Rajma Masala Poori is a delectable 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.
Hey, what’s rolling with all the beautiful souls out there, I hope you all are doing great in this amazing weather. So, by recalling the word weather, I even recalled, it’s that time of the year where we can literally enjoy all the desi winter delicacies that we’ve been eating ever since our childhood. At least myself having roots from the northern India, there were actually seasons for many indulging dishes. To name a few, stuffed parathas, gujiyas, litti chokha etc. aloo, Gobi, matar ke parathe, dal ki kachori and similarly we have our very own Rajma Masala Poori.
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 both 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.
Now, sliding down to the ingredients used by me, as mentioned above I’ve used leftover rajma masala, 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.
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. 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. I’ll soon be posting the recipe for Bhindi bhujiya.
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.
Quickly providing the details below 🙂
1 cup, rajma masala (I have used leftover Punjabi Rajma Masala)
2 ½ cups, whole wheat flour
2 tablespoons, coriander leaves finely chopped
½ tablespoon, Sooji
1 teaspoon, kasuri methi, crushed
Salt to taste
Juice of one small lemon
1 teaspoon, sugar
Water as needed
Oil for frying
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.