Khasta Poori is a deep fried, puffed bread, quite popular in Northern India. “Khasta” in hindi means “flaky”. This crisp, flaky texture poori makes a great accompaniment to many Indian dishes. Typically, this khasta poori is served with some potato curry, or any sauce base curries.

As a kid, I was so fond of these crisp, fried, puffed Khasta poori. Soft, flaky, melt-in-mouth poori, perfect for lazy Sunday afternoons. My mom used to make these once a month and we used to devour these Khasta poori with some Mathura Ke Dubki Wale Aloo. Honestly, these were so good, I could eat these whole day. 

Khasta poori were made on special occasions, and/or festivals, as these are quite rich and indulgent. I remember, during Diwali, Holi, these were a must in my family. My mom used to cook big during festivals, and share homemade food with family and friends. She used to make a big batch of these khasta poori to serve it with some aloo curry or chole. These khasta poori can be stored for up to 2 weeks in an air-tight container.

DIFFERENCE BETWEEN POORI & KHASTA POORI

Poori and Khasta poori, are both deep fried, puffed Indian bread. They both are made with whole wheat flour ( atta ), all-purpose flour ( maida ) or a combination of flour.

However, the dough and the technique of rolling both are different. For regular poori, dough is prepared simply with the combination of flour and water. It is rolled into small circle and deep fried. The regular poori, is thin in thickness and takes less time to fry. It has a soft, delicate texture.

Poori can be made plain or masala poori. For masala poori, spices and herbs such as ajwain, cumin seed, spinach, are added to the dough.

For Khasta poori, fat ( moyen ) is added to knead the dough. The fat in the dough, is what gives it crisp and flaky texture. Khasta poori is rolled slightly thick and takes longer to cook. The texture of khasta poori is crisp, flaky, melt-in-mouth.

DIFFERENCE BETWEEN KHASTA POORI & KHASTA KACHORI

Khasta poori and khasta kachori, are made in a similar way, deep fried, and have same crisp, flaky texture. However, khasta kachori is stuffed with some lentils mixture, wheres khasta poori is just rolled plain without any stuffing.

Both can be served with some scrumptious potato curry or any Indian sauce base curry. Typically, the khasta poori or khasta kachori are crushed and the curry is poured over the crushed poori and is relished with some condiments.

INGREDIENTS FOR KHASTA POORI

1 cup WHOLE WHEAT FLOUR

1 cup ALL-PURPOSE FLOUR

1/2 teaspoon CAROM SEEDS ( AJWAIN )

4 tablespoon GHEE ( For VEGAN use oil )

1/2 teaspoon salt, adjust to taste

1/2 cup ice cold water to knead the dough, as needed

FOR FRYING KHASTA POORI

2 – 2 1/2 cups oil for deep frying the khasta poori

HOW TO MAKE KHASTA POORI

The method of making khasta poori is quite similar to making khasta kachori, except that the poori does not have any filling unlike the kachori. We start by kneading the poori dough, followed by rolling the poori and lastly frying the poori. 

KNEADING THE KHASTA POORI DOUGH

In a large bowl, add whole wheat flour, all-purpose flour, carom seeds, ghee and salt to taste. 

Mix all the ingredients with your hands.

Take the flour mixture between your palms and rub it to form a crumbly breadcrumb like texture.

Note: This is an important step, do not skip this step.

When you hold the mixture in your fist, it should hold the shape and not crumble.

Gradually, add cold water and form into a stiff, smooth dough. Cover and let the dough rest for 10 minutes.

ROLL KHASTA POORI

Divide the dough into 20 equal portions. Shape the dough into balls and cover with a clean kitchen towel.

Take a dough ball and roll it around 2 – 2 1/2 inch circle. 

Bring the edges of the dough together and press it in the center.

Roll the dough again into 2 – 2 1/2 inch circle. 

Note: Khasta poori is rolled slightly thick than the regular poori.

Cover the rolled khasta poori with a clean kitchen towel, to prevent the poori from drying. 

Continue with the rest of the dough. This recipe makes around 20 Khasta poori.

FRYING KHASTA POORI

In a kadai or a wok, add around 2 – 2 1/2 cups of oil. Keep the heat to medium-low.

Once the oil is moderately hot, carefully slide the poori into the oil.

Note: The oil should not be hot.

Gently, press the poori with the perforated spoon/ladle.

The poori rises gradually, as it cooks. Once the poori is puffed and the base turns slightly brown, carefully turn the poori on the other side and let it cook.

It takes around 7-8 minutes to fry the Khasta poori. Fry the poori until both the sides are nice golden brown and crispy. Remove the poori on the paper towel. Finish frying rest of the pooris.

Note: Do not overcrowd the kadai, work in batches of 3-4, to maintain the temperature of the oil.

Serve these piping hot Khasta poori with some Mathura Ke Dubki Wale Aloo and enjoy!

Pic Shown: Closeup of Khasta Poori

PRO TIPS FOR CRISP KHASTA POORI

The proportion of flour to fat ( moyen ) is important. I have tried using less ghee, however, it is difficult to get the khasta ( crisp ) poori.

Always use ice cold water to knead the dough. Cold water helps in achieving a nice pastry dough, which is important for crisp, flaky poori.

Gradually, add water to knead a tight, smooth consistency dough. 

The dough should not be too dry or too sticky. If it feels dry add few drops of water and smooth it out. If the dough feels sticky add some more flour and knead it to a tight, smooth dough.

Khasta poori, is rolled slightly thick than the regular poori. I found medium thickness poori works best. If the poori is rolled too thick, the inside of the poori stays uncooked and if its rolled too thin, it turns too crispy. You are looking for a moist and crisp poori.

Maintain the heat to medium -low for best results. If oil is too hot, the outside of the poori gets cooked but inside remains under-cooked. If the oil is cold, the poori absorbs too much oil.

Do not overcrowd the kadai, work in batches of 3 – 4 pooris. Do not rush in frying the pooris, as they take little longer to cook. It takes around 7-8 minutes for a khasta poori to fry.

Cook on both sides for even brown, crisp texture of the khasta poori.

Pic Shown: Khasta Poori served with Mathura Ke Dubki Wale Aloo

FAQ ABOUT KHASTA POORI

CAN I USE BUTTER INSTEAD OF GHEE

Yes, you can use butter instead of ghee, works just fine. For VEGAN, use oil.

CAN I USE ONLY ONE  TYPE OF FLOUR

Yes, you can make khasta poori, with just whole wheat flour or just all-purpose flour. However, it is difficult to achieve the crisp, flaky texture using just whole wheat flour, and therefore I use combination of flour. 

HOW LONG DO THESE STAY FRESH

Khasta poori stays fresh for 1-2 weeks. Store it in an air-tight container. 

DO THESE NEED TO BE REFRIGERATED

No, khasta poori does not require refrigeration. If these are cooked right, they stay fresh for up to 1-2 weeks at room temperature. Store it in an air-tight container.

CAN I MAKE MASALA KHASTA POORI

Yes, you can make masala khasta poori instead of just plain poori. For masala khasta poori, you can use combination of spices and herbs such as cumin seeds, ajwain,  dry spices – turmeric, red chili powder. I also add some dried parsley for some flavor and color.

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