CHEESY MASALA POORI / UNIQUELY TASTY POORIS WITH TWO TYPES OF CHEESES
Yes, you read it right! These cheesy masala pooris are absolutely unique in taste. The unique taste has come from two types of cheeses. One is our most favourite paneer(cottage cheese) and the other is processed cheese. Both the two types of cheeses add rich and nutty flavors to the pooris.
The cheeses are added to the wheat flour with a few whole and powdered spices. Red chilly flakes, cumin and carom seeds, crushed peppers, and kasuri methi make them very tasteful. After mixing the cheeses and spices, the flour is then bound with leftover paneer water to give the pooris an extra dose of creaminess. Paneer water is separated while making chhena, and it is full of nutrition, including fat. This is the reason that pooris are very soft and smooth inside but crisp on the outside.
WHAT IS A POORI?
Pooris, a traditional deep-fried flatbread, is revered in Indian cuisine. Universally enjoyed in households across the Indian subcontinent, they are a fundamental component of daily meals and festive celebrations. Their harmonious pairing with aloo ki sabzi and chana masala solidifies their status as a preferred breakfast and brunch option.
● INGREDIENTS REQUIRED
• Whole wheat flour – 2 cups
• Grated paneer – 5 tbsp
• Grated processed cheese – 4 tbsp
• Oil for the dough – 3 tbsp
• Salt – To Taste /1 tsp
• Red chilly flakes – 2 tbsp
• Crushed black peppers – 1 tsp
• Jeera/Cumin – 1 tsp
• Ajwain/Cumin seeds – 1 tsp
• Kasuri methi – 2 tbsp
• Leftover paneer water for dough – 3/4 cup or sufficient enough to make a tight dough *(see notes)
• Oil for deep-frying – Sufficient Enough
● HOW TO MAKE CHEESY MASALA POORI
● STEP – 1 MAKING POORI DOUGH
1- Add atta(wheat flour), salt, red chilly flakes, red chilly powder, jeera, ajwain, crushed peppers , and kasuri methi to a mixing bowl and combine all the spices with flour
2- Next, grated paneer, and grated cheese to the flour and mix well
3- Now, add oil to the flour and combine well all the ingredients with hand
4- Add little water at intervals to collect the dough(never add too much water at a time)
☆I used leftover paneer water to the dough
5- Make a tight dough by giving the pressure by the palm for 4-5 minutes.
6- Now cover the dough with a wet cloth and keep at rest for 30 minutes to set
STEP – 2 MAKING POORIS
1- Heat the oil in a kadahi and meanwhile give a few punches to the dough to make it smoother
2- Divide the dough into equal portions and make balls. Apply little oil on the board and rolling pin
3- Place the dough ball on the board and spread it into a disk with the help of a rolling pin
4- Add the disk into the hot oil and slightly press with the spatula. Allow the poori to inflate
5- Flip the poori to fry another side upto golden. When done, take out poori very carefully from the oil
6- Deep fry all the pooris like this. Adjust the flame time to time. Try to fry all the pooris at medium-high flame
● SERVING SUGGESTIONS
CHEESY MASALA POORIS are very tasty. Serve them hot to increase their taste to manifold with CHOLE, ALOO KI SABZI, KADDU KI KHATTI-MEETHI SABZI, ALOO-MATAR-PANEER KI CHATPATI SABZI, AND PICKLES
Happy Cooking! 😊
● NOTES
As I make cottage cheese at home, I use the leftover paneer water in making sabzi, soups, dals, and kneading dough. Plain water can be used in the dough very well
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