Recipe – Onion Masala Poori

Recipe – Onion Masala Poori

Prep Time: 15 minutes

Cook time: 30 minutes

Serves: 12 Puris

Ingredients

For the Dough:

• Maida (Plain flour): 2 Cup
• Oil: 1 Tablespoon
• Salt: 1 Teaspoon or to taste
• Water: As required

For Stuffing:

• Oil: 2 Tablespoon
• Fennel seeds (saunf): 1 Teaspoon
• Black seeds (kalonji): ½ Teaspoon
• Bay leaf (tej patta): 1
• Onion: 2 Large, finely chopped
• Green chili: 1 teaspoon, finely chopped
• Besan: 2 Tablespoon
• Dhaniya Powder: 2 Teaspoon
• Red chili powder: 2 Teaspoon
• Garam masala: 1 Teaspoon
• Salt: 1 Teaspoon or to taste
• Coriander leaves: 2 Tablespoon, finely chopped

For Frying the Poori:

• Oil: As required for kachori to sink in the oil for deep fry.

Method

For the Dough:

• Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for 10-15 minutes.

For Stuffing:

• Heat oil in a pan, add saunf, kalonji, tej patta. Stir for 30 seconds.
• Add chopped onion and green chili. Saute for 9-10 minutes in medium flame till onions are light brown.
• Add besan, dhaniya powder, red chili powder, garam masala powder and salt. Mix well and cook for another 5-6 minutes, till nice aroma comes from the besan.
• Turn off the heat and add coriander leaves, mix well and keep it aside to cool for 10 minutes.

For the Poori:

• Discard the tej patta and divide the Pyaaz masala into 12 equal portions.
• Take the dough and knead again for 2-3 minutes.
• Divide the dough into 12 equal portions and roll them into balls.
• Apply a little flour and roll each dough ball into 3-inch diameter circle.
• Add one portion of the pyaaz filling in the middle of the circle.
• Bring together all the sides, seal it tightly.
• Roll the filled kachori again into a 3-inch diameter circle, ensuring that the filling does not spill out.
• Continue filling the rest of the poories.
• Cover with the wet napkin, otherwise those would be dry.

Frying the Poori:

• Deep fry in hot oil flipping both sides until poori puffs up or becomes light brown from both sides. Drain onto absorbent paper.

Serve

• Serve hot Poories with potato curry or chana dal gravy.