Masala Puri | spicy masala poori recipe
Masala puri is a variation to the regular puris – with the addition of spice powders. You can serve it plain with tea or coffee or can even have it with sabzi or chutney/pickle/curd. Puris are perfect for packing for tiffin/lunch box. The main advantage is that you can also carry them for your picnics or journey. We have already shared the recipe for – Pudina Puri/Mint leaves Puri
You can adjust the spices as per your taste. While kneading the dough, make sure you add water gradually. Dough for puri should be stiff. It should not be sticky. Let the dough rest for 15-20 minutes. After 15-20 minutes, knead the dough once again. If need be, then add few drops of oil while kneading.
You may even serve them with these raitas/accompaniments –
You can have a look at our Indian Breads/Paratha Recipes –
Masala Puri | Spicy Masala Poori
Loved this recipe? Leave a comment below and give us a 5★ rating
Ingredients (1 cup = 240 ml)
- ¾ cup whole wheat flour
- 1 teaspoon oil + ¼ teaspoon oil for kneading dough
- 1 teaspoon cumin seeds/jeera powder
- 1 teaspoon coriander/dhaniya powder
- ¼ teaspoon black salt/kala namak
- ¼ teaspoon hing/asafoetida
- ¾ teaspoon haldi/turmeric powder
- salt to taste
- water for kneading dough
- oil for deep frying puris
- In a wide bowl, combine wheat flour, dhaniya powder, jeera powder, black salt, hing, haldi powder, salt and 1 teaspoon oil.
- Knead into a stiff dough adding water gradually. In the end, add ¼ teaspoon oil and knead well. Cover and keep aside for 15-20 minutes.
- Divide the dough into equal portions and make round balls. Roll out each ball into small puri shape.
- Heat the oil in a deep frying pan and fry puris till they puff-up and become light golden in colour.
- Serve hot with pickle and curd.