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Maize flour Poori - Corn Masala Poori Recipe
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Maize flour Poori - Corn Masala Poori Recipe

We often keep making roti, paranthas, halwa, upma, mehri and pinni with maize flour but masala poori prepared with maize flour comes out really soft and crusty. These piping hot pooris can be served with any sabzi, curd or pickle.

Ingredients for Corn Poori Recipe :

  • Maize flour – 1 cup (150 grams)
  • Wheat flour – 1 cup (150 grams)
  • Oil – 2 tsp
  • Carom seeds – ½ tsp
  • Salt – ½ tsp or as per taste
  • Oil – for frying

How to make Maize flour Poori -

Take maize flour in any mixing bowl and mix wheat flour into it, followed by ½ tsp salt, ½ tsp carom seeds and 2 tsp oil. Mix everything really well.
 
Now add water in small parts and knead stiff and tight dough. Cover and keep aside the kneaded dough for 20 to 25 minutes to set.
 
Heat some oil in a wok. After the dough is set, grease your hands with some oil and knead the dough again. Now divide the dough in small lumps. Lift one lump, grease your hands with some oil and roll giving it a round shape. Likewise prepare all the dough balls. Then lift 1 dough ball at a time, place it on rolling plate and place the dough ball over it. Roll out the poori little thick into 2.5 to 3 inch diameter round. 
Check whether the oil is sufficiently hot. For this, drop a small dough chunk into the oil, it floats immediately on the surface. Oil is hot, fry the pooris now. Slide the rolled poori into the oil and press gently with a ladle to puff it up. Flip and fry from all sides until golden brown in color. Drain out the fried poori in a plate and likewise fry all the pooris. With this much dough almost 11 to 12 pooris can be prepared.
 
Serve these super yummy and crispy cornmeal pooris with aloo matar sabzi, matar paneer sabzi, aloo tomato sabzi or any other sabzi you like eating the most.
 

Suggestions -

Roll out the pooris little thick.
Make sure that the oil for frying pooris is sufficiently hot.
For making 12 pooris
Time – 30 minutes
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