Spiced Masala Poori
Spiced Masala Poori is a delightful variation of traditional Indian bread that elevates your culinary experience with its rich flavor and enticing aroma. This fluffy, golden-fried bread is infused with a medley of spices, making it a perfect addition to any festive platter or a comforting snack on its own. With just a handful of ingredients and straightforward steps, you'll find yourself reaching for these more often than you might expect. Whether paired with curries, enjoyed with pickles, or savored with yogurt, Masala Poori is sure to become a favorite in your home. Serve it fresh out of the fryer for a crisply textured bite that promises to tantalize your taste buds!
6
Servings
267
Calories
9
Ingredients
Ingredients
stone ground whole wheat flour (atta)
1 cup (sifted)
turmeric powder
1/4 teaspoon
ground cayenne pepper
1 teaspoon
fresh cracked black peppercorns
1/4 teaspoon
black cumin seeds
1 teaspoon
water
as needed (to bind)
oil
1 tablespoon
salt
1 teaspoon (to taste)
oil
3 cups (for deep-frying)
Instructions
1
In a large mixing bowl, combine the sifted stone ground whole wheat flour, turmeric powder, cayenne pepper, cracked black peppercorns, and black cumin seeds. Mix thoroughly to distribute the spices evenly throughout the flour.
2
Gradually add water a little at a time, kneading as you go, until everything comes together to form a firm and pliable dough. Aim for a consistency that holds its shape but is not too dry; adjust the hydration as necessary.
3
Once the dough is formed, cover it with a damp cloth and let it rest for 15-20 minutes. This resting phase is crucial as it helps the gluten relax and allows the spices to mingle beautifully.
4
After resting, divide the dough into equal portions, roughly the size of cherry tomatoes. Roll each portion into a smooth ball and then gently flatten it in the palms of your hands.
5
Drizzle a tablespoon of oil over the flattened dough balls, ensuring that each is evenly coated. This step enhances the flavor and helps in achieving a crisp texture.
6
Using a rolling pin or tortilla press, carefully roll each ball into a small disk, about 4-5 inches in diameter. Aim for uniform thickness to ensure even frying.
7
In a deep fryer or a heavy-bottomed pan, heat the oil over medium-high heat until it reaches about 350°F (175°C). Gently drop one or two rolled discs into the hot oil. Fry each disk for 30-40 seconds on each side, or until it puffs up and attains a lovely golden brown hue.
8
Use a slotted spoon to remove the poori from the oil and transfer them to a tray lined with paper towels to drain excess oil. Repeat the process with the remaining disks.
9
Serve the Masala Pooris warm, either as a standalone snack or alongside a selection of your favorite Indian dishes. For later use, store them in an airtight container.
Nutrition Information
16.3g
Fat
26.7g
Carbs
5.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Masala Poori?
Spiced Masala Poori is a flavorful variation of traditional Indian fried bread infused with a medley of spices like turmeric, cayenne, and black cumin.
What type of flour is used in this recipe?
This recipe uses one cup of sifted stone ground whole wheat flour, also known as atta.
How long should the dough rest?
The dough should rest for 15-20 minutes covered with a damp cloth to allow the gluten to relax and the spices to mingle.
What is the recommended frying temperature for Masala Poori?
The oil should be heated to approximately 350°F (175°C) before frying the dough disks.
How many servings does this recipe provide?
This recipe is designed to make 6 servings.
Is Spiced Masala Poori vegan-friendly?
Yes, all ingredients listed, including whole wheat flour, spices, and oil, are plant-based, making this recipe vegan.
What spices are used to flavor the poori?
The dough is seasoned with turmeric powder, ground cayenne pepper, fresh cracked black peppercorns, and black cumin seeds.
How do I ensure the pooris puff up correctly?
Maintaining uniform thickness when rolling the disks and frying them in hot oil (350°F) for 30-40 seconds per side helps them puff up.
What size should the dough portions be before rolling?
The dough should be divided into equal portions roughly the size of cherry tomatoes.
What is the ideal diameter for each rolled disk?
Each dough ball should be rolled into a small disk approximately 4-5 inches in diameter.
How much oil is needed for deep-frying?
The recipe calls for 3 cups of oil specifically for the deep-frying process.
What is the calorie count per serving?
Each serving contains approximately 267 calories.
How much protein is in one serving of Masala Poori?
There are 5.3g of protein in each serving.
What is the fat content per serving?
Each serving of these pooris contains 16.3g of fat.
How many carbohydrates are in one serving?
One serving contains 26.7g of carbohydrates.
Can I use a tortilla press to shape the pooris?
Yes, you can use either a rolling pin or a tortilla press to roll the dough balls into disks.
How should I remove excess oil after frying?
Transfer the fried pooris to a tray lined with paper towels to drain any excess oil immediately after frying.
What are the best side dishes to serve with Masala Poori?
They are best served with Indian curries, pickles, or yogurt.
How should I store leftovers?
Store any leftover pooris in an airtight container to maintain their quality.
Why is oil drizzled over the dough balls before rolling?
Adding a tablespoon of oil over the flattened balls enhances the flavor and helps achieve a crisp texture during frying.
What should the consistency of the dough be?
The dough should be firm and pliable, holding its shape without being too dry.
How many total ingredients are required for this recipe?
There are 9 ingredients in total, including the oil for frying and water for binding.
What tool should I use to remove pooris from the hot oil?
A slotted spoon is the best tool for removing the pooris while allowing oil to drain back into the pan.
How long does it take to fry each poori?
Each disk takes approximately 30-40 seconds per side to puff up and turn golden brown.
Is there any sugar in this recipe?
No, this is a savory recipe and contains no sugar.
What specific type of cumin is used?
The recipe calls specifically for 1 teaspoon of black cumin seeds.
Is the flour used considered a whole grain?
Yes, the recipe uses stone ground whole wheat flour, which is a whole grain.
Why is a damp cloth used during the resting phase?
A damp cloth prevents the dough from drying out while the gluten relaxes.
What role does turmeric play in this recipe?
Turmeric provides a warm flavor and gives the pooris their distinctive golden-yellow color.
How much cayenne pepper is used for spice?
The recipe uses 1 teaspoon of ground cayenne pepper to provide a spicy kick.