Crispy Papar Poori Recipe: A Flavorful Indian Breakfast
35 minutes
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About Crispy Papar Poori Recipe: A Flavorful Indian Breakfast
Start your day with a delightful twist on traditional Indian breakfast! These crispy Papar Poor is are packed with aromatic spices and savory flavors, thanks to a special masala mix incorporated into the baked papar. The light and fluffy texture, achieved with a simple combination of refined flour, yogurt, and a touch of oil, makes them irresistible.Unlike ordinary pooris, Papar Poori offers a unique depth of flavor and satisfying crunch. The recipe blends the familiar comfort of pooris with the exciting spice profile of the masala-infused papar, creating a truly special breakfast experience.Serve these warm pooris with your favorite accompaniments, such as chole (chickpea curry) or any other savory dish, for a complete and unforgettable meal. Get ready to elevate your morning routine!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Papar Masala
- 1 cup Papadums baked, crushed; you can use store-bought baked papadums
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1/2 tsp Chili Powder adjust to taste, red
- 1/4 tsp Turmeric Powder
- 1/4 tsp Garam Masala
- 1/2 tsp Salt or to taste
For the Poori Dough
- 2 cup All-Purpose Flour refined flour; also known as maida
- 1 cup Yogurt curd
- 2 tbsp Vegetable Oil plus extra for frying
- 1.5 tsp Salt or to taste
- 1/2 tsp Baking Powder
- 1 tsp Sugar granulated
Instructions
Prepare the Papar Masala
- Combine crushed baked papadums with cumin seeds, coriander powder, red chili powder, turmeric powder, garam masala, and salt. Mix well.
Make the Poori Dough
- In a large bowl, combine all-purpose flour, yogurt, vegetable oil, salt, baking powder, and sugar. Mix until a soft, pliable dough forms.
Rest the Dough
- Cover the dough and let it rest for at least 5-6 hours, or preferably overnight, in a warm place. This allows the gluten to relax, resulting in softer pooris.
Shape and Fill the Pooris
- Divide the dough into small, equal-sized balls. Roll each ball into a thin circle. Spread a spoonful of the papar masala evenly over half of the circle. Fold the other half over the filling, gently pressing the edges to seal.
Fry the Pooris
- Heat vegetable oil in a large pan or kadai over medium heat. Carefully place the filled pooris in the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and puffed up, flipping as needed.
Serve
- Remove the fried pooris from the oil and drain on paper towels. Serve hot with chole, sambar, or your preferred accompaniment.
Recipe Notes
Expert Tips for Perfect Papar Poor is
- For extra crispy pooris, use a combination of all-purpose flour and whole wheat flour.
- Don't overfill the pooris with the masala, as this can cause them to burst during frying.
- Adjust the amount of chili powder according to your spice preference.
- If the dough is too dry, add a little more yogurt; if it's too sticky, add a little more flour.
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Recipe Nutrition
Calories: 730kcalCarbohydrates: 97gProtein: 17gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 14.4gSodium: 1710mgFiber: 3gSugar: 6g
Geeta Biswas
Articles: 919
6 Comments
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Absolutely fantastic! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.
This looks incredible! I need to try it.
Yum! This recipe is a must-try.
Papar inside so must be crunchy texture
This is wonderful! Can’t wait to taste it.