Tomato Puri is a deep-fried Indian bread prepared with whole wheat flour, having the tanginess of tomatoes, which gives it a very distinct flavor. Tomato puri is a good break from the regular puri which is generally flavored with carom seeds, or spices so on. It is also liked by the kids because of the interesting hue it has. Tomato puri can be served for breakfast with pickle or can be a part of a lunch or dinner menu and can be served with any gravy. I plan to make this for Karwa Chauth this year and team it with no onion no garlic dum aloo Banarasi, along with some raita and dessert.
I always have some homemade tomato puree in my freezer. In fact, there are a number of pastes and puree which are always there in my fridge. The preparation and cooking time of the dishes reduce considerably with these ingredients coming handy. Further puree and paste also improve the texture of the dishes. Let’s have a look at the ingredients required for Tamatar ki Puri recipe:
Whole Wheat Flour: I have used only atta or whole wheat flour for this poori recipe.
Tomato puree: As already mentioned I have used the homemade tomato puree to make tomato puri. You can also grind the tomatoes for this recipe but the results would differ. Further, the color of the poori won’t be this bright because my tomato puree has a secret ingredient that gives it that gorgeous red color.
Flavoring: I have not added any flavoring agent to the dough. You can flavor it with carom seeds, cumin seeds, fennel seeds or so. You can also add fresh ingredients such as coriander leaves, mint leaves, etc.
Poori is a very commonly prepared bread in Indian households. Especially on special occasions chapati or paratha are not prepared, instead, poori are fried. Making poori calls for certain things to be kept in mind. Here is the recipe for perfect poori. This and many other puri recipes can be found here.
Serve it with dum aloo Banarasi, coconut raita and gulgule for Karwa Chauth dinner.
1.This recipe makes 24-30 poori.
2.In a mixing bowl add 2 cups of whole wheat flour, 2 tsp ghee, salt to taste, puree of 2 tomatoes. Mix well.
3.Use water to make a semi-stiff dough. Let it rest for 15-20 minutes.
4.After 15-20 minutes, knead the dough once. Take a portion.
5.Roll it, thicker than a chapati. Meanwhile heat enough oil for frying.
6.Put in the hot oil. Do not miss the matching nail paint (haha).
7.Deep fry on medium flame till the poori is cooked.
8.Serve hot. Bon appetite!
PREP TIME 15 minutes + 15 minutes rest time
COOK TIME 15 minutes
TOTAL TIME 30 minutes + 15 minutes passive time
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