masala poori or puri or spicy poori – a tasty and easy to make poori recipe for breakfast or snack.
masala poori is a variation to the regular poori recipe and is made with whole wheat flour, besan, and other spices. The addition of spices gives a nice taste and flavor to the poori.
masala poori recipe
preparation time: 10 minutes
cooking time: 20 minutes
recipe type: breakfast
serves: 2 – 3
- whole wheat flour – 2 cups
- besan or gram flour – 1 tablespoon
- red chili powder – 1 teaspoon
- cumin powder – 1 teaspoon
- coriander powder – 1 teaspoon
- pepper powder – 1/2 teaspoon
- turmeric powder – 1/4 teaspoon
- carom seeds or ajwain – 1/2 teaspoon
- salt – 1 teaspoon
- oil or ghee – 1 teaspoon
- water – as required
- oil – for deep frying poori
how to make masala poori recipe with step by step photos
1.In a bowl, add whole wheat flour, salt, red chili powder, cumin powder, coriander powder, pepper powder, turmeric powder, carom seeds, and mix well.
2. Add 1 teaspoon of ghee or oil and mix well with your fingers until the ghee gets well incorporated into the dough.
3. Add water little by little and knead it to a firm dough. The dough for poori should be harder than the chapati dough. You will need around 1/2 a cup of water. But the amount of water may vary depending on the type of wheat flour. Cover and leave it aside for 10 minutes.
4. Another point to be noted while making poori is that the dough should be used immediately. Don’t let the dough sit for a longer time, otherwise, it will absorb more oil.
5. Divide the dough into equal sized balls. Take each ball, dust them with wheat flour and roll it out into a circle of medium thickness. I always make poori using my poori maker. If you are using a poori maker, then apply oil on the circle, place it at the center of the poori maker and press well. Repeat the same step with the rest of the balls and place them on a plastic cover or a parchment paper.
6. Heat enough oil in a pan or kadai. Check whether the oil is hot enough by dropping a pinch of dough into the hot oil. The oil should be medium hot. The piece of dough should immediately rise to the top. Using a slotted ladle, gently press the poori so that it will puff up. Once the oil stops sizzling, flip it to the other side. Let it cook for a few more seconds.
7. In between if you feel that the poori is not puffing up, it might be due to overheating. So turn off the flame for a few minutes till the oil cools down a little or add more oil to regulate the temperature.
8. When golden, remove the masala poori from hot oil using a slotted spoon and place them on an absorbent sheet to remove excess oil. Repeat the same steps with the rest of the poori.
masala poori or spicy puri recipe
- whole wheat flour - 2 cups
- besan or gram flour - 1 tablespoon
- red chili powder - 1 teaspoon
- cumin powder - 1 teaspoon
- coriander powder - 1 teaspoon
- pepper powder - ½ teaspoon
- turmeric powder - ¼ teaspoon
- carom seeds or ajwain - ½ teaspoon
- salt - 1 teaspoon
- oil or ghee - 1 teaspoon
- water - as required
- oil - for deep frying
- Add whole wheat flour, gram flour, turmeric powder, red chili powder, pepper powder, coriander powder, cumin powder, ajwain, salt, to a bowl. Mix well.
- Add oil and mix well.
- Add water little by little and mix well till it forms a firm dough.
- Cover and keep aside for 10 - 15 minutes.
- Divide the dough into equal sized balls.
- Take one ball, dust it with wheat flour, and roll it into a medium sized circle.
- Heat oil in a pan. When the oil is hot enough, gently drop the circles one by one and fry till done.
- masala poori is ready. Serve hot with jeera aloo, dum aloo.