Tomato poori recipe | Thakkali poori, deep-fried poori made using Whole wheat flour, tomato puree, and flavorful Indian spices. Tomato poori recipe with full video and step-by-step pictures.
Poori is one of my most favorite tiffins and I love this with potato masala. At our home, kids love this with chana masala. So I mostly make poori and chana masala at home. I have posted a spicy Gobi paratha recipe a few years back, by adding tomato puree to the dough. It turned out very yum. A few days back I saw Tomato poori on my Instagram feed.
As I was doing this Navaratri Combo series posts now, I thought I will shoot a video of this Tomato poori and share the recipe in between the combo series. This is a simple no onion no garlic recipe. The tanginess of the tomatoes and the spiciness from the red chili powder enhances the taste of the poori.
Even this tomato poori will be perfect for travel too. Also check out the tips to get perfect puffed-up pooris, in the Notes section.
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Tomato poori recipe
Tomato poori | Thakkali poori
Ingredients
- 1 cup wheat flour | atta
- 2 tsbp sooji | rava
- ½ cup tomato puree from 2 small tomaotes
- 1 tsp red chili powder
- Salt as needed
- 1 tsp ajwain | omam
- 2 tbsp chopped coriander leaves
- ½ tsp turmeric powder
- Oil to deep fry the pooris
Instructions
- Make puree using 2 ripe tomatoes. I used small tomatoes which came to ½ cup.
- In a wide bowl add the wheat flour, sooji, tomato puree, ajwain, salt, red chili powder, turmeric powder and coriander leaves.
- Mix well and make a tight dough.
- If needed you can add little water to knead the dough.
- If you feel the dough very loose, add little wheat flour and knead well.
- Divide it into small lemon sized balls.
- Always keep it covered.
- Take one dough ball and dust it little with dry flour.
- Roll this into a small disc.
- Do not roll this very thick or too thin.
- Heat the oil.
- Once its oil is very hot, deep fry the pooris.
- Take out and drain in a kitchen towel.
- Repeat this for rest of the dough.
Notes
- Adding sooji helps to retain the puffiness of the poori.
- Use ripe tomatoes for nice red color.
- Always fry the poori when the oil is very hot, else they won’t puff up.
- Always knead the dough just before making the pooris. Else it will absorb a lot of oil.
- Tomato poori tastes yum as it is, you can serve with chana masala or potato masala too.
- Make puree using 2 ripe tomatoes. I used small tomatoes which came to ½ cup.
- In a wide bowl add the wheat flour, sooji, tomato puree, ajwain, salt, red chili powder, turmeric powder and coriander leaves.
- Mix well and make a tight dough.
- If needed you can add little water to knead the dough.
- If you feel the dough very loose, add little wheat flour and knead well.
- Divide it into small lemon sized balls.
- Always keep it covered.
- Take one dough ball and dust it little with dry flour.
- Roll this into a small disc.
- Do not roll this very thick or too thin.
- Heat the oil.
- Once its oil is very hot, deep fry the pooris.
- Take out and drain in a kitchen towel.
- Repeat this for rest of the dough.
- Adding sooji helps to retain the puffiness of the poori.
- Use ripe tomatoes for nice red color.
- Always fry the poori when the oil is very hot, else they won’t puff up.
- Always knead the dough just before making the pooris. Else it will absorb lot of oil.
- Tomato poori tastes yum as it is, you can serve with chana masala or potato masala too.
