Puri Recipe - Masala Poori Recipe

5 from 3 votes

Puri Recipe - Masala Poori Recipe

Piping hot, fluffy puri made at home! This homemade poori recipe makes delicious puri with melt in your mouth centers and crispy edges.

Prep Time15

Cook Time15

Total Time30

Course: lunch, Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Keyword: masala puri, poori, puri

Servings: poori

Calories: 59kcal

Author: Shilpa Joshi

Equipment

1 Rolling Pin
1 rolling surface
1 Pot for frying

Ingredients

2 cup whole wheat flour 220g
¾ tsp salt
⅓ tsp red chili powder lal mirch
¼ tsp asafetida hing
¾ tsp cumin coriander powder dhana jeeru blend
2 tbsp + 1 tsp oil total: 1 tbsp oil plus 1 tsp oil
¼ tsp turmeric
½ cup + 1 tbsp water total: ½ cup + 1 tbsp water
oil for frying

Instructions

Mix all dry ingredients in a bowl. Make a small shallow hole in the center.
Pour the oil in the shallow hole. Use your hands to mix oil in well with the flour mixture.
Add in water and mix well to form a soft dough. Cover and let sit 10-15 minutes.
Make 14 balls out of the dough. Slightly flatten them into discs. Cover dough when not using to keep from drying out.
Add oil for frying to pan to heat up on medium high.
One by one, roll out each dough ball into a poori with rolling pin.
Drop a small piece of dough into oil. If it falls flat to bottom it is not hot enough. If it right away begins to sizzle and float to the top, it is hot enough to begin.
Deep fry on each side. Briefly on one side (10 seconds), then flip. Lightly pressing with spatula will help it fluff up with air (20-30 seconds).
Transfer to paper towel lined bowl or plate. Repeat with all dough balls.

Notes

Tips for Making Perfect Poori

Poori dough: Don’t skip the rest period and ensure the stiffness is right (if too soft then they will absorb a great deal of oil and be too oily)

Rolling out: Make sure to evenly roll out puris and roll them out to a medium thickness (not too thick and not too thin). This will help them fluff up.

Make sure the oil is at the right temperature: Oil should be heated on medium-high. If the temperature is too low it won’t puff up.

Pay attention while frying: Don’t keep in oil too long or they get hard and become too crispy pooris

Help make them puffy: Lightly press them to help them fluff up

Serving Suggestions

Temperature: Puffy puri taste AMAZING fresh and warm. They still taste great at room temperature.

Savory dishes: Puri bhaji is probably one of the most popular pairings along with chana masala / chole. Any shaak or sabzi tastes great with them (I love bhinda nu shaak or paneer sabzi with it).

Sweet dishes: Masala poori and mango ras are delicious together. Many other Indian sweets taste great with this as well. Sooji halwa, kheer, sheero to name a few!

Snack: As a snack, I love having leftover masala puri the next day with a cup of piping hot masala chai!

Storage

Since these are Indian fried bread, they do taste best consumed the same day or within 1-2 days after.

Note, they may lose a bit of their crispy texture the next day.

The best way to store is in an airtight container or tightly within plastic wrap.

Nutrition