Tomato masala pooris for Sunday brunch served with potato masala and Aamras sounds delicious, isn’t it? 🙂 I always love to enjoy some poori with potato masala or chole masala on a holiday. It is just fun to make fluffy pooris and see your family enjoy it. It has become a ritual in our house and as my hubby says that a Sunday brunch is incomplete without pooris. I had some really ripe tomatoes and knew that if I don’t use them today, they will get spoilt. So, I finally decided to make some tomato masala pooris. They are so easy to make by just adding some tomato puree along with some spices in wheat flour. I’m sharing a step-wise recipe and hope you all try it out and enjoy it too.
Lets first prepare the dough..
Then pinch a small portion from the dough and make small lemon size balls..
- Wheat flour – 3 cups
- Tomatoes – 3
- Turmeric powder – 1/2 tsp
- Kasur methi/Dried fenugreek leaves – 1 tbsp
- Red Chilli powder – 1 tsp
- Salt to taste
- Vegetable Oil for deep frying ( I used Sunflower oil)
- Chop tomatoes and blend it to make a tomato puree.
- Add wheat flour, tomato puree, turmeric powder, salt, kasuri methi, chilli powder, 1 tbsp oil in a mixing bowl and knead it nicely by adding little by little water to make smooth dough.
- Now make small balls of it and flatten it with a rolling pin in a round shape.
- You can use dry flour to roll the dough smoothly. Try to use minimum dry flour while rolling the dough.
- Heat oil in a frying pan. To check if the oil is warm, drop a small piece of dough into the oil. If it comes on top immediately, the oil is warm for frying.
- Keep the flame on medium level and slide the raw poori into the oil carefully. You have to keep regulating the flame to make sure oil doesn’t get too hot.
- Press down lightly on the pooris as it fries to help it puff up.
- Once pooris turn golden brown, put them on a strainer or a paper tissue to drain excess oil.