- Refined flour – 1.5 cup (200 grams)
- Ghee – 4 tbsp
- Nigella seeds – ¼ tsp
- Salt – ½ tsp
- Poppy seeds – ¼ tsp (soaked for an hour)
- Oil – to fry
- Cumin seeds – 1 tsp
- Asafoetida – 1 pinch
- Whole spices – cloves – 3, black peppercorns – 8-10, brown cardamom – 2, cinnamon stick – ½ inch
- Coriander powder – 1 tsp
- Ginger paste – ½ tsp
- Nigella seeds – ¼ tsp
- Red chilly powder – less than ¼ tsp
- Salt – ½ tsp or to taste
- Dry mango powder – ¼ tsp
How to make?
Clean the poppy seeds and soak them in water for 1 hour. Remove extra water later from the soaked poppy seeds.
Take refined flour in a bowl and add 3 tbsp ghee, kalonji and salt to it. Mix thoroughly. Now add water in small portions and knead soft dough. Cover and keep the dough aside for 15 to 20 minutes to set.
Meanwhile let us prepare the stuffing. Roast the whole spices. Take cinnamon, black pepper, clove, brown cardamom, cumin seeds, asafoetida and kalonji to a pan and roast for a while. Transfer them to a bowl.
Place the spices in a mixer jar and grind finely. Also mix salt and coriander powder to it as well. Now coarsely ground the poppy seeds as well. After grinding the seeds, saute it for a while. Take 1 tbsp ghee in a pan and add poppy seeds powder to it. Stir constantly and saute it nicely.
Now add ginger paste and whole spices, red chilly powder and mango powder. Mix everything really well and roast for 1 to 2 minutes on low flame. Stuffing is ready, take it out in a bowl.
Roll out the pooris
Dough is ready, grease your hands with some ghee and knead it again. Make small lumps from the dough. With this much dough 16 to 17 dough balls can be prepared. Take one dough ball and roll out into 2.5 to 3 inch diameter. Now place 1 tsp stuffing over this rolled poori, lift the dough from all sides and close well. Flatten the stuffed dough ball with your palm and place it over a plate. Likewise stuff rest of the dough balls as well.
Fry the pooris
Heat enough oil in a wok. Take one stuffed dough balls and roll out it gently. Now slide it into hot oil and fry on medium flame until it gets golden brown in color. Drain out the fried pooris and place it over plate covered with absorbent paper. Likewise roll out each stuffed dough ball and fry.
Steaming hot and yummy poppy seeds pooris are ready. Serve them with your favorite sabzi, raita or pickle and relish eating.
- You can use any other cooking oil or ghee.
- While stuffing make sure your close it well. Flatten it evenly and very gently roll out the poori. Make sure the poori don’t break.