Besan Ki Masala poori /Besani Masala Poori/Gram Flour Poori


Besan Ki Masala poori /Besani Masala Poori/ Gram Flour Poori

Pooris are an integral part of Indian cuisine. We eat our favourite curries with them. This deep-fried inflated pooris are prepared with whole wheat flour dough and fondly eaten with Pindi chana/chole or tamatri aloo ki sabzi


There is a large variety of pooris eaten in breakfast or lunch. Here I am sharing a unique poori which is prepared with both besan/gram flour and wheat flour. A few whole spices are first to dry roasted and pounded to add to the flours/atta. In this way, this poori has all the flavours of whole spices which go very well with besan/gram flour


• Besan/ Gram flour – 2 cups
• whole wheat flour – 1 cup
• Salt – 2 tsp or to taste
• Turmeric powder – 1 tsp
• Red chilly powder – 1 tsp
• Oil for dough – 1 tbsp +deep frying
• Water for dough – 1 1/2 cup or as required for a medium tight dough


• Whole jeera/Cumin seeds – 2 tsp
• saunf/ fennel seeds – 2 tsp
• Black pepper/kali mirch – 2 tsp
• Coriander seeds/sabut dhania – 2 tsp
• Whole red chillies – 2 nos


Take a pan and dry roast the whole spices. Allow them to cool and pound into a coarse powder

Take a broad bowl(paraat) and add all the ingredients + whole masala powder except water and oil for frying

Mix all the ingredients with hands and add little water at a time to make a medium tight dough

Cover the dough with a wet cloth and keep at rest for half an hour

After 30 minutes sprinkle some water and work with the dough again. This will make the dough softer and elastic. Divide the dough into small balls to roll

Next, heat oil in a kadhai for deep frying. Test the oil by dropping a small bit of dough. If it comes up immediately, the oil is ready to fry the poori

Take one ball and spread it with the rolling pin. Due to besan, you will find to roll a little harder so dust it with some flour/ sookha atta

Drop this poori into hot oil and press lightly with the frying spoon.

The poori will inflate and become golden. Take it out of oil on an absorbent paper. Make other pooris like it

Serve the hot pooris with tamaatri aloo ki sabzi

I like to eat this poori with my favourite AAM-KARELE KA ACHAAR

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