MASALA POORI-MAHARASHTRA SPECIAL

                                                         

Masala poori

• IT IS MORE TASTY THAN NORMAL POORI .WE CAN HAVE IT WITH  MANGO PICKLE,BOONDI RAITA/VEG RAITA ALSO.
• IT IS A CRISPY,SPICY BREAD.IT IS GOOD FOR TRIP ,PICNIC,OVERNIGHT JOURNEY PURPOSE.
• IT IS VERY POPULAR IN MAHARASHTRA-  TIKHAT MITHACHI  POORI.
• BASICALLY TIKHAT MEANS -SPICY & MITH MEANS SALTY SO IT MEANS HOT & SAVORY POORI.

INGRIDIENTS:

• WHEAT FLOUR -1 CUP
• GRAM FLOUR  -1/3 CUP
• CORRIENDER LEAVES- 1 HANDFUL
• GRINDED GARLIC CHILLY PASTE -1 TSP
• SALT-1/2 TSP
• AZWAIN-1/4 TSP
• RED CHILLY POWDER-1/4 TSP
• DRY FENUGREEK LEAVES-1 TSP
• SEASAME SEEDS - 1TSP
• WARM REFINED OIL -3TSP
• REFINED OIL -FOR FRY

METHOD:

• TAKE A DEEP BOWL .ADD WHEAT FLOUR,GRAM FLOUR IN IT. NOW ADD ASSORTED SPICES LIKE CARROM SEEDS,RED CHILLY POWDER GARLIC CHILLY PASTE,SALT,CORRIENDER LEAVES ,FENUGREEK LEAVES ,REFINED OIL IN IT.
• KNEAD THE DOUGH WITH THE HELP OF WATER.
• DOUGH SHOULD BE FIRM SOFT .IT SHOULD BE MORE FIRM THAN CHAPATI  DOUGH BUT LESS FIRM WITH MATHRI .
• NOW APPLY OIL OUTSIDE OF THE DOUGH.
• LEAVE IT ASIDE FOR MIN 1/2 AN HOUR.
• DIVIDE THE DOUGH INTO  SMALL BALLS.
• ROLL IT  OUT IN MEDIUM THICK DISK WITH THE HELP OF ROLLER PIN.
• NOW  DEEP FRY IT IN REFINED OIL IN MEDIUM HIGH FLAME ON BOTH SIDES.
• RELISH IT WITH MASALA AALOO.

TIPS:

• U CAN ADD THE GRINDED GINGER PASTE IN IT.
• IF U WANT TO MAKE IT MORE CRYSP ,KNEAD THE DOUGH WITH PANEER WATER.
• U CAN DECREASE THE AMOUNT OF GRAMFLOUR ACCORDING TO THE TASTE.