Jeera Poori is an Indian Flatbread which is made of wheat flour and spiced with the cumin seeds. It is a puffed, deep-fried golden flatbread from Uttar Pradesh.
I made three different Pooris for the Uttar Pradesh Thali. The original plan was to post all Thalis in April from different states and then post different recipes from these during the following months. Man proposes and God disposes! So, the plan to post the thalis was postponed and now I have to open all cards! I had planned the A to Z series with the theme Pick One Indian State and make Three, keeping the thalis in mind, with perhaps an extra recipe! But – well never mind! I am giving you a sneak peek of these Thalis which will be up in September now. Jeera Poori is the recipe for the alphabet ‘J ‘ and this month’s state is Uttar Pradesh.
Coming to Jeera Poori, cumin seeds are the highlight of this poori. Whole wheat flour is used for the pooris, along with the routine spices. The poori is very simple but tastes excellent with any side dish or gravy dish. The golden puffed ball is a treat and very light, ad a result you just go on eating them.
Uttar Pradesh is very popular for its poori’s and they even make a crisp version of this poori where they use all-purpose flour and deep fry the poori. These crisp pooris have a good shelf life, unlike these puffed ones. Puffed ones taste best while they are served piping hot, but one can definitely serve them at their room temperature too. One can store these for a day or two depending on the climate. These Jeera Pooris are best for traveling when you can carry these with some Banarasi Mirch ka Achaar or Sindhi Aaloo.
2 cups wheat flour
1 tbsp cumin seeds, ground
1-2 green chilly finely chopped
2 tbsp oil
1 tbsp curd
1/8 tsp turmeric powder.
Salt to taste
Take a mixing bowl and add all ingredients.
Mix them well with hands and bind to a dough using water.
Pinch out small balls, roll them in a 4-6 ” disc.
Deep fry one poori at a time or fry more if your Kadai is big enough.
Fry till golden.
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