Rajma Masala Puri Recipe

Rajma Masala Poori is a delicious fried puffed bread flavoured with Punjabi Rajma Masala and seasonings. It is an absolutely easy recipe, where the leftover punjabi rajma masala or rajma masala is put to an extremely good use. A perfect protein rich meal for kids who love pooris very much. Besides, Rajama Masala Poori is an interesting twist to regular pooris.

The crispy, delicious deep fried poori served fresh and piping hot in the breakfast along with any sabzi of your choice. Often, there comes a situation where you have some leftover food and you can’t decide what you should do with it.

And, the most amazing part is you don’t even feel like dumping it. Because firstly, you do not wish to waste the food. Secondly, it’s as fresh as it was.

So, we do a jugaad out of all the options, we choose the third option i.e. transforming it into a super tongue twisting dish. And that’s exactly where I turned my rajma masala into Rajma Masala Poori. Here’s the link for Punjabi Rajma Masala.

These mouth-watering Rajma Masala Pooris are not at all restricted to just breakfast. You can have them anytime, you can carry it for a journey or pack it for kiddos lunch boxes. These Rajma Masala Poori are as lip smacking as the methi ki poori or the dal ki poori.

What do you need for Rajma masala puri?

Now, sliding down to the ingredients used by me, as mentioned above I’ve used leftover rajma masala.

Then, we need whole wheat flour, coriander leaves, semolina (sooji), sugar, salt, kasuri methi, water as needed, oil for frying and lemon juice.

You don’t have to worry about many ingredients as the rajma masala itself completes half the recipe for Rajma Masala Poori.

Serve Rajma Masala Puri with

Although, you can’t serve these with the kheer unlike the dal ki poori but any vegetable or simply just chai. What better would be for us Indians rather than a cup of chai with extremely tasty Rajma Masala Poori.

But, I served them with bhindi bhujiya and onion rings. You can also relish the porous with curd and pickle or with aloo ki sabzi.

The aroma which mesmerizes the atmosphere while frying these beautiful Rajma Masala Poori is something which I cannot express here in words. And, so I want you all to try this very tasty poori. You can even serve them when guests are to see you, this Rajma Masala Poori can be an additional new recipe which they might have not tasted and it may make you the star of the moment.

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Rajma Masala Puri Recipe

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Rajma Masala Puri

Rajma Masala Poori is a delicious fried puffed bread flavoured with Punjabi Rajma Masala and seasonings. It is an absolutely easy recipe, where the leftover rajma masala or rajma masala is put to an extremely good use.

Course Bread

Cuisine Indian

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 people

Calories 253kcal

Author Farrukh Aziz

Ingredients

 

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• ▢ 1 cup Rajma ((I have used leftover Punjabi Rajma Masala))
• ▢ 2.5 cups Whole Wheat Flour (whole wheat flour)
• ▢ 2 tbsps Coriander Leaves (finely chopped)
• ▢ ½ tbsps Semolina (Sooji)
• ▢ 1 tsp Kasuri Methi (kasuri methi, crushed)
• ▢ Salt to taste
• ▢ Juice of one small lemon
• ▢ 1 tsp sugar
• ▢ Water as needed
• ▢ Oil for frying

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Instructions

• In a bowl, add rajma masala, mash it well.
• Now add, flour, salt, sugar, coriander leaves, sooji, lemon juice, teaspoon of oil and mix well.
• Add very little at a time and start kneading the dough.
• Knead it into stiff but smooth dough.
• Divide the dough into small balls.
• Take one ball and roll it into 3 inch uniform thin disc.
• Heat enough oil in a pan.
• Gently slide in the poori and fry it on medium high flame from both the sides until brown and puffed.
• Take out onto an absorbent paper.
• Repeat the same for all the balls.
• Serve hot achaar or with any sabzi or chai or on its own.

Notes

In a bowl, add rajma masala, mash it well. Now add, flour, salt, sugar, coriander leaves, sooji, lemon juice, teaspoon of oil and mix well. Add very little at a time and start kneading the dough. Knead it into stiff but smooth dough. Divide the dough into small balls. Take one ball and roll it into 3 inch uniform thin disc. Heat enough oil in a pan. Gently slide in the poori and fry it on medium high flame from both the sides until brown and puffed. Take out onto an absorbent paper. Repeat the same for all the balls. Serve hot achaar or with any sabzi or chai or on its own.

Nutrition

Calories: 253kcal | Carbohydrates: 43g | Protein: 9g | Fat: 4g | Sodium: 1mg | Potassium: 181mg | Fiber: 14g | Vitamin A: 10IU | Calcium: 17mg | Iron: 1.9mg

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