Maharashtrian Poori is a deep fried Indian Flatbread from the state of Maharashtra region. This poori is made with spices and herbs and is an ideal food to be packed for school or travel as well.
When Vaishali had shared it last week, I had to make it right away. This poori is made with all the spices and herbs added to the flour and kneaded to a shift dough. Making just for the kids hardly takes much time and it can be so easily done within 30 mins. Since this is spicy and tastes great as such, you really don’t have to worry about packing a separate side dish if you are in a hurry, just pickle and curd will do.
Konda enjoyed both the Aloo Palak Poori and this one. Athamma said it will be great to be packed as a travel food as it’s good on its own. Sunday was such a hectic day with regular morning chores, and on top, I suddenly realized I could make these variety pooris for Konda’s lunch. Apart from making these and wanting to click pictures, so many other things came up and the pooris feel flat!
So you got to see these flat pooris that are part of the BM#97, Week 2, where I am making Lunch Boxes for Kids, so sending this to my Kid’s Delight event, guest hosted by Bhawana themed on Lunch Box Dishes In 30 Minutes.
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1 cup Wheat Flour
A Pinch Turmeric Powder
Salt to taste
1/4 cup Onion grated
2 nos Green Chillies finely chopped or as a paste
Handful Coriander Leaves finely chopped
Cooking Oil for deep frying
How to make the Pooris
Heat a Kadai with oil in low until you have the dough ready.
Grate the onions in a bowl, add the turmeric powder, coriander leaves, green chilies and mix well.
Now add the flour and slowly knead to a sift dough with just enough water.
Pinch out small balls and dust well before rolling into a 4 inch discs.
When the oil is hot enough gently drop in and cook on both sides till golden.
Continue with the rest of the dough and serve with a side dish of your choice.