Tomato poori recipe | How to make tomato poori | Wheat flour and tomato poori | Spicy tomato poori

By Latha on April 19th, 2018

tomato poori recipe, how to make tomato poori

Tomato poori recipe explained with step by step pictures. Tomato poori is prepared using tomato, wheat flour, rava, red chili powder, carom seeds and few other spices. This tomato poori is a very tasty and spicy poori recipe. Since wheat flour is used it is healthy too.

Pooris are generally served with potato bhaji or mixed vegetable sagu or vegetable kurma or any other curries. But since this is a spicy tomato poori you can have it without any side dish or even you can serve it with chutney.

I have posted many tomato recipes on this website. So if you are looking for more tomato recipes then check my tomato onion chutney, tomato bath, tomato salad, tomato pickle, tomato soup, simple tomato rasam, tomato dosa and tomato rasam recipes.

This is a spicy and tasty tomato poori recipe. You can find plain poori recipe here. And apart from this I have posted sweet banana poori, spicy rice flour poori and mixed flour poori recipes. Do try them as well.

Or if you are looking for more Karnataka style breakfast recipes, then do check our breakfast recipes section.

Tomato poori recipe

Preparation time: 15 min
Cooking time: 10 min
Serves: 2

Ingredients: (measuring cup used = 240ml)

  1. 1 cup wheat flour
  2. 2 medium sized tomatoes
  3. 2 tbsp fine rava or semolina
  4. 1 tsp ghee
  5. 1/4 tsp carom seeds
  6. 1/2 tsp red chili powder
  7. 1/2 tsp coriander powder
  8. 1/4 tsp cumin powder
  9. A big pinch of garam masala
  10. A pinch of asafoetida
  11. 1 tbsp finely chopped curry leaves
  12. Salt as per your taste
  13. Oil for deep frying

Instructions for making tomato poori:

  1. To beginwith roughly chop the tomatoes and grind them until smooth using a blender or mixer grinder. Keep it aside.tomato puree for tomato poori
  2. Next take wheat flour and rava in a wide bowl. Give a quick mix. Adding rava will help in preparing puffed pooris. Also it reduces the rubberiness and increases the crispiness of the poori.wheat flour and rava for tomato poori
  3. Add in a tsp of ghee and mix it well. Ghee is an optional ingredient. Adding ghee gives nice aroma and makes the pooris soft.ghee for tomato poori
  4. Add in all the spice powders and salt. Give a good mix. I have added carom seeds, red chili powder, coriander powder, cumin powder, A big pinch of garam masala and a pinch of asafoetida. You can choose any spice powders of your choice. Also you can adjust the quantity of spice powders as per your taste.spice powders for tomato poori
  5. Next add in finely chopped curry leaves. You can use any leaves of your choice or you can skip it as well.curry leaves for tomato poori
  6. Now use the tomato puree from step 1 and prepare a soft but stiff dough. The dough should be stiffer than chapathi dough. So use only the required tomato puree. No need to add any water.preparing dough for tomato poori
  7. At the end add in a tbsp of oil and knead it well again.oil in the dough for tomato poori
  8. Make small lemon sized balls.small balls from dough for tomato poori
  9. Dust very little flour and roll the dough into small palm sized pooris. The rolled pooris should neither be too thin nor too thick. Or I would say slightly thicker than chapathi. Roll a batch of pooris and keep it ready if you are not having a helping hand.rolled tomato poori
  10. Now heat the oil in a frying pan for deep frying the rolled pooris. When the oil is hot drop the rolled poori one at a time. Now either press the poori gently using the back of the frying spatula or throw the hot oil over the poori using the frying spatula. Within seconds poori will puff up nicely.deep frying the rolled tomato poori
  11. Turn the puffed poori and fry on both the sides. Finish frying all the pooris. Serve it hot with chutney or any curry of your choice.fried tomato poori

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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