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Andhra Masala Poorie

Take care to never add in too much water while kneading the dough, or else the poories will come out hard.


  • Wheat flour (atta) (3 cups)
  • Gram flour (besan) (1 cup)
  • Ginger-garlic (adrak-lahsun) paste (½ tbsp)
  • Cumin seeds (jeera) powder (½ tsp)
  • Coriander seeds (sabut dhania) (½ tsp)
  • MTR Lal Mirch Red Chilli Powder (2 tsp)
  • Lemon juice (1 tbsp)
  • MTR Garam Masala Powder (1 tsp)
  • MTR Haldi Turmeric Powder (a pinch)
  • Salt (to taste)
  • Coriander leaves (hara dhania) (10 to 15)
  • Mint leaves (pudina) (5)
  • Curry leaves (kadipatta) (5)
  • Oil (for frying)


  • In a mixer-grinder, work up the jeera, dhania seeds, hara dhania, pudina and kadipatta.
  • In a paraat (big, flat plate with shallow edges), mix the above mixture with the atta, besan and all the other ingredients.
  • Using enough water, knead the dough well; it should be of the normal poorie-like consistency and texture.
  • Make small, round, equal-sized balls of the dough.
  • With a rolling pin, flatten them out into small poories.
  • Heat oil in a kadhai and one-by-one, deep-fry the poories till they have turned golden brown on both sides.
  • Serve hot with mango purée.