Tomato poori | Thakkali poori
Tangy spicy poori, deep fried bread, made using wheat flour and tomato puree
Servings: 9 pooris
Ingredients
- 1 cup wheat flour | atta
- 2 tsbp sooji | rava
- ½ cup tomato puree from 2 small tomaotes
- 1 tsp red chili powder
- Salt as needed
- 1 tsp ajwain | omam
- 2 tbsp chopped coriander leaves
- ½ tsp turmeric powder
- Oil to deep fry the pooris
Instructions
- Make puree using 2 ripe tomatoes. I used small tomatoes which came to ½ cup.
- In a wide bowl add the wheat flour, sooji, tomato puree, ajwain, salt, red chili powder, turmeric powder and coriander leaves.
- Mix well and make a tight dough.
- If needed you can add little water to knead the dough.
- If you feel the dough very loose, add little wheat flour and knead well.
- Divide it into small lemon sized balls.
- Always keep it covered.
- Take one dough ball and dust it little with dry flour.
- Roll this into a small disc.
- Do not roll this very thick or too thin.
- Heat the oil.
- Once its oil is very hot, deep fry the pooris.
- Take out and drain in a kitchen towel.
- Repeat this for rest of the dough.
Notes
- Adding sooji helps to retain the puffiness of the poori.
- Use ripe tomatoes for nice red color.
- Always fry the poori when the oil is very hot, else they won’t puff up.
- Always knead the dough just before making the pooris. Else it will absorb a lot of oil.
- Tomato poori tastes yum as it is, you can serve with chana masala or potato masala too.
