Tomato Poori is a colorful, flavorful twist on traditional poori, in which clean tomato puree is brought to the dough, giving it a tangy flavor and a adorable reddish hue. These smooth, puffed pooris are ideal for breakfast or any festive meal.




 Components:


 entire wheat flour – 2 cups

 Ripe tomatoes – 2 medium (pureed)

 inexperienced chilli – 1 (elective, finely chopped)

 Ginger – 1 tsp (grated)

 fresh coriander leaves – 2 tbsp (chopped)

 Carom seeds (ajwain) – ½ tsp

 Salt – to flavor

 Oil – for deep frying

 Water – as wished




 Step-by using-Step method:


Step 1: put together Tomato Puree

Wash tomatoes and chop more or less. Combination into a clean puree. Set aside.


Step 2: Make the Dough

In a large bowl, upload entire wheat flour, carom seeds, salt, chopped green chilli, grated ginger, and coriander leaves. Blend nicely.


Step 3: add Tomato Puree

Pour the tomato puree into the flour mixture. Begin mixing gently.


Step four: Knead the Dough

Upload water little by little if needed (tomato puree adds moisture), kneading into a smooth, pliable dough. Keep away from making it too sticky.


Step 5: relaxation the Dough

Cover the dough with a humid material and let it rest for 15–20 minutes. This allows the gluten loosen up and makes rolling easier.


Step 6: Divide and Roll

Divide the dough into equal lemon-sized balls. Dirt with flour and roll every right into a spherical disc approximately 3-4 inches in diameter. Maintain thickness mild—now not too thin or thick.


Step 7: warmth Oil

Warmth oil in a deep frying pan on medium-excessive warmness. To check, drop a small dough piece; it have to rise right away.


Step 8: Fry the Pooris

Carefully slide one rolled poori into warm oil. press lightly with a slotted spoon so it puffs up. Flip and fry each sides until golden and crisp.


Step 9: Drain extra Oil

Remove and region on paper towels to empty extra oil.




 Serving thought:


Serve hot tomato pooris with potato masala, chutney, or yogurt for a tangy, colourful meal!


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Kokila Chokkanathan

09/08/2025 11:31 AM