Masala Poori with Aloo Matar Sabzi

Instructions

1. 1

   Prepare the Dough (10 minutes + 20 minutes resting)

   • In a large mixing bowl, combine the atta, fine rava, turmeric powder, red chili powder, ajwain, hing, salt, and finely chopped coriander leaves. Whisk everything together to ensure the spices are evenly distributed.
   • Add 1 tablespoon of oil to the flour mixture. Using your fingertips, rub the oil into the flour until it has a crumbly, breadcrumb-like texture.
   • Gradually add water, a little at a time, and begin to knead. The goal is to form a firm and stiff dough. A soft dough will absorb excess oil during frying and won't puff up properly.
   • Once the dough comes together, knead it for 5-7 minutes until it is smooth but firm.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20 minutes. This step is crucial for the gluten to relax, making the pooris easier to roll.
2. 2

   Roll the Pooris (10 minutes)

   • After the resting period, knead the dough again for one minute.
   • Divide the dough into 16 equal-sized small balls. Roll them between your palms to make them smooth.
   • 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.
   • Take one dough ball and roll it into an even circle, about 4 inches in diameter and approximately 2-3 mm thick. Ensure it's not too thin, or it won't puff.
3. 3

   Fry the Pooris (15 minutes)

   • Heat the oil for deep frying in a kadai or a deep, heavy-bottomed pan over medium-high heat. The oil should be hot but not smoking.
   • To test the oil temperature, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately, the oil is ready.
   • Carefully slide one rolled poori into the hot oil. It will sink and then float back up.
   • As it rises, gently press it down with the back of a slotted spoon (a jhara). This pressure helps trap steam inside, causing the poori to puff up beautifully.
   • Once it has puffed up, flip it over and fry the other side for about 30-40 seconds until it's golden brown and crisp.
   • Remove the poori from the oil, allowing excess oil to drip back into the pan. Place it on a wire rack or a plate lined with paper towels.
4. 4

   Serve Hot (5 minutes)

   • Repeat the frying process for all the remaining pooris, frying one or two at a time to maintain the oil temperature.
   • Serve the hot masala pooris immediately with aloo curry, chana masala, yogurt, or your favorite pickle.