Tomato Poori / Tamatar Puri Recipe / Tomato Puri Recipe / How To Make Tomato Poori
Tomato poori is a nice combination of tomato and wheat flour. Tomato puri is made by mixing wheat flour with besan, tomato, ginger, green chili and coriander leaves and other spices. You can enjoy hot poori with pickle or raita and any aloo curry. You can serve as a breakfast or as a evening snacks.
- Prep Time: 15-20 minutes
- Cook Time: 10-15 minutes
- Yield: 2-3
- Skill Level: Easy
- Tomato (Boil, peel the skin) – 4 nos.
- Wheat Flour (Atta) – 11/2 cup
- Besan Flour – 1/2 cup
- Chopped Ginger – 1 tbsp
- Oil (for dough) – 1 tbsp
- Cumin Seed – 1 tbsp
- Chopped Green Chilies – 2-3 tbsp
- Chopped Coriander Leaves – 2-3 tbsp
- Asaefoetida – a pinch –
- Oil for deep frying –
- In a grinder, add tomato, cumin seed, ginger, garlic, green chili, coriander leaves and asafoetida, make coarsely paste.
- In a bowl, add wheat flour, gram flour, oil and salt, mix well so oil incorporates well with flour.
- Add enough water to make a dough of rolling consistency, as we are preparing for paratha/roti and keep aside covered for 15 minutes.
- Divide it in 12 equal portion and make a smooth ball without any cracks and flatten it between your palms roll it in a circle of 2 ½ – 3 inch diameter.
- Heat the oil in a pan on medium heat for deep fry, slide the poori carefully and press very gently with spatula when it tries to come on top and puff up.
- After it puffs up, turn on other side and fry it till they turns little golden brown.
- Serve hot tomato poori with aloo curr or curd or pickle.