Puri or poori is a popular deep fried flat bread made with refined wheat flour. This has evolved with times to whole wheat poories, potato poories, masala poories and so on. This recipe features tomato poori made with a combination of flours and tomato puree as the binding agent which is worked into a stiff dough. Appropriately flavoured with spices and spice powders this, reddish brown poories is not only flavourful but loaded with lycopene an antioxidant to improve our immunity. A delicious dish with the right combination of good taste and good health. This recipe pairs it with a white vegetable kurma made with cashew base. A combination of contrasts both in colour and taste. Hop on to my blog for the recipe.
Preparation Time : 10 mins
Pre-Preparation Time : 15 mins
SERVINGS 2-3
INGREDIENTS
- WHEAT FLOUR – 3/4 CUP
- REFINED FLOUR/MAIDA – 1/4 CUP
- TOMATOES – 2 MEDIUM PUREED
- AJWAIN /CAROM SEEDS – 1/4 TSP
- CORIANDER POWDER – 1/4 TSP
- GARAM MASALA – 1/4 TSP
- CHILLI POWDER – 1/4 TSP
- SALT – TO TASTE
- OIL – FOR FRYING
METHOD
- Combine the flours, spices and spice powders alonf with the tomato puree into a stiff but pliable dough. Sprinkle water if needed.
- Roll into 6 inches discs and deep fry in hot oil.
- Serve hot
