Green Soybean (Edamame) Poori Recipe

Today’s recipe, Green Soybean Poori/ Edamame Poori, started as an experiment and became a regular weekend breakfast in my home.

As the name reveals, these pooris use green soybeans as the main ingredient. The kernels are ground to a fine paste and added to semolina, whole wheat flour, and flavouring ingredients like spices and herbs. A dough is kneaded and then rolled, flattened and fried. The resulting pooris are crispy from the outside and soft on the inside.

Recently, when I made soybean pooris, I served them with potato and soya chunk curry and a simple radish peanut salad, and it tasted amazing.

Green Soybean kernels are quite commonly available in supermarkets in Germany, either in cans or frozen. I prefer buying a big pack from an Asian shop near my home, which I store in the freezer and use as required. I take the quantity needed, wash it under warm water, and they are ready for use. Edamame beans are a great source of protein, especially for vegans and vegetarians.

Poori is undoubtedly the most favourite breakfast in my home. It is basically crispy fried bread made from whole wheat flour and served with various gravies, like potato gravy, chickpea gravy, etc.

Pooris are most commonly made with whole wheat flour. Salt, carrom seeds and a little oil are added to the flour, and a firm dough is kneaded. This dough is rested for a few minutes, and it’s then ready to be rolled, flattened and fried. However, there are several other recipes. In my home, I make pooris in different ways. Check out my recipes for Pithi Wali Poori, Arugula Poori and Dal Pakwan.

Now, let´s start with the recipe for Soybean Poori.

Ingredients for Soybean Poori

• 2 Cloves Garlic
• 1 Inch Ginger
• 2-3 Green Chillies
• ½ Cup Green Soybeans
• 1 tbsp Ghee
• ½ Cup Semolina
• 2 Cups Whole Wheat Flour
• 1½ tsp Salt
• 1 tbsp Kasuri Methi
• 1 tsp Red Chilli Flakes
• 1 tsp Carom Seeds
• Water to knead a firm dough
• Oil for frying

Method to make Soybean Poori:

Grind green chillies, ginger and garlic to a fine paste.

Add green soybeans and grind everything together. Add about 1/2 a cup of water to make a fine paste. Keep it aside.

Heat ghee in a pan. Add semolina. Roast it on medium heat for 3-4 minutes.

Then, add the soybean, green chilli, ginger and garlic paste.

Mix and cook on medium heat for 3-4 minutes.

Remove and transfer this mixture to a mixing bowl. Allow it to cool. Add kasuri methi, salt, red chilli flakes, and carom seeds when it cools.

Add wheat flour.

Add water and knead it onto a firm dough. Cover and rest it for 15 minutes.

Then, take small portions of the dough. Roll and flatten using a rolling pin.

This way, roll as many pooris as you want to make.

Heat oil for frying. When it turns hot, fry the pooris one by one.

Remove them with a slotted spoon when they puff and turn golden brown.

Serve hot with any curry of your choice.

Here is the recipe in printable format:

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