Cucumber Poori | Kheera Puri Recipe

Cucumber Poori | Kheera Puri

  • Prep Time
    5 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Cucumber Poori | Kheera Puri is a summer special spicy and delicious meal.

Cucumber Poori | Kheera Puri is a quick and summer special healthy dish. It is easy to prepare with easily available ingredients. You just need cucumber, besan, whole wheat flour, and some spices to prepare this amazing dish. In addition, it is a nice option for dinner or lunch. You can serve poori with a hot cup of tea or coffee also or pack it for your kid’s lunch box. This poori is easy to digest. So try to make this dish in your kitchen and don’t forget to share your lovely feedback with us in the comment section.

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This recipe was prepared by lovely Mom : Kirti Agarwal, Manju Agarwal, and Ruchira Agarwal

Tips and Suggestions by Mom Chef:

  • Use squeezed-out water of cucumber to knead the dough, if required you can add normal water.
  • You can pack this poori as travel food also.

For more such exciting recipes like Cucumber Poori | Kheera Puri, Please click on the following links:

  1. 3 Types Of Summer Drinks
  2. Homemade Maaza | Mango Drink
  3. Mango Mixi | Mango Mastani

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Ingredients

  • FOR PREPARING CUCUMBER STUFFING :
  • Cucumber / Kheera - 1 Grated
  • Oil - 2 tbsp
  • Mustard seeds / Rai - 1/2 tsp
  • Cumin seeds / Jeera - 1/2 tsp
  • Ginger-green chilli paste / Adarak-hari mirch paste - 1/2 tsp
  • Dry coriander seeds / Sabut dhaniya - 2 tsp crushed
  • Fennel seeds / Saunf - 1 tsp crushed
  • Red chilli powder / Lal mirchi powder - 1/2 tsp
  • Roasted cumin seeds powder / Jeera powder - 1 tsp
  • Salt - As per taste
  • Black salt / Kala namak - 1/2 tsp
  • Turmeric powder / Haldi powder - 1/2 tsp
  • Gram flour / Besan - 2 to 3 tsp
  • Coriander leaves / Hara dhaniya - A handful
  • Mint leaves / Pudina - A few
  • FOR PREPARING DOUGH :
  • Whole wheat dough / Gehu ka aata - 1 & 1/2 Cup
  • Semolina / Sooji - 2 tsp
  • Salt - As per taste
  • Turmeric powder / Haldi powder - 1/4 tsp
  • Red chilli powder / Lal mirchi powder - 1/2 tsp
  • Carom seeds / Ajwain - 1/2 tsp
  • Oil 1 tbsp + For frying
  • Squeezed-out water from cucumber / Kheere ka pani - As required
  • Water - As required
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING CUCUMBER STUFFING :
  2. Remove water from cucumber by squeezing it using a thin cloth.
  3. Heat oil in a pan. Add mustard seeds, cumin seeds, and ginger-green chilli paste. Saute it for a few seconds.
  4. Then add crushed dry coriander seeds, fennel seeds, red chilli powder, roasted cumin seeds powder, salt, black salt, turmeric powder, and besan. Mix well.
  5. Roast it for 1 to 2 minutes on low flame till the nice aroma begin to rise. Then add the grated cucumber.
  6. Roast it for 1 to 2 minutes on low flame. Then add coriander leaves and mint leaves. Mix well. Once done, turn off the flame.
  7. FOR PREPARING DOUGH :
  8. Take whole wheat flour in a bowl. Add sooji, salt, turmeric powder, red chilli powder, carom seeds by rubbing between your palms, and oil. Mix well.
  9. Then add squeezed-out water from cucumber gradually to prepare a medium-consistency dough.
  10. FOR PREPARING CUCUMBER POORI :
  11. Take a small ball sized part of the dough and flatten it and roll it to make small poori. Likewise, prepare another poori.
  12. Now add the prepared cucumber stuffing in the center of a poori. Apply water on the poori's borders.
  13. Place the other poori over it. Carefully seal the border of poori with your fingers. Dust it with flour and again roll it with light hands to prepare poori.
  14. Meanwhile, heat oil for frying. Put the prepared poori in the hot oil.
  15. Deep fry it on low to medium flame for 1 to 2 minutes until it turns crispy and golden brown from all sides. Then, take them out on a serving plate using a slotted spoon.
  16. 'Cucumber Poori | Kheera Puri' is ready to be served.

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