Kesar Poori is whole wheat deep fried bread which has an unexplored flavour of saffron and gorgeous color. Kesar poori can be served with Indian gravies such as Matar paneer, butter paneer masala, and others.Poori is an elite poori which I make for festivals or special occasions. Do try this recipe as it is
Recipe for perfect poori
Recipe for festivals
Kesar/Saffron: Make sure to use good quality kesar. To maximize its flavour and color I roasted it for 10 seconds. This simple technique makes a lot of difference. To add more colour to pooris I made a saffron food colour using spices, turmeric, and Kashmiri red chili powder. Apart from that little sugar also gives a nice gloss to pooris.
Other Ingredients: Of course, whole wheat flour has been used. I added little ghee while kneading the dough. It makes poori perfectly flaky, giving it a great texture.
1. Roast saffron and dissolve in milk : Heat a pan. Add few saffron strands in it. Roast on low flame for 10 seconds or till aromatic. Transfer to a mortal pastel. Powder it. Add 1 tbsp warm milk. Dissolve saffron into it.
2. Mix all ingredients and knead a dough : In a mixing bowl add 2 cups whole wheat flour. Add 2 tbsp ghee, salt to taste, saffron dissolved in milk, 1 tsp sugar, a big pinch of turmeric powder and Kashmiri red chili powder each. Mix well. Add water gradually and knead a semi-stiff dough. Grease with ghee and cover and let it rest for 15 minutes.
3. Knead the dough again and roll poori : After 15 minutes, knead again for a couple of minutes and make a smooth dough. Take a portion and shape it. Roll into a poori, slightly thicker than a chapati.
4. Fry poori : Heat enough oil. When moderately hot, add poori. When it floats, press lightly with a perforated spoon. Poori will puff up. Flip and fry. Fry till golden brown from both the sides. Poori should be fried in a moderately hot oil. Keep a check on the temperature of the oil.
5. Bon Appétit : Serve Kesar poori with Matar paneer.
PREP TIME 20 minutes
COOK TIME 10 minutes
TOTAL TIME 30 minutes
• Few saffron strands (kesar dhaage)
• 1 tbsp warm milk
• 2 cups whole wheat flour (aata)
• 2 tbsp clarified butter (ghee)
• salt to taste
• 1 big pinch or 1/8 tsp turmeric (haldi) powder
• 1 big pinch or 1/8 tsp kashmiri red chilli powder
• 1 tsp sugar
• Water as much required
1. Roast saffron and dissolve in milk
Heat a pan. Add few saffron strands in it. Roast on low flame for 10 seconds or till aromatic. Transfer to a mortal pastel. Powder it. Add 1 tbsp warm milk. Dissolve saffron into it.
2. Mix all ingredients and knead dough and let it rest
In a mixing bowl add 2 cup whole wheat flour. Add 2 tbsp ghee, salt to taste, saffron dissolved in milk, 1 tsp sugar, big pinch of turmeric powder and Kashmiri red chilli powder. Mix well. Add water gradually and knead semi stiff dough. Grease with ghee and cover and let it rest for 15 minutes.
3. Knead dough again and roll poori
After 15 minutes, knead again for a couple of minutes and make smooth dough. Take a portion and shape it. Roll into a poori, slightly thicker than a chapati.
4. Fry poori
Heat enough oil. When moderately hot add poori. When it floats, press lightly with perforated spoon. Poori will puff up. Flip and fry. Fry till golden brown from both the sides.
5. Bon Appétit
Serve kesar poori with matar paneer.
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