Wheat Namkeen Poori
Wheat Poori is a healthier version of the traditional deep-fried Poori, which is made with all-purpose flour. This recipe uses whole wheat flour, which is a great source of fiber and nutrients. This vegetarian recipe is perfect for breakfast, lunch, or dinner and can be served with any Indian curry or vegetable dish. However, people with gluten allergy should avoid this dish.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
59 kcal
Protein
1 g
Carbs
6 g
Fat
3 g
Fiber
1 g
Ingredients
Wheat flour, atta
0.5 cup (100g)
Common salt
0.25 tsp (1.25g)
Carom seeds
0.25 tsp (1.25g)
Rice bran oil
2 tbsp (30g)
Plain Water
0.25 small cup (50g)
Instructions
Cooking Steps
In a mixing bowl, combine whole wheat flour, salt, ajwain. Mix well.
Add oil to the mixture and mix until the oil is well incorporated.
Gradually add water and knead the dough until it is smooth and pliable. The dough should not be too dry or too wet.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
After resting, divide the dough into small balls and roll them out into thin, small pooris.
Heat oil in a deep pan over medium-high heat. Once the oil is hot, fry the pooris until they are puffed up and golden brown. Drain excess oil on a paper towel and keep aside.