How To Make Khasta Poori

Step 1: Prepare 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 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.

Step 2: Roll The 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 ½ inch circle.
• Bring the edges of the dough together and press it in the center.
• Roll the dough again into a 2 – 2 ½ inch circle.

  Note: Khasta poori is rolled slightly more 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.

Step 3: Fry The Poori

• In a Kadai or a wok, add around 2 – 2 ½ 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 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 Mathura Ke Dubki Wale Aloo and enjoy!