Kurkurit Jowar Poori

Kurkurit Jowar Poori

​This special Ashadh sorghum puris are prepared using a secret technique that guarantees perfect puffiness every single time. Jowar flour naturally lacks gluten, which usually makes rolling thin puris difficult without cracking the edges. Boiling fine semolina in seasoned water creates a smooth, elastic base that binds the sorghum flour completely. Adding a freshly ground paste of green chilies, garlic, cumin, and carom seeds infuses a bursting flavor into the dough. Deep-frying these puris on high heat yields beautiful, ball-like puffed results that stay crispy for eight to ten days.

​The sizzling sound of these puris dropping into hot oil instantly takes me back to lazy monsoon afternoons in my childhood home. My family would gather around the warm kitchen counter while my mother fried batch after batch of savory Ashadh snacks. The intoxicating aroma of garlic, toasted sesame seeds, and carom seeds filled every corner of our house during rainy days. We eagerly waited for the hot puris to cool down just enough so we could grab handfuls without burning our fingers.

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Some Interesting facts about ​Kurkurit Jowar Poori:-

​Sorghum or Jowar ranks as one of the oldest cultivated cereal grains in human history, originating in Africa thousands of years ago before becoming a staple crop across India. Ancient cooks realized that steaming coarse grains with aromatics before shaping dough preserved vital nutrients while enhancing natural digestive properties. Carom seeds and cumin seeds work together in traditional recipes to balance the heavy nature of fried snacks while promoting smooth digestion. Modern culinary experts recognize sorghum as an ancient superfood rich in dietary fiber, iron, and essential antioxidants.

Kurkurit Jowar Poori

Print Recipe

Serves: 4 People Preparation Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

2 cup Jowar flour
​1/2 cup Fine rava
​2~1/2 cup Water
​1/2 tsp Turmeric powder
​1/2 tsp Asafoetida
​1~1/2 tbsp Coriander powder
​1~1/2 tbsp Red chili powder
​1~1/2 tsp Salt
​1 tbsp White sesame seeds
​2 tsp Desi ghee
​1/4 cup Finely chopped coriander leaves
​Oil for deep frying
For Spicy Paste:
​4~5 Green chilies
​7~8 Garlic cloves
​1 tsp Cumin seeds
​1 tsp Carom seeds

Instructions

​Step 1: Grind green chilies, garlic cloves, cumin seeds, and carom seeds in a mixer jar into a coarse paste.
​Step 2: Heat water in a pan and bring it to a rolling boil.
​Step 3: Add red chili powder, turmeric powder, coriander powder, asafoetida, salt, prepared coarse paste, white sesame seeds, and desi ghee to the boiling water and mix well.
​Step 4: Turn the heat to low and gradually add fine rava while continuously stirring to avoid any lumps.
​Step 5: Add jowar flour into the mixture and stir well until the flour completely absorbs the liquid mixture.
​Step 6: Mix in finely chopped coriander leaves.
​Step 7: Cover the pan with a lid, turn off the heat, and let the mixture rest for ten minutes to steam.
​Step 8: Transfer the warm dough mixture to a large plate or bowl.
​Step 9: Knead the warm mixture thoroughly using a copper pot or flat-bottomed vessel to make it smooth and unified.
​Step 10: Finish kneading with hands until it forms a smooth, semi-stiff dough.
​Step 11: Take a small portion of the dough and shape it into a smooth ball.
​Step 12: Roll the dough ball into a large, even sheet using a rolling pin without using dry flour.
​Step 13: Cut out small round puris from the rolled sheet using a bowl, lid, or cookie cutter.
​Step 14: Remove excess dough and keep the shaped puris aside.
​Step 15: Heat oil in a deep frying pan over high heat until it becomes properly hot.
​Step 16: Gently slide a puri into the hot oil.
​Step 17: Press the puri gently with a slotted spoon until it puffs up completely.
​Step 18: Flip the puri carefully once it puffs up and fry the other side until crisp and golden brown.
​Step 19: Remove the fried puri from the oil and drain it on paper towels.
​Step 20: Repeat the process to fry all the remaining puris.

Notes

• ​Pair them with a steaming cup of masala chai.
• You may also pack them easily for long travel trips.

Recipe Video

Servings

Serve these hot, crispy puris alongside a spoonful of chilled homemade yogurt or spicy lemon pickle.