During weekends, I am making varieties of poori for our breakfast and I have been sharing the same in my blog. Last Sunday I prepared this paneer poori (Indian cottage cheese in English) for our breakfast with the leftover paneer cubes. Its a stuffed paneer puri recipe. So you just have to add grated paneer to the wheat flour and make dough with it. Its so simple.
When I was searching for different types of puri recipes, I saw this one in Ramki’s one page cookbook. I liked the idea of paneer stuffed poori and tried this recipe in my own way. It came out really well, puffy and soft. Even though it tastes like masala poori, Paneer gives an additional softness to it and make it healthy too. Semolina/ Rava helps to keep the poori puffy and hold its shape for long time. So kids would love it for sure.
Do try this different type of poori during this vacation for your kids and family. Enjoy the breakfast ! I made masala raita and onion masala as side dish for this poori. It was a good combination. You can make tomato bhaji, potato masala or even chana masala as a side dish. Ok, Lets see how to make yummy, soft paneer poori with step by step photos and a video !
Paneer Poori Recipe – Poori varieties
How to make masala poori with paneer – Paneer puri recipe
Grate the paneer using a grater and measure 3/4 cup from it. Keep it aside.
In a wide bowl or plate, take the wheat flour, besan flour, rava, salt, red chilli powder, garam masala powder, ajwain/Omam OR cumin seeds and grated paneer. Mix everything well without adding water. Mixture looks crumbly.
Now add water gradually and make a smooth dough. Dough should not be too hard or too sticky. Knead it for 5 minutes. Make poori immediately. Keep the remaining dough covered while rolling the poori. Take a portion of dough and make uniform sized balls.
Dust the ball in wheat flour and roll into small thick poori. Remember thin poori won’t puff up. So roll it thick. Refer picture below for thickness.
Heat oil in a kadai to deep fry. Check its temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. If the heat of oil is less, poori won’t puff up. So check it before deep frying. Reduce the flame to medium and take one rolled poori. Pat it between your palm to remove the excess flour. Drop the poori in oil. When it starts to come up, press the poori with a ladle gently. It puffs up well. Now flip the poori and cook for a minute till bubbles cease. Remove & drain in a tissue paper. Serve hot with masala raita and some bhaji/Poori masala.
TIPS: Increase the flame to high till you drop the next poori. Reduce the flame to medium as soon as u drop it. You can follow this to maintain the heat throughout deep frying. If oil becomes smoky hot, switch off the flame for few minutes. After the oil comes to desired temperature, fry the poori.
Enjoy !
Note
Do not make the dough too sticky or soft. No need to rest the dough. Make poori immediately to prevent oil absorption.
Thickness of poori is very important to puff up. So roll it small and thick.
Heat of oil is also an important factor for puffy poori. Check its temperature.
Oil should not be smoky hot.
Try this yummy paneer poori at home for your weekend breakfast and enjoy !
How to make masala poori with paneer – Paneer puri recipe 
Nutritious and healthy,they look wonderful
THANK YOU 🙂
Looks super delicious.
Thank you R 🙂
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