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Khapli Atta

Stuffed Poori Variations To Elevate Your Festive Feast

Stuffed pooris are always a part of the Indian festive feast. Whether it is Diwali or Holi, these crispy delights always give comfort when paired with aloo sabzi, paneer and other delicacies. 

But before kneading your dough for stuffed poori, did you know you can make this poori wholesome with Aashirvaad Chakki Khapli Atta? This khapli atta is rich in fibre and provides 30 per cent more protein than regular flour, delivering both taste and nutrition in a single flatbread. Scroll down to know some vibrant varieties of stuffed poori that you can make with this flour during festivals. 

Stuffed green pea poori, also known as Koraishutir kochuri, is a Bengali delicacy. As its name says, it is stuffed with a ground paste of peas, but the dough is made from all-purpose flour, which has a high glycemic index. Replacing it with khapli atta flour, which has a low glycemic index, makes this stuffed poori a better choice for those who struggle to maintain their blood sugar level. You can pair this stuffed green pea poori with dal and salad during festivals. 

Radhaballavi is another delightful Bengali poori variety perfect for festive occasions. When it's made using khapli atta flour, it provides a nutty texture and blends perfectly with the filling. Its stuffing contains no onion or garlic and consists only of a mixture of soaked urad dal, fennel seeds, and some aromatic spices. During festivals, enjoy this stuffed poori with alur dum or cholar dal for a hearty breakfast. 

Bedmi poori is a popular North Indian bread, famous in Delhi and Uttar Pradesh. Unlike normal bedmi poori, this version is made with Aashirvaad Chakki Khapli Atta, coarsely ground urad dal paste, a blend of spices and herbs, giving it a unique flavour. Bedmi poori with rasedar aloo is a classic combination loved by street food lovers for its crispy texture. You can also savour it for breakfast on special occasions and festivals. 

Dal bhari poori or dal poori is another stuffed variety made in the states of Bihar and eastern Uttar Pradesh. It is prepared with chana dal stuffing, where the dal is first pressure-cooked, then tempered with garlic, chillies, and cumin seeds, and stuffed into a khapli atta dough and deep-fried. When you prepare dal bhari poori using Khapli Atta, you get to enjoy both the goodness of ancient grains and a rich flavour. It is best enjoyed with kheer and a pickle during festivals at home.

Khus Khus Poori is a special Mughlai recipe in which the round flatbread turns out to be crispy and delicious. This tasty poori is stuffed with a poppy seed mixture and some Mughlai spices. Although its dough is typically made with refined flour, replacing it with Khapli atta makes this poori extra nutty. These steaming-hot, yummy pooris can be paired with mawa ki chutney for lunch. 

Stuffed pooris are generally savoury, but one variety not many people are aware of is Saranachi Poori. It is a sweet poori from Maharashtra, stuffed with semolina, chickpea flour, spices, cashew-almond powder, and jaggery, making it a filling dish that can turn any meal festive. Adding khapli atta flour to make the dough adds a wholesome touch to this classic bread. This stuffed variety is usually prepared around festivals like Diwali and Gudi Padwa. 

The above stuffed varieties of pooris are crisp and carry an essence of their origin and unique making process. Every batch of Aashirvaad Chakki Khapli Atta undergoes 40+ quality checks before it reaches your home, ensuring each bite delivers trusted nutrition. So prepare these various types of stuffed pooris for festive meals and enjoy them with dishes like aloo ki sabzi, chana, or halwa.