Ingredients Jump to Instructions ↓

  1. 1/4 Cup White Beans Or Chickpeas (I Used Canned Beans)

  2. 1/2 Cup Whole Wheat Flour

  3. 1 Teaspoon Semolina/Rava

  4. A Pinch Salt

  5. As Required Water

  6. As Needed Oil (I Used Sunflower Oil) For Frying

Instructions Jump to Ingredients ↑

  1. If using canned beans, drain and rinse the beans first. If using dry beans, soak the beans overnight and cook it.

  2. Heat the oil in a frying pan.

  3. Puree the beans with little water. I used Magic Bullet’s small jar. The beans should be blended thoroughly without any lumps.

  4. Now mix the puree with the other ingredients. Add water little by little because the dough for poori should be firm, otherwise the pooris will absorb way too much oil.

  5. By this time the oil should be hot enough.

  6. Since I make pooris in a small frying pan, I divide the dough into 2 balls. Roll out each ball into a big thin circle and then cut out different shapes using small cookie cutters and fry them one by one.

  7. If using a bigger pan for deep frying, you may choose to divide the dough into 6-8 medium size balls. Roll out each into a thin circle and then fry it one by one.


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