Poori and Lassi

Poori and Lassi
Lunch isn't complete without a glass of lassi. Whip up this lip smacking lassi, and serve it with fluffy puris and bhaji.
Chef Ranveer Brar's Poori and Lassi recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-12 Min

Type

- main course

Difficulty

- Easy

Preparation Time

- 10 Min

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INGREDIENTS

  • 1 tsp oil
  • 2 tsp desi ghee
  • 1 tsp black cumin seeds
  • 2 tsp garlic
  • 1/2 tsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp green chillies
  • 1/4 cup onions
  • 2 tsp tomato paste
  • 1/2 cup tomatoes
  • 1 cup chickpeas soaked
  • Salt
  • Water
  • 1 tsp coriander seeds roasted
  • 1 tsp coriander leaves
  • 1/2 Lemon

HOW TO PREPARE POORI AND LASSI

  1. 1

    In a mixing bowl add wheat flour, clarified butter, salt, water and oil.
  2. 2

    Knead the flour well until it forms a dough.
  3. 3

    Allow it to rest for some time.
  4. 4

    Then, take small portion of the dough and make small dough balls.
  5. 5

    Roll out the small dough balls into a shape of a poori.
  6. 6

    Deep fry the pooris in the oil and transfer them onto a tissue paper to remove excess oil.
  7. 7

    For the lassi: Blend yogurt, powdered sugar, cardamom powder, saffron water, almond flakes, milk and salt in a blender.
  8. 8

    Blend it well and pour it into a glass.
  9. 9

    Serve the lassi and poori with any type of bhaji you like.

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