kesar poori

Kesar Poori | Kesar Poori Recipe | How to make Kesar poori

What is Kesar Poori?

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

Let’s talk about the ingredients for Kesar Poori

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.

How To Make Kesar Poori

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.

kesar poori

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.

kesar poori

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.

kesar poori

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.

kesar poori

5. Bon Appétit : Serve Kesar poori with Matar paneer.

kesar poori

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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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