Shahi Poori: Royal Indian Stuffed Bread (with Step-by-Step Photos)
35 minutes
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About Shahi Poori: Royal Indian Stuffed Bread (with Step-by-Step Photos)
Imagine biting into a crispy, golden poori, bursting with a savory explosion of spiced paneer and fragrant herbs. This isn't your average poori; this is Shahi Poori, a royal treat that elevates the classic Indian fried bread to a luxurious experience.From breakfast to brunch, a special snack or a festive feast, this recipe is perfect for any occasion. Easy-to-follow instructions with photos guide you to poori perfection, ensuring a crispy exterior and a soft, flavorful filling.Whether enjoyed as a satisfying meal on its own or alongside your favorite Indian dishes, Shahi Poori is sure to impress. Get ready for a culinary adventure that will tantalize your taste buds!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Dough
- 1 1/2 cup Whole Wheat Flour whole
- 1/4 tsp Baking Powder
- 1 tbsp Yogurt fresh
- 2 tbsp Ghee melted
- 1 1/2 tsp Salt
- Oil for deep frying and rolling
Paneer Filling
- 100 gm Cottage Cheese grated or cubed
- 2 Onions finely chopped
- 2 tsp Chiles finely chopped, green
- 2 tbsp Coriander finely chopped
- 1 tsp Fenugreek Leaves kasuri methi, dried
- 1/2 tsp Chili Powder optional, red
- 1 1/2 tsp Salt
Instructions
- In a large bowl, combine the whole wheat flour, baking powder, yogurt, melted ghee, and salt.
- Gradually add water and knead until a stiff dough forms. This will take about 5-7 minutes.
- Divide the dough into 24 equal portions. Cover and set aside.
- Heat 2 teaspoons of oil in a pan over medium heat. Add the dried fenugreek leaves and sauté for a few seconds until fragrant.
- Add the chopped onions and salt. Sauté until the onions become translucent, about 5-7 minutes.
- Add the grated or cubed paneer, green chilies, coriander, and red chili powder (if using) to the pan.
- Mix well and cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat and set aside.
- Divide the paneer filling into 12 equal portions.
- Lightly oil your work surface. Take two portions of dough and roll each into thin, round circles (about 5-6 inches in diameter).
- Place one portion of the paneer filling in the center of one of the rolled-out dough circles.
- Top with the other dough circle, sealing the edges completely. Gently press down to flatten slightly.
- You can use a sharp-edged steel bowl or cookie cutter to trim the edges and create a perfect circle, if desired.
- Repeat this process with the remaining dough and filling portions.
- Heat oil in a deep kadhai or pot over medium-high heat. The oil is ready when a small piece of dough sizzles and floats to the top.
- Carefully slide a few stuffed pooris into the hot oil. Do not overcrowd the pot.
- Fry for 1-2 minutes per side, until they puff up and turn golden brown. Gently press down on the pooris with a slotted spoon to help them puff evenly.
- Remove the pooris from the oil and drain on absorbent paper to remove excess oil.
- Serve the Shahi Poori immediately while hot and enjoy!
Recipe Notes
Good To Know
- For an extra-rich flavor, add a pinch of crushed kasuri methi (dried fenugreek leaves) to the cottage cheese stuffing. This complements the spices and gives the filling a subtle earthy aroma.
- If serving to kids or for a milder palate, swap green chilies for finely diced bell peppers in the stuffing to retain color and crunch without the heat.
- To keep pooris crisp for longer, lay them on a wire rack after frying instead of stacking. This prevents steam from making them soggy, which is especially useful if packing for lunch boxes or picnics.
- For a fusion twist, serve Shahi Poori with a side of herbed yogurt dip or a tangy salsa for a refreshing contrast to the rich, spicy filling.
Expert Tips
- Ensure the oil is hot enough before frying the pooris to prevent them from absorbing too much oil and becoming greasy. Test by dropping a small piece of dough – it should puff up immediately.
- While the traditional filling uses cottage cheese (paneer), you can experiment with other fillings like spiced potatoes, lentils, or even a mix of vegetables for a unique flavor profile.
- For a visually appealing presentation, garnish the Shahi Poori with finely chopped coriander leaves, a sprinkle of chaat masala, and a drizzle of tamarind chutney.
Storage Instructions
- Shahi Poori is best enjoyed fresh. However, if you have leftovers, store the pooris and the filling separately in airtight containers at room temperature. They will keep for a day, but the pooris may lose some of their crispness.
- Reheat the pooris in a preheated oven or a dry skillet to restore some crispness before serving leftover filling.
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Recipe Nutrition
Calories: 439kcalCarbohydrates: 22gProtein: 3gFat: 38gSaturated Fat: 2gPolyunsaturated Fat: 10.8gMonounsaturated Fat: 21.6gSodium: 1710mgFiber: 1gSugar: 1g
Manisha Lalwani
Articles: 5
5 Comments
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This looks incredible! Thank you.
Looks so incredible! Thank you for sharing.
Looks so yummy! Excited to make it.
Looks so delectable! Thanks for posting.
This is a fantastic recipe! Thanks for sharing.