​सिर्फ 1 बार मेरे तरीके से टमाटर की पूरी बनाकर देखो, उंगलियां चाटते रह जाओगे | Tomato Puri Recipe

​सिर्फ 1 बार मेरे तरीके से टमाटर की पूरी बनाकर देखो, उंगलियां चाटते रह जाओगे | Tomato Puri Recipe ​#Shorts #RecipeShorts #CookingShorts #FoodShorts #StreetFood #TrendingRecipe #QuickBreakfast #MasalaPuri #TomatoPooriRecipe #TamatarKiPoori #TomatoMasalaPuri #TomatoRecipes #BreakfastRecipe Tags tamatar ki puri kaise banaye, tomato poori recipe in hindi, masala puri recipe, subah ka nasta recipe, khasta puri banane ka tarika how to make tomato puri, crispy tomato poori, easy breakfast recipes, halwai style puri recipe, festival special recipes Here is a simple, foolproof recipe designed to get them perfectly puffed and flavorful. The Ingredients Tomatoes: 2 medium (ripe and red for best color) Ginger & Green Chili: 1-inch piece of ginger + 1 or 2 green chilies (ground up with the tomato) Wheat Flour (Atta): 2 cups Semolina (Sooji/Rava): 2 tablespoons (The secret to keeping them crisp!) Spices: 1/2 tsp Cumin seeds (Jeera), 1/2 tsp Ajwain (carom seeds), 1/2 tsp Red chili powder, 1/4 tsp Turmeric (Haldi), and salt to taste. Oil: 1 tsp for the dough + oil for deep frying. Step-by-Step Method Make the Tomato Puree Step 1 Roughly chop the tomatoes. Blend them with the ginger and green chili into a completely smooth paste without adding any extra water. Filter it through a strainer if there are large skin chunks left behind so the pooris don't tear while rolling. 2 Knead a Tight Dough Step 2 In a large bowl, mix the Atta, Sooji, spices, and 1 tsp of oil. Add the tomato puree gradually and knead it into a stiff, tight dough (harder than regular roti dough). Try not to add water; the tomato paste should be enough. Let it rest for 10-15 minutes. 3 Roll with Oil, Not Flour Step 3 Divide the dough into small lemon-sized balls. Apply a drop of oil to your rolling pin and board. Roll them out to medium thickness. Tip: If you roll them too thin, they won't puff up; if too thick, they will stay raw inside. Fry in Smoking Hot Oil Step 4 Heat oil in a kadhai until it's very hot (test with a tiny piece of dough—it should pop up instantly). Slide the poori in, gently press it down with a slotted spoon so it traps steam and puffs up like a balloon, then flip and fry until golden-brown on both sides. other video link .    • Masala Fish Fry | चटपटी और क्रिस्पी फिश फ्...