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Crispy, puffed-up fried bread infused with aromatic Indian spices. This flavorful twist on the classic poori is perfect for breakfast or lunch, especially when paired with potato curry or yogurt.
Prepare the Dough (10 minutes + 20 minutes resting)
Roll the Pooris (10 minutes)
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Crispy, puffed-up fried bread infused with aromatic Indian spices. This flavorful twist on the classic poori is perfect for breakfast or lunch, especially when paired with potato curry or yogurt.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 258.65 calories per serving with 8.84g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack.
Fry the Pooris (15 minutes)
Serve Hot (5 minutes)
Add 1/2 cup of spinach puree (palak) or beetroot puree to the dough for added nutrients and color. You will need to reduce the amount of water accordingly.
Incorporate 1 tablespoon of kasuri methi (dried fenugreek leaves) or 2 tablespoons of finely chopped mint leaves into the dough for a different aromatic profile.
Add 1-2 finely chopped green chilies and 1/2 teaspoon of garam masala to the dough for an extra kick of heat and flavor.
Made with whole wheat flour (atta), masala poori provides complex carbohydrates that release energy slowly, keeping you full and energized for longer.
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is traditional in Indian cuisine for their digestive properties, helping to prevent bloating and indigestion.
Turmeric, a key spice in this recipe, contains curcumin, a compound known for its potent anti-inflammatory and antioxidant effects.
There are a few common reasons: 1) The dough was too soft. It must be firm. 2) The oil was not hot enough. Test it with a small piece of dough before frying. 3) The poori was rolled too thin or unevenly. Aim for a consistent thickness of about 2-3 mm.
The key is a stiff dough and perfectly hot oil. A stiff dough absorbs less oil, and hot oil instantly seals the outer layer, preventing oil from seeping in. Also, ensure you drain them well on a wire rack after frying.
While you can, the result will be very different. Air-fried pooris will not puff up like deep-fried ones and will have a texture closer to a baked cracker or mathri. Brush them with a little oil and air fry at 180°C (350°F) for 6-8 minutes, flipping halfway.
Masala pooris are best eaten fresh. However, you can store leftovers in an airtight container at room temperature for up to a day. They will lose their crispness but can be enjoyed with tea or curry. Avoid refrigeration as it makes them chewy.
Masala Poori is a treat rather than a daily health food. The whole wheat flour provides fiber, and spices like turmeric and ajwain have health benefits. However, because it is deep-fried, it is high in calories and fat. Enjoy it in moderation as part of a balanced meal.
One serving of 4 masala pooris contains approximately 320-360 calories, depending on the amount of oil absorbed during frying. This includes calories from the flour, spices, and oil.