How to Make Sattu Masala Poori

STEP 1

Take the Ready Mix

Start with your Pitarafest Sattu Masala Poori Ready Mix. Measure out the required amount into a large mixing bowl loaded with the rich taste of sattu and bold masalas, this mix is your shortcut to perfectly flavoured pooris every time.

STEP 2

Prepare the Dough


Add water gradually little by little and knead into a firm, tight, and smooth dough. Unlike chapati dough, poori dough needs to be on the stiffer side so the pooris absorb less oil and puff up beautifully. Let it rest for 5–10 minutes, covered, to prevent drying.

STEP 3

Portion and Roll


Divide the dough into small lemon-sized balls. Flatten each ball slightly and roll it out into a small round disc keep the thickness medium, not too thin and not too thick. This ensures the poori puffs up evenly when fried.

STEP 4

Fry to Golden Perfection

Heat oil in a deep pan or kadhai until it reaches medium-high temperature hot enough to puff the poori, but not smoking. Gently slide one poori into the oil and lightly press it with a spatula to help it puff up into that gorgeous golden balloon.

STEP 5

Drain & Rest

Once golden and fully puffed, lift the poori out using a slotted spoon and let the excess oil drain completely. This quick step keeps your pooris light and not greasy the mark of a perfectly made poori!

STEP 6

Serve Hot & Enjoy

Serve immediately while still warm and crisp. Pair with dry sabzi like aloo or gobhi 🥔🥦, a side of tangy pickle 🥒, or fresh chutney 🌿 a wholesome, satisfying meal that's ready in no time!