Masala Puri

Masala Puri
Masala Poori
Masala Poori

Description –

Masala poori is a spiced version of plain pooris made of whole wheat flour. Pooris are very popular fried Indian breads prepared in every Indian household. Pooris are made for kanya poojan after navratris in north India. Pooris are also made during paryushan parv in Jain families.


Preparation Time
– 20 – 25 Mins
Cooking Time – 20 – 25 Mins

Ingredients –

• Whole wheat flour – 2 Cups
• Red chilli powder – 1 Tsp
• Turmeric Powder- 1 Tsp
• Amchur (Dry mango powder) Powder – ½ Tsp
• Coriander Powder- 1 Tsp
• Ajwain (Carom Seeds) – ½ Tsp
• Salt to taste
• Oil – 1 Tbsp
• Water for kneading
• Oil for frying

Method –
• Take wheat flour in a bowl. Add salt, red chili powder, coriander powder, turmeric powder, ajwain and dry mango powder. Mix well with flour.
• Add 1 Tbsp oil and mix with dough.
• Taking water in small quantity start kneading the dough.
• Knead firm dough adding water in between as required.
• Rest the dough for 20mins covering with wet kitchen napkin.
• Knead the dough again after 20 mins.
• Divide the dough into equal small sized balls.
• Using little oil on each side of a ball, roll it into flat disc using rolling pin.
• Roll each ball into even thickness, neither too thick nor thin.
• Heat enough oil in a heavy bottom kadai or pan for deep frying the pooris.
• To check the desired temperature of oil, put a very small piece of dough in oil, if it starts floating immediately this means the oil has reached desired temperature.
• Slid the poori in hot oil, when it starts floating gently press with the frying ladle to help the pooris to puff up.
• Flip the poori and cook on the other side till golden brown.
• Drain the poori on an absorbent paper to remove excess oil.
• Make all the pooris in a similar way with rest of the dough balls.
• Serve hot with aloo ki sabzi. (Aloo ki Sabzi Recipe)

Tips and Tricks –
• Adding oil while kneading the dough makes the poori crispier yet soft.
• Keep in check the temperature of oil. It should neither be too hot to burn the pooris or too cold which will allow poori to absorb more oil.



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