January 4, 2017

Tomato Puri / Thakkali Poori

     Addition of Tomato with poori not only makes the poori very novel and colorful; it also makes the poori really very tasty. We can have the poori even without side-dish. So it is very useful when we are preparing food for travel.

Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 10 nos.

Wheat Flour
1 cup (1 cup = 240 ml)
Ripped Tomato
Red Chilli Powder
1 tsp
As required
As required
For deep fry

1. Wash and cut the tomatoes into small pieces.
2. Grind them into a smooth paste using the mixie.
3. Strain the juice using the strainer.
4. Add tomato juice (from 3), red chilli powder and salt. Mix them well.
5. Then add wheat flour and mix them well. Add water little by little and knead into soft and tight dough.  Keep it aside for 5 mins.
6. Divide the dough into equal lemon size balls. Either roll it into a medium size circular rounds or press them using the machine.
7. Heat the oil in a pan and slide the puri. After few seconds, press it with the help of the ladle with the holes.
8. When it puffs up, turn it over carefully and fry the poori till the poori becomes crisp and golden color.
9. Take it out from the oil and drain the oil using the tissue paper.
     Tasty and aromatic poori / puri is ready to serve.

1. Don’t add more water, because the poori absorbs more oil.
2. Don’t leave the dough more than 5 mins, otherwise the poori absorbs more oil.

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