Black Wheat Atta Poori | काले गेहूं के आटे की पूरी

Black Wheat Atta Poori is a simple variation of traditional Indian poori. The Black Wheat Atta gives the pooris a naturally darker colour and a distinctive wheat flavour.

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Servings: 4
Yield: Approximately 12 pooris
Course: Breakfast or main course
Cuisine: Indian
Cooking method: Deep-frying

Dinesh Flour Mills Products Used

• Dinesh Flour Mills Black Wheat Atta

• Dinesh Flour Mills Ajwain

• Dinesh Flour Mills Lahori Namak

Ingredients

• 2 cups Dinesh Flour Mills Black Wheat Atta

• ½ teaspoon ajwain

• ½ teaspoon salt

• Approximately ¾ cup water

• Oil for deep-frying

Method

1. Add Black Wheat Atta, ajwain and salt to a mixing bowl.

2. Add water gradually and knead into a firm dough.

3. Cover and rest the dough for 10 minutes.

4. Divide it into 12 equal portions and roll them into balls.

5. Roll each ball into a small poori. Avoid using excessive dry flour.

6. Heat oil in a kadai over medium-high heat.

7. Carefully slide one poori into the hot oil.

8. Press it gently with a slotted spoon to help it puff.

9. Turn and fry until both sides are properly cooked.

10. Remove and place on absorbent paper.

11. Serve immediately with aloo sabzi, chana, curd or pickle.

Useful Tips

• The dough should be firmer than roti dough.

• Keep the rolled pooris covered while preparing the remaining batch.

• The oil should be properly hot before adding the poori.

• Fry carefully and never overcrowd the kadai.

Why Try This Recipe?

• Adds a distinctive appearance to traditional poori.

• Requires only a few everyday ingredients.

• Pairs with many familiar Indian curries and accompaniments.

• Suitable for breakfast, festive meals and family gatherings.