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.)

CraftMyMeals

Safed Maas & Poori Recipe - North Indian Breakfast | CraftMyMeals

Instructions

1
Prepare the White Paste
- Soak cashew nuts, blanched almonds, and melon seeds in warm water for at least 30 minutes.
- Drain the water and transfer the soaked items to a grinder. Blend into a very smooth paste, adding a tablespoon or two of water as needed to facilitate grinding. Set aside.
2
Temper Whole Spices
- Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
- Once the ghee is hot, add the bay leaves, cinnamon stick, green cardamoms, cloves, and black peppercorns.
- Sauté for about 30-40 seconds until they become fragrant and start to sizzle.
3
Sauté Onions and Aromatics
- Add the finely sliced onions to the pot. Sauté for 6-8 minutes, stirring occasionally, until they become soft and translucent. It is crucial not to let them brown to maintain the white color of the gravy.
- Add the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw aroma disappears.
4
Sear Mutton and Add Spices
- Increase the heat to medium-high, add the mutton pieces, and sear for 5-7 minutes until they are lightly browned on all sides. This step helps to lock in the juices.
- Reduce the heat to low. Add the coriander powder, white pepper powder, and salt. Mix well to coat the mutton pieces and cook for one minute.
5
Incorporate Curd and Nut Paste
- Keeping the heat on low, slowly pour in the whisked curd while stirring continuously. This prevents the curd from curdling. Cook for 5-7 minutes until the oil begins to separate from the masala.
- Add the prepared white nut paste to the pot. Stir well and continue to sauté for another 5-7 minutes, stirring frequently to prevent it from sticking, until the paste is cooked and aromatic.
6
Slow Cook to Perfection
- Pour in 2.5 cups of hot water and stir everything together. Bring the curry to a boil.
- Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 60-75 minutes, or until the mutton is tender and falling off the bone. Stir occasionally.
7
Finish and Garnish
- Once the mutton is cooked, gently stir in the garam masala and the optional fresh cream.
- Let it simmer for 2 more minutes. Turn off the heat and stir in the kewra water.
- Let the curry rest, covered, for at least 10 minutes for the flavors to meld beautifully.
- Garnish with chopped coriander leaves and slivered almonds. Serve hot with naan, roti, or steamed rice.

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.

Mutton Safed Maas with Poori

Nutrition per Serving

Recipes in this Meal

1. Mutton Safed Maas

Ingredients

2. Poori

Similar Meals You Might Like

Safed Maas, Tawa Paratha and Onion Salad

Murgh Khada Masala, Phulka and Lehsun Chutney

Bhuna Kukda, Paratha and Mint Raita

Rajasthani Chicken Curry, Phulka and Onion Salad

Khad Khargosh, Bajra Roti and Lehsun Chutney

Mohan Maas, Bejar ki Roti and Sirke Wale Pyaaz

About Mutton Safed Maas with Poori

Instructions

Ingredients

Instructions