Tomato Poori Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine wheat flour, semolina, tomato puree, red chili powder, turmeric powder, cumin powder, salt, and oil.
• STEP 2.Knead the mixture into a soft dough, adding water as needed.
• STEP 3.Cover the dough and let it rest for 15-20 minutes.
• STEP 4.Divide the dough into small balls and roll them into circles.
• STEP 5.Heat oil in a deep pan for frying.
• STEP 6.Carefully drop the rolled pooris into the hot oil and fry until they puff up and turn golden brown.
• STEP 7.Remove the pooris from the oil and drain excess oil on a paper towel.
• STEP 8.Serve hot with your favorite curry or chutney.

Cooking Tips

• Make sure the tomato puree is well-drained to avoid a watery dough.
• Adjust the spice levels according to your preference.
• To achieve perfectly puffed pooris, make sure the oil is hot enough before frying.

Storage and Serving

• Tomato Pooris are best served hot and fresh.
• Leftover pooris can be stored in an airtight container at room temperature for up to 2 days.
• Reheat them in a preheated oven or on a tawa (griddle) before serving.