Nagori Puri Recipe | How to make Nagori Poori

Nagori Poori - Delhi Street Food

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Nagori Puri served with Aloo Sabzi and Halwa is a typical breakfast combination served on the streets of Old Delhi. The puris are small and crispy served as a combo with the other two dishes.

My original plan was to share all three dishes in one post. However, lack of time prevented me to do that and I ended up sharing only the pooris for today.

When I was making this, I remembered our stop during our Delhi Street food walk, at the famous Shyam Sweets at Chawri Bazaar. Vaishali ordered Bedmi Sabzi and Nagori Poori, Subzi with Halwa. Nagori pooris are small semolina pooris. These pooris are served with aloo sabzi with Sooji halwa. I remembered eating Moong dal halwa. I later got it confirmed that Vaishali ordered Moong dal halwa because I asked for it.

The platter with puri, sabzi, and halwa was a heavenly combination. The Aloo Sabzi is made in pure ghee and tasted awesome with a wonderful aroma. Vaishali says that a special carrot pickle is served in winters while a mango pickle is substituted in summers. So, I followed her recipe completely making the carrot pickle that both Hubby Dear and I enjoyed to the core!

A delicious street food platter from Old Delhi which can be enjoyed for breakfast or lunch. Sorry, I am posting only the poori for today. It is Nagori Poori in the Delhi Street Food. Check out the traditional breakfast from Coorg on C4AS.

Nagori Poori - Delhi Street Food

Thalis & Platters

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Week 2 – Thalis featuring Regional Cuisines – Veg Thalis

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Vegetarian Thali Menu List for Day 3
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Week 3 – Thalis featuring Indian Flatbreads

Bajra Methi ki Poori aur Sabji Thali for Day 1
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Week 4 – Thalis featuring Street Food of India

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How to make Nagori Poori

How to make Nagori Poori 1

Nagori Poori

Nagori Puri

Nagori Puri - Delhi Street Food

Nagori Poori - Delhi Street Food
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Nagori Puri Recipe | How to make Nagori Poori

Nagori Poori served with Aloo Sabzi and Halwa is a typical breakfast combination served on the streets of Old Delhi. The puris are small and crispy served as a combo with the other two dishes.
Course Breakfast, Snacks
Cuisine Delhi
Keyword Chat Dishes, Combo Dishes
By Cook Method Deep Fried
Occasion Evening Snack
By Diet Kid Friendly
Dish Type Chaat Recipes, Combo Dishes, Deep Fried Dishes, Indian Flatbread, Poori Recipes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10 numbers
Author Srivalli

Ingredients

  • 1 cup All Purpose Flour
  • 1/2 cup Semolina / Rava
  • 2 tbsp Cooking Oil you can use ghee as well.
  • 1/4 tsp Carom Seeds
  • Salt to taste
  • Cooking Oil for deep frying

Instructions

  • Take the flours in a wide bowl and add the rest of the ingredients
  • Rub the flour with
  • Rub the flour with oil till everything is well incorporated
  • Slowly add warm water and knead to a stiff dough.
  • Cover and keep aside for 30 minutes.
  • Pinch out small balls and roll 3” discs.
  • Heat a Kadai with enough oil for deep frying.
  • Deep fry the pooris in batches on both sides.
  • These puris are light in colour, unlike the regular puris which are golden.
  • Drain on a Kitchen Towel.
  • Serve with aloo sabzi and halwa.
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4 comments

  1. Valli , I am so glad that your hubby liked that carrot pickle , it’s a simple one but delicious , right ?
    The Nagori poori is very unique , specially the way it is served with that halwa – and you have done them so well ! Also your expertise at poori making and your love for them can be seen in this platter , with two variations of pooris πŸ˜‹

  2. 5 stars
    Poori, pickle, and aloo sabzi made with ghee – do we need anything more? That’s more than sufficient and look at what you have made – an entire street food platter. Love this amazing platter. It’s hard to pick one dish.

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