Masala Poori Recipe | Spicy Poori

Masala Poori with step by step photos.Masala poori is a spiced version of the regular poori which can be paired with any spicy gravies.I love to serve the masala poori with dubke waala Alu sabzi(slightly watery alu sabzi) but gravies like chole,matar paneer,meeti kaddu sabzi goes very well with these pooris.There are various variations to the regular Poori like Methi Poori, Palak Puri or stuffed pooris which are usually called as Kachoris and there are few south Indian variations like Rice flour poori,Banana Poori(Mangalore Buns) which taste different and delicious.

Masala poori can be prepared instead of the usual poori and will be a hit in your parties or for a lazy sunday brunch.You can even add more spices in it and serve as a snack along with a cup of tea in the evening.Give the regular pooris a miss and try these simple yet flavorful pooris next time.

Check out other poori varieties in my blog:

• Mangalore Buns | Deep fried Banana Buns
• Matar Kachori- Delhi Style (must try recipe)
• Methi Poori
• Palak Puri
• Poori
• Vadappam(Riceflour Poori)

Here is how to make masala poori recipe with step by step photos:

Masala Poori | Spicy Poori Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: North Indian | Category: Breakfast/Snacks

Ingredients:

1 cup Whole Wheat flour

1/2 tsp Carom seeds(Ajwain)

1/2 tsp Red chili powder

1/2 tsp Coriander powder

1/4 tsp Turmeric powder

2 tsp Oil

Salt,to taste

Method:

• In a bowl take wheat flour and add all the spices - carom seeds,coriander powder, red chili powder, salt, turmeric powder and oil and mix it nicely with hands and add adequate water and make a tight dough.Apply oil on the dough and cover it and rest it for 15-20 mins.

• Heat the oil in a kadai until it is hot.
• Knead the dough again for a couple of minutes and then make gooseberry sized balls and roll them slightly thicker like how we do for poori.

• Drop one poori at a time in a hot oil and fry it on medium-high flame and gently press it with a ladle so that it can puff up and turn it to the other side and fry for half a minute.

• Drain the excess oil and remove them on to the kitchen towel.

Serve them hot with Alu sabzi/Chole/Matar Paneer/Meethi Kaddu sabzi.You can even serve them with pickle and boondi ka raita.

Notes:

1. You can add 1-2 tbsp besan along with wheat flour for a rich taste.
2. You can add spices of your choice like kasuri methi or fresh coriander to get additional flavor in the poori.
3. The dough needs to be rolled fresh and fry immediately else they do not puff up nicely.

Technorati Tags: masala poori recipe,spicy poori recipe,poori alu sabzi,breakfast recipes,snacks,party recipes

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Hare Chane ka Paratha | Choliya Paratha | Green Chickpeas Paratha Recipe

During winters,the Indian vegetable markets would be flooded with various fresh vegetables and few seasonal ingredients.I usually love to cook with the seasonal ingredients as they are not only tasty they definitely add variety to your regular cooking.In winters we get fresh chickpeas,fresh green peas,avarekai(hyacinth beans),methi,sarson,red carrots and many other varieties.The only drawback with all these is they are time consuming to clean and shell them but its really worth for the taste and freshness of those items. I used to get various greens and beans when we were in Mumbai and I definitely miss it in Singapore now.

I had prepared this paratha last year when we were in Mumbai and somehow I could not post it and I am posting now as the season is still there in India.Shelling the fresh chickpeas is really time consuming but there is something that would not stop me buying when I spot these fresh beauties in the markets.Also, it is worth the effort when the end product tastes so nice.I had already posted Fresh Chickpeas Pulav(Choliya Pulao), Choliya-Paneer gravy and Aloo Choliya gravy in my blog, check out those interesting recipes and enjoy the seasonal produce to the fullest extent.I have got this paratha recipe from a dear friend and I had prepared this paratha with few changes in the recipe and I must say that this was really delicious.

If you are interested to check other paratha recipes - check them here.

• Palak Paneer Paratha
• Tofu Alu Paratha
• Paneer Bhurji Paratha
• Methi Aloo Paratha
• Mooli Paratha
• Palak Aloo Paratha
• Gobi Paratha

Hare Chane ke Paratha | Fresh Chickpeas Paratha Recipe:

Author: Prathibha | Yields: 5-6 Parathas

Prep time: 15 mins| Cooking time: 45 mins | Total time: 1 hr

Cuisine: North Indian | Category: Main Course - Paratha

Ingredients:

for dough:

1 1/2 cups Wheat flour

Salt to taste

2 tsp Oil

Water,to mix

for filling:

1 cup fresh Chickpeas(Hare Chana/Choliya),shelled
1.5 tbsp Besan(Chickpea flour)

3-4 Green chillies

3/4" Ginger,optional

1 tsp Amchur(dried mango) powder

1 tsp Coriander powder

1/4 tsp Garam masala
1/2 tsp Cumin seeds
a pinch of Asafoetida

Salt to taste

2 tbsp Oil

Wheat flour,for rolling

Ghee and Oil,to roast parathas

Method:

to make dough:

• Mix in the salt with wheat flour and add 1 tsp oil and mix well.
• Add little water(if needed) and knead it into a smooth and soft dough.The dough should be slightly softer than the regular chapati dough for parathas as it will not only make easy to stuff the filling it will help in easy and even rolling of parathas.
• Apply oil on top of the dough and cover it and keep it aside for at least half an hour.

to make filling:

• Grind fresh chickpeas with ginger and green chillies to a coarse paste in the mixie.Do not add water to grind the chickpeas.

• Dry roast besan in another pan until it turns slightly aromatic and keep it ready.
• Heat 1-2 tbsp of oil in a kadai and add cumin seeds and asafoetida and then add ground chickpeas and fry nicely for 3-4 mins.

• Add coriander powder, amchur powder, garam masala and salt and fry for another 3-4 mins.

• Now add roasted besan and mix it nicely and fry until the mixture is slightly dry.
• Cool the mixture and keep it ready.

to make paratha:

• Pinch the dough and take a big size lemon sized dough and roll the dough into 3-4" diameter roti.

• Place 3-4 tbsp filling and start doing the pleats so that you can seal it by gathering the dough around the edges like how it is shown in the picture.
• You can pinch and remove extra dough at the center and turn it and slightly flatten it and dip in the dry flour and place on the rolling board.

• Gently roll it to a 6" disc of 1/2" thickness.You should not apply more pressure while rolling,so roll it gently.
• Carefully place it on the hot tawa and fry it until you see small brown patches on one side and flip to the other side.

• Apply oil/ghee generously and roast on the other side.
• Fry the parathas on both sides until you get crisp brown patches on both sides.

Serve them piping hot with Aam ka Achar, Mirch ka Achaar, Mixed Vegetable Achar, curd or masala dahi and sliced onions.

Notes:

1. You can avoid ginger and green chillies in the recipe and add red chili powder when you are adding other masalas.
2. You can follow the same proces to prepare fresh Green peas paratha.
3. The addition of besan is optional but gives a nice binding to the filling and also a nice flavor to it.

Technorati Tags: hare chane ke paratha, hara chana recipes, hara chana paratha, choliya recipes, choliya paratha, fresh chickpeas recipes, fresh chickpeas paratha, paratha recipes, seasonal recipes, winter recipes

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Palak Puri Recipe | How to make Palak Poori

Puri is a popular breakfast in almost all parts of  India and also there are few variations in various regions to the simple puri.While the most common version is by using the whole wheat flour there are variations like the Luchi, which is a Bengali version of puri with all purpose flour.Even at our place we prepare puri with a mix of wheat flour and all purpose flour.Puri is again a versatile recipe that one can flavor the puris with spices like a mix of all masalas to make masala puri or ajwain to make ajwain puri or you can add puress of various vegetables or greens to make vegetable puree or you can even stuff them and make various stuffed puris.

Coming to today's recipe - Palak Puri is a simple puri recipe where I have added pureed spinach while making the dough which resulted in beautiful green puris. There were days that deep fried foods used to be rare at home just to compensate the extra calories we used to gorge on weekends in the restaurants,but now staying in a different country and also an active toddler at home - I have started preparing these deep fried goodies often at home. As my little one ate this puri for the first time he was so surprised to see a colorful puri in his breakfast plate.Also, I prepare puris for him in various shapes using cookie cutter instead of a round puri, so he likes it even more!!

Check out other puri recipes in my blog:

• Mangalore Buns | Deep fried Banana Buns
• Matar Kachori with Alu ki Sabzi  - Delhi Style (must try recipe)
• Methi Poori and Potato Masala
• Poori and Mixed Vegetable Saagu
• Vadappam(Riceflour Poori) and Chintaku Palya

Palak Puri Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Breakfast

Ingredients:

1.5 cup Whole wheat flour

1 medium bunch of Spinach(Palak), 2 cups when roughly chopped

2 Green chilies,optional

2 tsp Oil

Salt to taste

Oil,to deep fry

wheat flour, to dust

Method:

• Blanch the spinach(palak) along with green chilies(if using) in hot salted water until they turn slightly soft .Drain and cool it and grind to a smooth paste.
• In a large bowl, take wheat flour and add ground palak puree, salt and 2 tsp oil and mix nicely.

• Add water little by little until you can make semi-hard dough. Knead the dough nicely for 3-4 mins and apply oil and cover it and leave it aside for 10-15 mins.
• Slightly knead it again and divide the dough into 10-12 small lemon sized balls.

• Roll each ball into 4" diameter puri(slightly thicker than the rotis) by dusting it with wheat flour or by using oil whichever is convenient for you.Roll 5-6 puris and keep them ready.

• Meanwhile heat sufficient oil in a kadai over medium flame.Once the hot is hot enough which you can test by putting a tiny pinch of dough, if it raises immediately means the oil is hot enough.

• Gently slide one puri in the hot oil and try to press it in the center slightly until it puff up and turn them to the other side and fry them.
• Remove with a slotted spoon and repeat the process for all the puris.

Serve the puris hot with Chole/Kadai Chole/Pindi Chana/Aloo Bhaji/Aloo gravy/ Boondi Raita and and North Indian Aam ka Achar.

Notes:

1. If you are preparing it for kids, avoid green chilies in the recipe as I did.
2. You can even flavor it with a tsp of ajwain for making the dough.It is optional.
3. You can make any vegetable puris like the same by using either carrots or beetroots or tomatoes and follow the same process.

Technorati Tags: palak puri recipe, how to make palak poori, north indian breads, puri recipes, breakfast recipes

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