Vegetable-Packed Pooris: A Delicious & Healthy Twist on a Classic
45 minutes
1274 reads
About Vegetable-Packed Pooris: A Delicious & Healthy Twist on a Classic
Tired of the same old breakfast routine? These vibrant Carrot and Tomato Pooris offer a delightful and healthy twist on a beloved Indian flatbread. Packed with the goodness of carrots and tomatoes, these golden-brown pooris are incredibly flavorful and surprisingly easy to make. They're the perfect way to sneak in extra veggies, even for picky eaters!At my house, these are a weekend favorite – a fun and satisfying brunch or lunch option the whole family enjoys. The subtle sweetness of the carrots blends beautifully with the tangy tomatoes and aromatic spices, creating a truly unforgettable taste experience.This recipe provides a simple yet effective method for creating fluffy, puffed-up pooris every time. Get ready to impress your family and friends with this healthy and delicious upgrade to a classic!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1.5 tsp Salt or to taste
Spices
- 1 tsp Cumin Seeds roasted
- 1 tsp Chaat Masala
Vegetables & Fats
Frying
- Vegetable Oil for deep frying
Instructions
Prepare the Vegetable Puree
- Puree the chopped tomatoes and grated carrots using a blender or food processor until smooth.
Combine Ingredients
- In a large mixing bowl, add the whole wheat flour. Create a well in the center.
- Add the tomato-carrot puree, melted ghee, cumin seeds, chaat masala, and salt to the well.
- Gradually mix the dry and wet ingredients, incorporating the flour until a soft dough forms.
- Add a little water if needed to achieve a smooth, pliable dough.
Rest the Dough
- Cover the dough with a clean, damp cloth and let it rest for at least 10-15 minutes. This allows the gluten to relax, resulting in softer pooris.
Prepare and Fry the Pooris
- Heat vegetable oil in a deep frying pan or kadai over medium heat. The oil should be hot enough that a small piece of dough dropped in will sizzle immediately.
- Pinch off small portions of dough, roll them into small, even-sized balls. Roll out each ball into a thin, round disc using a rolling pin.
- Carefully drop the rolled pooris into the hot oil. Fry for 2-3 minutes on each side or until they puff up and turn golden brown. Use a slotted spoon or tongs to gently press down on the pooris while they fry (lightly); this helps them puff up more.
- Remove the fried pooris from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve hot with your favorite chutney or side dish.
Recipe Notes
Expert Tips for Perfect Pooris
- Roast the cumin seeds: Roasting the cumin seeds before adding them to the dough enhances their flavor and aroma significantly. Dry roast in a pan until fragrant.
- Adjust the water: The amount of water needed might vary based on the type of flour and the consistency of the puree. Add water gradually until you achieve a soft, manageable dough.
- Don't overcrowd the pan: Fry the pooris in batches to ensure even cooking and prevent them from sticking together or lowering the oil temperature too much.
- Oil temperature is key: Medium-high heat is essential for perfectly puffed-up pooris. If the oil is too hot, the pooris will burn on the outside before cooking through; if it is too cool, they will absorb too much oil.
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Recipe Nutrition
Calories: 256kcalCarbohydrates: 24gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 855mgFiber: 1gSugar: 1g
Priyanka Gandhi Mehta
Articles: 31
4 Comments
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This looks so appetizing! Thank you.
Such a perfect dish! Thank you.
I’m excited to try this recipe!
Absolutely fantastic! Thanks for the recipe.