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-based curries.

 

 

The crisp, fried, puffed Khasta poori was one of my favorites as a kid. 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 this poori with some Mathura Ke Dubki Wale Aloo. They were so good, I could eat them all day. 

Khasta poori was made on special occasions, and/or festivals, as these are quite rich and indulgent. They were a must in my family during Diwali and Holi. I remember my mom making a lot of food during festivals and sharing it with family and friends. She used to make a big batch of poori to serve with some aloo curry or chole. This 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 are different. For regular poori, the dough is prepared simply with a combination of flour and water. It is rolled into a 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, and 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 a crisp and flaky texture. It is rolled slightly thick and takes longer to cook. The texture of khasta poori is crisp, flaky, and melt-in-mouth.

DIFFERENCE BETWEEN KHASTA POORI & KHASTA KACHORI

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

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

Pic Shown: Khasta Poori

 

 

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 POORI

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

HOW TO MAKE KHASTA POORI

Making khasta poori is quite similar to making kachori, except that the poori does not have a filling. Start by kneading the poori dough, then roll it out, then fry it.   

FOR THE 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 its 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 a 2 – 2 1/2 inch circle. 

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

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

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

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

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

Pic Shown: Closeup of 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.

When 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. Carefully, turn the poori on the other side when it puffs up and the base turns slightly brown. Cook the poori on the other side.

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

 

 

TIPS FOR CRISP KHASTA POORI

The proportion of flour to fat ( moyen ) is important. It is difficult to get the khasta ( crisp ) poori with less ghee.

Always use ice-cold water to knead the dough. The 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 a 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 as compared to a regular poori. I found medium thickness poori works best. If the poori is rolled too thick, the inside stays uncooked. If it’s 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. It the oil is hot, poori will cook from outside but remain uncooked from inside. 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 a little longer to cook. It takes around 7-8 minutes for a khasta poori to fry.

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

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

 

 

FREQUENTLY ASKED QUESTIONS

BUTTER OR GHEE

Ghee or butter, both work fine in this recipe. For vegan use oil.

CAN I USE ONLY ONE  TYPE OF FLOUR

You can make poori, with just whole wheat flour or just all-purpose flour. It is difficult to achieve a crisp, flaky texture using just whole wheat flour. I use a combination of flour to get a crisp, flaky texture poori. 

HOW LONG DO THESE STAY FRESH

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

DO POORI NEED TO BE REFRIGERATED

Poori does not require refrigeration. If 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

This recipe works for plain or masala poori. For masala poori, you can use a combination of spices and herbs such as cumin seeds, ajwain,  and dry spices – turmeric, and red chili powder. Some dried parsley for some flavor and color.

Pic Shown: Khasta Poori

 

 

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