Masala poori is the spicy version of the poori. It can be served as a main course for breakfast or a tea time snack. This dish is a typical Guajarati dish which can be enjoyed by everyone beyond the borders. The Masala poori can be paired with the South Indian curries as well. It is a softer version of the usual crispy poori.
Prepare time: 45 min
Cooking time : 15 min
Whole wheat flour | 1 1/2 cups |
Semolina | 1 1/2 tbsp |
Turmeric powder | 1/2 tsp |
Brahmins red chili powder | 1 tsp |
Coriander powder | 1 tsp |
Carom seeds | ½ |
Asafetida | 1/4 tsp |
Fenugreek leaves | 1 1/2 tbsp, crushed (optional) |
Sugar | 1/2 tsp |
Salt | to taste |
Oil | |
Water | To make poori dough |
Prepare time: 45 min
Cooking time : 15 min
1 | Hur dal | 200 gm |
2 | Pumpkin | 100 gm (2cm squares) |
3 | Ash guard | 150 gm (2cm squares) |
4 | Potatoes | 2 small (2cm squares) |
5 | Yam | 100 gm (2cm squares) |
6 | Tomatoes | 2 pieces (2cm squares) |
7 | Carrots | 1 small (2cm squares) |
8 | Okra | 4 inches (2 inches long) |
9 | Drumsticks | 2 in number (2 inches long) |
10 | Green chilies | 2 nos |
11 | Nutmeg – a small piece / Nutmeg powder | 1 tbsp |
12 | Tamarind | soaked in water the size of a gooseberry |
13 | Brahmin’s Sambar Powder | 4 tbsp |
14 | Fenugreek | 1 tsp |
15 | Mustard | 1 tbsp |
16 | Dried chillies | 6 |
17 | Neem stalk | 2 |
18 | Coriander | a handful |
19 | Coconut oil | 2 tbsp |