Who doesn’t love a puffed deep fried poori, and when it is coming with an extra dose of veggies it is most welcome at my place. These carrot and tomato poori are perfect for your Sunday elaborate brunches and lunches. This way at least our kids will eat some veggies 😉
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Yield / Serves
1 and 1/2 cups whole wheat flour
2 Small carrots and 2 tomatoes purÃ©ed
1 tbsp melted ghee
1 tsp roasted cumin powder
1 tsp chat masala
Salt to taste
Oil for deep-frying
Make a well between the flour in a mixing bowl and add carrot and tomato puree in it. Now add the spices and ghee and mix well. Shortening(or Moen in Hindi) with desi ghee(clarified butter) gives a great texture to pooris
Make a smooth dough, you can add little water if needed, for me the purÃ©e was enough
Cover and let the dough rest for about 10-15 minutes
Put a deep vessel with enough oil on the stove top to heat and while the oil is getting heated, make small Round crack free balls with the dough
Roll them and deep-fry in medium hot oil, pressing(very light pressure) the poori while being fried gives perfect fluffy pooris.
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