogurt and stir continuously for 2-3 minutes to prevent it from curdling. The yogurt should be fully incorporated into the masala.
- Add the green peas and mix everything together gently.
5
Simmer to Perfection
- Pour in 1 cup of hot water and stir well. Bring the curry to a gentle boil.
- Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes. The keema should be tender, the peas cooked through, and the gravy should have thickened to a semi-dry consistency.
- If the gravy is too thin, you can cook it uncovered for a few more minutes to reduce it.
6
Garnish and Serve
- Turn off the heat. Sprinkle the garam masala over the curry and give it a final stir.
- Garnish with freshly chopped coriander leaves.
- Let the Keema Matar rest for 5 minutes before serving. This allows the flavors to meld beautifully. Serve hot with roti, naan, or pav.

Ingredients

2 cup Atta (Also known as whole wheat flour.)
2 tbsp Sooji (Fine semolina, for extra crispiness.)
0.75 tsp Salt (Adjust to taste.)
2 tsp Neutral Oil (For kneading into the dough.)
0.75 cup Lukewarm Water (Adjust as needed to form a stiff dough.)

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine the atta (whole wheat flour), sooji (semolina), and salt. Whisk them together to ensure even distribution.
- Add 2 teaspoons of oil to the flour mixture. Using your fingertips, rub the oil into the flour until it resembles coarse breadcrumbs. This step helps in making the pooris soft.
2
Knead to a Stiff Dough
- Gradually add lukewarm water, a little at a time, and start gathering the flour to form a dough.
- Knead for 8-10 minutes to develop the gluten. The final dough should be firm, stiff, and smooth—tighter than a chapati dough. A stiff dough is crucial to prevent the pooris from absorbing too much oil.
3
Rest the Dough
- Cover the kneaded dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the gluten to relax, making the pooris easier to roll and softer in texture.
4
Portion and Roll the Pooris
- After resting, knead the dough again for 1 minute to make it smooth.
- Divide the dough into 16 equal-sized small balls. Roll each ball between your palms to make it smooth and crack-free.
- Lightly grease your rolling pin and surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality.
- Take one dough ball and roll it into an even circle about 3-4 inches in diameter and about 2-3 mm thick. Ensure the thickness is uniform for even puffing.
5
Heat the Oil for Frying
- Pour about 2-3 inches of oil into a deep, heavy-bottomed pan (kadai) and heat it over a medium-high flame.
- To check if the oil is ready, drop a tiny piece of dough into it. If the dough sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 180-190°C or 350-375°F).
6
Fry the Pooris
- Gently slide one rolled poori into the hot oil. It will sink for a moment and then float to the surface.
- As it floats up, use the back of a slotted spoon to gently press down on the poori. This pressure helps it to puff up completely.
- Once puffed (which takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
- Remove the poori with the slotted spoon, letting the excess oil drip back into the pan. Place it on a wire rack or a plate lined with paper towels to absorb any extra oil.
7
Serve Immediately
- Repeat the frying process for the remaining dough balls, ensuring the oil temperature is maintained. Fry one poori at a time for best results.
- Serve the pooris hot and puffy with your favorite curry, such as Aloo Sabzi, Chana Masala, or with Shrikhand for a festive meal.

Keema Matar with Poori

Nutrition per Serving

Recipes in this Meal

1. Keema Matar

Ingredients

2. Poori

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About Keema Matar with Poori

Instructions

Ingredients

Instructions