makki ki poori

Makki ki poori | Cornmeal Poori | How to make Makki ki poori

What is Makki ki Poori?

Crispy and puffed up pooris made using maize flour (makki ka aata) is makki ki poori. The poori has wonderful texture as it is crisp as well as crumbly. I always thought that makki poori must be tricky but I was surprised to see how simple it was. Each poori puffed beautifully and remained puffed till served or till punctured, you know what I mean!! I tried the recipe of makai poori towards the end of winters, otherwise, we would have indulged in it more, however, I was too happy to see how it turned out and therefore am sharing it. It can be served with any gravy of your choice.

Let’s talk about the ingredients for Makai ki Poori Recipe

A combination of cornmeal (makki ka aata) and whole wheat flour is used for makki ki poori. The pooris are flavored with carom seeds (ajwain). A stiff dough, as we make for poori has to be prepared. I have not added any other ingredients to flavor makai ki poori, you can add in the spices or herbs of your choice.

Poori lovers are in the right place. Here is a collection of poori recipes which you will love for sure. It has everything from the perfect basic poori to kesar poori. Another makka based recipe is makai ka dhokla. View the recipe here.

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How to make Makki ki poori

1. Add all the ingredients in a mixing bowl or paraat. (Except oil for frying)(Obviously!!).

makki ki poori

2. Mix well.

makki ki poori

3. Gradually add water and knead the dough as we do for poori. It should be a stiff dough.

makki ki poori

4. Let the dough rest for 15-20 minutes. Thereafter knead again for 2 minutes and make portions. Roll into balls and flatten the balls. Simultaneously heat enough oil.

makki ki poori

5. Place the dough portion on the rolling board and roll into poori (should not be thin).

makki ki poori

6. Put in hot oil. The poori puffs up on its own if it doesn’t slightly press with a perforated spoon to puff it. Once it is cooked from the bottom, flip it and cook from the other side too.

makki ki poori

7. Cook till golden from both the sides.

makki ki poori

8. Bon appétit!

makki ki poori

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About the Author

Author’s Name

Vini

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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