Masala Poori with step-by-step photo and video recipe.
Do not mistaken this masala poori recipe with masala puri which is a famous Indian street food especially in the South of India.
Masala Poori is a spiced version of plain puris. These are whole wheat puffed Indian breads.
Pooris are everyone’s favorite at home. It goes well with any Indian curry or sabji specially aloo ki sabji.
As soon as the name strikes ‘poori’ I instantly related it to Navratri kanya poojan or Paryushan Parv. It is essentially a festive food which is usually prepared during weddings, special occasions like birthday parties or even as a prasadam during shradh puja.
I would not lie, I love any kind of puris so much that I can eat it for breakfast, lunch and dinner. Infact aloo puri is one of my favorite breakfasts to have during weekends.
Though we have reduced eating fried food to a great extent so when we eat it, we make sure it’s worth the calories. We enjoy our food guilt-free and our heart out.
This whole wheat masala poori is flavoured with spices and deep fried in oil till crisp and puffed.
This recipe of Masala Poori is –
3. Puffed Indian Bread
4. Easy to make
More Indian Bread Recipes –
Video Recipe –
Pre-Preparation required for Masala Poori Recipe –
Masala poori mostly requires dried spices, so it doesn’t need anything much to prepare. Knead the stiff dough with all the spices and let it rest for 30 mins.
How to make Masaledar Poori at home –
Knead the dough stiff yet pliable. Make the equal sized balls, roll out and deep fry in hot oil.
Can it get any easier and simpler? Wait, take a note of all the tips and tricks ahead to make perfectly puffed up pooris.
Things to keep in mind while making perfectly puffed Masala Poori at Home –
1. Knead a stiff dough. The dough while resting gets softer, keep that in mind while kneading.
2. While resting the dough, make sure to cover it with damp cloth or a lid, to prevent it from drying up.
3. Do not add any whole spices, like fennel seeds, ajwain, without crushing a bit, it will not let puris puff up nicely.
4. Make sure to maintain the temperature of oil while frying, it should neither be too hot or cold.
5. Too hot oil will lead to hard and chewy pooris.
6. Do not roll the puris too thin else it will not puff up and become hard and chewy.
7. Puri fries very quickly, so if you are new to frying puris, roll out the pooris first and then fry them one by one in hot oil.
8. Grease the dough balls for easy rolling.
9. Drain excess oil well and use kitchen towel for excess oil to drain up.
1. Why do my puris become hard?
If the dough soft and puris are rooled out thinner than required, it will turn hard. Also, when the oil is too hard it will lead to a harder pooris.
2. How to make perfectly puffed puris?
The key to make perfectly puffed puris, is the temperature of oil. Make sure the oil is neither too hot or cold while frying puris. During frying the oil becomes hotter, keep the temperature in check and keep regulating the flame as required.
3. Why is my puri oily?
When the dough is too soft, due do the moisture content, the puris absorb a lot of oil. Also, when the temperature of oil is lower than required, puris absorb too much oil. Add a stiff dough which is not sticky.
4. What do you eat with puri?
Puri makes for a delicious breakfast or even lunchbox recipe. Serve it with aloo ki sabji, khatti methi kaddu ki sabzi, chana masala, veg kurma, puri bhaji, paneer sabzi and the choice can be limitless.
5. How to check if the oil has reached at required temperature?
Drop a tiny piece of dough into the hot oil, it should rise up immediately. If it does, the oil is ready for frying.
Step by step recipe of Masala Poori –
Making Puri Dough –
1. In a mixing bowl, add whole wheat flour, gram flour, turmeric powder, red chilli powder, coriander powder, dill leaves (optional), carom seeds (crush in between your palms, first), salt and oil.
2. Give everything a good mix.
3. Adding water in small quantity knead a stiff dough.
4. Apply oil all over the dough, cover with damp cloth or lid and let it rest for 30 mins.
Rolling out Puris –
5. After the dough is well rested, knead again to smooth. Make sure it is not sticky.
6. Divide the dough into equal small sized balls.
7. Grease one ball at a time and roll out into discs.
Frying Puris –
8. Meanwhile heat the oil to required temperature.
9. Gently slide in the puri in hot oil, it should puff up by itself, in case it doesn’t, gently press using turner (perforated spatula), until it is puffed up.
10. Deep fry the puris one by one in hot oil.
11. Turn over once it’s puffed up and cook from both sides till done.
12. Strain excess oil using perforated oil and use kitchen towel for the remaining oil to drain up.
13. Fry all the remaining puris in a similar way, make sure to regulate the temperature.
14. Serve hot with pickle and sabzi of your choice.
How to serve Masala Puri –
You can also apply some jeeravan (a spice mix) and roll it to have it on the go.
Masala puri also makes for a great option to pack for your kid’s lunchbox.
You can also pin this recipe on Pinterest for later referral.
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- 1 Cup Whole Wheat Flour
- 1 Tbsp Gram Flour (Besan)
- Salt to taste
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Red Chilli Powder
- 1 Tsp Coriander Powder
- 1 Tbsp Dill Leaves
- 1/4th Tsp Carom Seeds (Ajwain)
- 1 Tsp Oil
- Water as required
- Oil for Frying
Making Poori Dough –
- In a mixing bowl, add whole wheat flour, gram flour, turmeric powder, red chilli powder, coriander powder, dill leaves (optional), carom seeds (crush in between your palms, first), salt and oil.
- Give everything a good mix.
- Adding water in small quantity knead a stiff dough.
- Apply oil all over the dough, cover with damp cloth or lid and let it rest for 30 mins.
Rolling out Puris –
- After the dough is well rested, knead again to smooth. Make sure it is not sticky.
- Divide the dough into equal small sized balls.
- Grease one ball at a time and roll out into discs.
Frying Pooris –
- Meanwhile heat the oil to required temperature.
- Gently slide in the puri in hot oil, it should puff up by itself, in case it doesn’t, gently press using turner (perforated spatula), until it is puffed up.
- Deep fry the puris one by one in hot oil.
- Turn over once it’s puffed up and cook from both sides till done.
- Strain excess oil using perforated oil and use kitchen towel for the remaining oil to drain up.
- Fry all the remaining puris in a similar way, make sure to regulate the temperature.
- Serve hot with pickle and sabzi of your choice.