Are you bored of plain pooris? Try a different variety of poori with a good vegetable ingredient. Tomato poori – recipe is here. Tomato has several health benefits and contains lycopene which is an important compound that helps in various conditions – It is a powerful antioxidant that may help protect cells from damage. This is why there is a lot of research interest in lycopene’s role, if any, in preventing cancer. People take lycopene for preventing heart disease, “hardening of the arteries” (atherosclerosis); and cancer of the prostate, breast, lung, bladder, ovaries, colon, and pancreas.
With tomato you can also add good leaves – mint for flavor or cilantro for taste or fenugreek leaves to make it little more healthier. Kids will love this poori because of its slightly different color. Serve tomato poori hot with potato curry and boondi raita.
Preparation time: 15 minutes.
Cooking : 15 minutes
1. Wheat flour – 1.5 cup
2. Semolina – 1/4 cup
3. Finely chopped mint leaves- 4-5 leaves or cilantro leaves 3 Tbs or fenugreek leaves 3 Tbs.
4. Thick tomato puree - 1 cup
5. Cumin seeds- 1 tsp
6. Chili powder- 1 tsp
7. Salt- to taste
- In a bowl mix wheat flour, semolina, salt, chili powder, salt and chopped mint leaves.
- Add tomato puree in this mix and prepare dough. If needed add little water. Cover and leave dough for about 10 minutes.
- Make small balls from the dough and dust with flour and roll to make medium sized pooris.
- On medium heat, heat oil in a pan and drop the pooris gently into the heated oil.
- Cook pooris on both sides. While cooking using spoon drop little heated oil on top side, so that pooris will puff up.
- Once cooked on both sides to golden color, remove pooris and place it on paper towels or paper to remove excess oil.
- Serve hot pooris for lunch, dinner, breakfast or as a snack item with potato curry, raita or pickle.