Tomato poori | Thakkali poori
Tangy spicy poori, deep fried bread, made using wheat flour and tomato puree
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup wheat flour | atta
- 2 tsbp sooji | rava
- 1/2 cup tomato puree from 2 small tomaotes
- 1 tsp red chili powder
- Salt as needed
- 1 tsp ajwain | omam
- 2 tbsp chopped coriander leaves
- 1/2 tsp turmeric powder
- Oil to deep fry the pooris
Instructions
- 1
Make puree using 2 ripe tomatoes. I used small tomatoes which came to ½ cup.
- 2
In a wide bowl add the wheat flour, sooji, tomato puree, ajwain, salt, red chili powder, turmeric powder and coriander leaves.
- 3
Mix well and make a tight dough.
- 4
If needed you can add little water to knead the dough.
- 5
If you feel the dough very loose, add little wheat flour and knead well.
- 6
Divide it into small lemon sized balls.
- 7
Always keep it covered.
- 8
Take one dough ball and dust it little with dry flour.
- 9
Roll this into a small disc.
- 10
Do not roll this very thick or too thin.
- 11
Heat the oil.
- 12
Once its oil is very hot, deep fry the pooris.
- 13
Take out and drain in a kitchen towel.
- 14
Repeat this for rest of the dough.