Name: Masala Besan Poori recipe by Swapna Sunil at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 5
Ingredients: 2 cups: wheat flour/ atta; 3/4 cup: besan/chickpea flour; 1 tbsp: ginger-garlic paste; 6 to 8: green chillies or as per taste; 1 cup: mint/ pudina leaves packed; 1 cup: cilantro/coriander leaves; Few curry leaves, chopped; 1 tsp: garam masala powder; 1 tsp: red chilli powder or as per taste; 1/4 tsp: turmeric powder; Salt to taste; 1/4 cup or 4 tbsp: Lime/ Lemon juice; Water as needed; Oil for deep frying

ABOUT Masala Besan Poori RECIPE

Masala besan poori is an authentic dish made in our households, it is packed with flavors of the ground greens and is a bit sour because of the lime juice. This is mostly prepared for breakfast and is a preferred snack during long journeys as it stays good for a couple of days. My mom stuffs the poori with besan and masala mix like we do for parathas, then rolls and fries it, but doing it this way is time consuming so I did it my way, the easy way out.

Ingredients Serving: 5

2 cups: wheat flour/ atta
3/4 cup: besan/chickpea flour
1 tbsp: ginger-garlic paste
6 to 8: green chillies or as per taste
1 cup: mint/ pudina leaves packed
1 cup: cilantro/coriander leaves
Few curry leaves, chopped
1 tsp: garam masala powder
1 tsp: red chilli powder or as per taste
1/4 tsp: turmeric powder
Salt to taste
1/4 cup or 4 tbsp: Lime/ Lemon juice
Water as needed
Oil for deep frying

Instructions

In a blender jar add the mint, coriander leaves and green chillies, then grind into a coarse paste without adding any water.
In a deep bowl add the wheat flour, besan, ground paste, chopped curry leaves, ginger and garlic paste, salt, chilli powder, garam masala and turmeric powder.
Mix everything well, now add the lime juice and water as needed and knead into a dough.
Cover this and set this aside for 10 mins. Later divide the dough into 20 or more balls. Now roll each dough ball into a poori dusting it with dry flour.
Meanwhile add oil for deep frying in a pan/ kadai. Once the oil is hot, deep fry them until they are golden on both the sides.
Once fried, drain them on a paper towel. The Masala Besan Poori is ready to be served.
Serve them hot with curd or pickle.

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