Besan Ki Poori is a gram flour deep fried bread made with a mix of besan and wheat flour and spiced with the masala. These make a good dish on its own without any side dish.
For the next Indian Flatbread, I decided to make this Besan Ki Poori. I already have a Besan Masala Poori that is heavily loaded. Today's version is much simpler and can be a delicious bread with any side dish.
I had made two other flatbreads along with this one and it helped that I remembered my clause of making pooris with B. I started with the plan to make Rotis with this dough and ended up with pooris. First of all, as I anyway had the Kadai on for frying pooris, I felt I should probably make pooris instead. This and because of the alphabet clause, I finally made pooris.
With simple masalas added to the flour mixed with wheat flour and the coriander leaves and green chilies surely make it very good on its own. I had prepared a set of side dishes and with those all the bread made went well.
I couldn't pin one state for this poori. These are common across many northern states. Finally, I assumed that it's a common bread to make. I can only imagine the same dough mixed differently can be cooked as a pulka too or as I have done as a poori.
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Step By Step Pictures for making Besan Ki Poori
How to make Besan Ki Poori:
Make these pooris with a mix of besan and atta and if you are particular to make it completely gluten free, you can use oats flour as well.
Since Besan is sticky, use very little water to mix the dough. The herbs and spices added to the dough makes this good on its own.
Besan Ki Poori | How to make Spicy Besan Poori
- 1 cup Besan / Gram Flour
- 1/2 cup Wheat Flour
- 1/4 cup Coriander leaves finely chopped
- 1 tsp Ajwain /Carom Seeds
- 1/2 tsp Cumin seeds
- A Pinch Turmeric powder
- 1/2 tsp Red Chili Powder
- A Pinch Asafoetida / Hing
- 2 to 3 nos Green Chilies
- Salt to taste
- Water as required to knead
- Cooking Oil for deep frying
- In a wide bowl, take the besan and wheat flour along with finely chopped green chilies, coriander leaves, and other spices.
- Mix everything well and slowly add water to knead to a stiff dough.
- Since it has besan, there is always a high chance of the dough getting very sticky if you want all water initially.
- Do not rest this as the dough will become very loose.
- Dust well and make equal balls from the dough. Roll out to a 6 inch discs.
- Heat a Kadai with oil and when it is oil, gently fry the rolled pooris on both sides.
- Serve hot with side dishes.