Masala Poori from Roti: 40 Classic Indian Breads Sides

Submitted by Curry Cravings

"Masala poori is becoming an addiction in my home because it is so simple to make. This fried bread is delicious as is, but is often seen in festive platters as well."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 20 pieces
• Serves: 6

ingredients

• 1 cup stone ground whole wheat flour, sifted (atta)
• 1⁄4 teaspoon turmeric powder
• 1 teaspoon ground cayenne pepper
• 1⁄4 teaspoon fresh cracked black peppercorns
• 1 teaspoon black cumin seeds
• water, to bind
• 1 tablespoon oil
• 1 teaspoon salt (to taste)
• 3 cups oil, for deep-frying

directions

1. Combine all the ingredients (except the oil for deep frying) in a bowl and knead into a firm dough using just enough water to bind the ingredients. Set aside for 15-20 minutes. This allows the gluten to activate and the flavors to emerge from the spices.
2. Divide the dough into cherry tomato-sized portions. Smooth out the portions by pressing them down in the palms of your hands. Once all portions are smoothed out, toss them gently in a tablespoon of oil, enough to coat them completely. Flatten and then roll out each portion into a small disk with a rolling pin or a tortilla press. Heat the oil in a fryer and deep-fry each diskette equally on each side until it fluffs up and begins to turn golden brown. Remove from the oil, and drain on a tray lined with paper towels. Serve warm or store in an airtight container for later.