Khasta Poori Recipe, How to make Khasta Poori, Poori Recipe

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Khasta Poori Recipe,poori, puri, Holi Recioes,indian breads
Khasta Poori Recipe
Main ingredient: Wheat flour and oil.
Preparation Time: 35 minutes
Cook time: 15-20 minutes
Course: Breads
Recipe Type: North Indian
Level of cooking: easy
Serves: 3-4

Ingredients:

  • 3.5 cup whole wheat flour 
  • 2-3 tablespoon melted ghee 
  • 2-3 tablespoon curd
  • Salt to taste 
  • Water as required
  • oil or oil to deep frying

Method: 

  1. Sieve the whole wheat flour with salt.
  2. Add melted ghee and mix the ghee in the flour.
  3. Add curd, cumin seed and mix well, with Luke warm water knead soft dough.
  4. Leave the dough covered for half an hour. 
  5. Knead well the dough to make it fit for the pooris.
  6. Divide the dough into small pieces and shape them like a ball.
  7. Press each of them and leave them covered with a clean wet cloth.
  8. Roll out into small circles. Spread all the rolled out poori in a plate.
  9. Heat the oil in a heavy bottom deep kadhai.
  10. When the oil is enough hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
  11. Slotted ladle and flicker hot oil on top of it. This will help the poori to puff up nicely.
  12. Flip to the other side and fry till golden brown.
  13. Remove with a slotted ladle and place it in a colander to drain excess ghee or oil.
  14. Repeat the process for the rest of the dough.
  15. Serve Poori hot with a vegetable curry or sweet dishes.

Suggestion:

For Poori:

  • Poori should not be too thin or too thick. It should be of medium thickness.
  • smaller in size (diameter) than chapati.
  • apply a little oil on the rolling surface and then roll out pooris, so that the dough does not stick to the board.
For Oil temperature:
  • To check if the oil is hot for frying the pooris, drop a small piece of dough into the hot oil, if it comes up to the surface immediately, then it is the right temperature for frying pooris.
  • If the dough becomes dark brown, then the oil is too hot, so you should reduce the heat a little.
  • The oil should be hot but not too hot till smoking point.