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

- Indian


- 4

Cooking Time

-12 Min


- Easy

Preparation Time

- 10 Min


  • 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


  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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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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