Masala Puri Recipe: Masala poori is a spicy, deep-fried bread recipe made with wheat flour and a blend of dry spices. It offers a flavorful twist to the traditional poori recipe, making it an ideal choice for breakfast or as part of a lunch thali.
Some may argue that adding spices directly to the dough could affect the texture and puffiness of the poori while frying. While this may have a slight impact on puffiness, the taste of spicy poori remains equally delightful. In fact, it can be enjoyed on its own or paired with yogurt, vegetable kurma, or paneer curries.
Here are some tips and variations for making masala poori:
- Knead the dough for masala poori similarly to traditional pooris, ensuring it’s tight and well-mixed.
- Adjust the quantity of chili powder according to your spice preference, keeping in mind that the spice level may increase when served with curries.
- When frying the pooris, do so in small batches over medium heat. However, it’s recommended to have the flame high while initially dropping the dough discs into the oil.
Ingredients: Masala Puri Recipe
- 2 cups wheat flour
- 2 tbsp fine semolina (rava)
- ½ tsp Kashmiri red chili powder
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- ½ tsp garam masala
- ½ tsp dry mango powder (aamchur)
- ¼ tsp carom seeds (ajwain)
- Pinch of asafoetida (hing)
- ½ tsp salt
- 2 tsp oil
- ¾ cup water (for kneading)
- Oil for frying
Instructions: Masala Puri Recipe
- In a large mixing bowl, combine wheat flour and semolina. Add red chili powder, turmeric, coriander powder, cumin powder, garam masala, dry mango powder, carom seeds, hing, salt, and 1 tsp oil. Mix well.
- Gradually add water and knead the dough until it forms a tight ball. Drizzle 1 tsp oil over the dough and knead again.
- Divide the dough into small lemon-sized balls and grease them with oil.
- Roll out each ball into circles using a rolling pin, ensuring they are neither too thin nor too thick.
- Heat oil in a deep frying pan or kadai. Once hot, carefully add a poori to the oil.
- Press the poori gently with a spoon to help it puff up. Once puffed and golden brown on one side, flip it over.
- Once both sides are golden brown, remove the poori from the oil and drain excess oil on a tissue paper.
- Serve masala poori hot with your choice of curries.
Conclusion:
Masala Puri Recipe offers a delightful twist to the traditional plain pooris, infusing them with spicy flavors and aromatic spices. Despite concerns about affecting puffiness, the taste remains savory and satisfying. By following the recipe and adjusting spice levels to taste, you can enjoy flavorful masala pooris either on their own or paired with your favorite side dishes. Whether served for breakfast or as part of a meal, masala pooris are sure to tantalize your taste buds and add a touch of spice to your dining experience.
FAQs about Masala Puri Recipe
Is it necessary to use semolina (rava) in the masala poori dough?
While semolina adds crispiness to the poori, you can skip it if preferred. However, including it enhances the texture of the pooris.
Can I adjust the spice level of the masala pooris?
Yes, you can adjust the amount of chili powder according to your taste preference. Remember that the spice level may intensify when served with curries.
What is the purpose of adding asafoetida (hing) to the dough?
Asafoetida enhances the flavor of the pooris and aids in digestion. It’s commonly used in Indian cooking for its aromatic and digestive properties.
Can I make the masala poori dough in advance?
Yes, you can prepare the dough ahead of time and store it in the refrigerator. When ready to fry, let the dough come to room temperature before rolling and frying the pooris.
What are the best side dishes to serve with masala poori?
Masala pooris pair well with various curries such as vegetable kurma, paneer gravies, or even a simple yogurt-based dip. You can also enjoy them with pickles or chutneys for added flavor.
