Authentic Poori Recipe- Wheat & Besan Flour, Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Authentic Poori Recipe – Wheat & Besan Flour, Kasuri Methi

Introduction

Oh, pooris! Just the word brings back childhood memories of festive breakfasts and happy family gatherings. There’s something so incredibly satisfying about a perfectly puffed-up poori, warm and slightly crisp. I remember the first time I really nailed this recipe – it was Diwali, and my family was so impressed! Today, I’m sharing my go-to recipe for authentic pooris, a delightful blend of wheat and besan flour, with a touch of kasuri methi that takes it to another level. You’ll love how surprisingly simple it is to make these at home.

Why You’ll Love This Recipe

This poori recipe isn’t just about taste; it’s about the experience. It’s about creating something comforting and delicious from scratch. Here’s why you’ll adore it:

• Perfect Puff: The combination of flours and the right technique guarantees beautifully puffed-up pooris.
• Flavorful Twist: Kasuri methi adds a unique, aromatic flavor that elevates the humble poori.
• Versatile: Perfect for a quick breakfast, a festive treat, or a satisfying meal.
• Relatively Easy: While it takes a little practice, this recipe is totally achievable for home cooks of all levels.

Ingredients

Here’s what you’ll need to make these amazing pooris:

• 1.5 cups Wheat flour (atta) – about 195g
• 1.5 tbsp Besan flour (gram flour) – about 18g
• ½ tbsp Cooking oil – about 7ml (for the dough)
• ¼ tsp Turmeric powder – about 0.6g
• 1.5 tsp Red chili powder – about 6g (adjust to your spice preference)
• 2 tsp Coriander powder – about 7g
• 1 tsp Garam masala powder – about 4g
• ½ tsp Amchoor powder (dry mango powder) – about 2g (optional, for tanginess)
• 1 tsp Carom seeds (ajwain) – about 5g
• Salt to taste
• As needed Water (approximately ¾ cup)
• 2 tsp Crushed kasoori methi (dried fenugreek leaves) – about 6g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Wheat Flour & Besan Flour Blend: Using both flours creates a lovely texture. The wheat flour provides structure, while the besan adds a slight crispness and flavor.
• The Significance of Kasuri Methi: Don’t skip the kasuri methi! It adds a wonderful aroma and a subtle, earthy flavor that’s just chef’s kiss. Rub it between your palms before adding it to release its fragrance.
• Regional Variations in Spices: Feel free to adjust the spice levels to your liking. Some families add a pinch of asafoetida (hing) for digestion, or a dash of cumin powder for extra warmth.
• Oil Choice for Deep Frying: I prefer using vegetable oil or sunflower oil for frying. They have a neutral flavor and a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the wheat flour, besan flour, turmeric powder, red chili powder, coriander powder, garam masala, amchoor powder (if using), carom seeds, salt, and oil. Mix everything together really well – get your hands in there!
2. Now, gradually add water, a little at a time, while kneading to form a soft, non-sticky dough. It should be pliable but not too sticky.
3. Once the dough comes together, coat it lightly with oil, cover it with a damp cloth, and let it rest for 15-30 minutes. This allows the gluten to relax, making the pooris softer.
4. Divide the dough into golf ball-sized portions. You should get around 12 pooris from this recipe.
5. Roll each portion into a thick 3-inch circle using wheat flour for dusting to prevent sticking. Don’t make them too thin, or they might break while frying.
6. Heat oil in a kadai (deep frying pan) over medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough into it – it should rise immediately.
7. Carefully slide one poori into the hot oil. Gently press the poori with a slotted spoon to encourage it to puff up.
8. Flip the poori once it’s golden brown on one side. Fry for a few seconds on the other side until golden and crisp.
9. Drain the fried poori on paper towels to remove excess oil.
10. Repeat with the remaining dough, maintaining the oil temperature between batches. Serve warm!

Expert Tips

A few secrets to poori perfection:

• Achieving the Perfect Puff: The key is the right oil temperature and gentle pressing with the slotted spoon. Don’t overcrowd the kadai, as this will lower the oil temperature.
• Maintaining Oil Temperature: This is crucial! If the oil is too cold, the pooris will absorb too much oil. If it’s too hot, they’ll burn.
• Kneading the Dough Correctly: A well-kneaded dough is essential for soft and pliable pooris. Don’t be afraid to put some elbow grease into it!

Variations

Let’s get creative!

• Vegan Poori Adaptation: Simply ensure your oil is vegan-friendly. The recipe is naturally vegan!
• Gluten-Free Poori Adaptation (with alternative flours): Substitute the wheat flour with a gluten-free flour blend (like rice flour, potato starch, and tapioca starch). You might need to adjust the water quantity.
• Spice Level Adjustment (Mild, Medium, Spicy): Reduce or increase the amount of red chili powder to suit your taste. A pinch of cayenne pepper can also add extra heat.
• Festival Adaptations (Diwali, Holi, etc.): During festivals, I sometimes add a pinch of saffron to the dough for a beautiful color and aroma.

Serving Suggestions

Pooris are best enjoyed fresh and warm! Here are some of my favorite accompaniments:

• Aloo Bhaji (potato curry) – a classic pairing!
• Chana Masala (chickpea curry)
• Dal (lentil soup)
• Raita (yogurt dip)
• Pickles

Storage Instructions

Pooris are best eaten immediately. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them briefly in a tawa or oven to restore some texture.

FAQs

Let’s answer some common questions:

• What is the secret to fluffy pooris? The right oil temperature, gentle pressing, and a well-rested dough are key!
• Can I make the dough ahead of time? Yes, you can! Just make the dough, knead it well, and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.
• What oil is best for frying pooris? Vegetable oil or sunflower oil are great choices.
• What can I serve with poori besides aloo bhaji? So many things! Chana masala, dal, raita, or even a simple pickle.
• How do I prevent pooris from becoming oily? Make sure the oil is hot enough and don’t overcrowd the kadai. Drain the fried pooris on paper towels.