The Secrets to Making Masala Puri | Masala Puri (Poori) Recipe | How to make Masala Puri (Poori)
Recipe Information
Masala Puri
Cultural Context
Masala Puri hails from the vibrant street food culture of India, where it is enjoyed as a popular snack. Traditionally filled with spiced potatoes and peas, it reflects the rich tapestry of Indian flavors and spices. This dish is often served at festive occasions and gatherings, showcasing the communal spirit of sharing food. Today, variations exist across regions, with some adding unique local spices or serving it with different chutneys, making it a beloved treat worldwide.
whole wheat flour
🥗Healthier: oat flour
💰Cheaper: all-purpose flour
Oat flour is gluten-free and adds a nutty flavor.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: mashed cauliflower
Sweet potatoes add nutrients and a hint of sweetness.
green peas
🥗Healthier: edamame
💰Cheaper: frozen peas
Frozen peas are convenient and economical.
chaat masala
🥗Healthier: homemade spice mix
💰Cheaper: no substitute
Homemade mix can be tailored to taste.
Add 2 cups of medium chapati flour to a mixing bowl.
Mix in 3 tablespoons of sunflower oil.
Add 1 teaspoon of red chilli powder, 1 teaspoon of coriander cumin powder, 1 teaspoon of ground roasted cumin, 1 teaspoon of sesame seeds, 2 teaspoons of semolina, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground pepper; mix well.
Gradually add 2/3 cup of hot water and knead into a stiff dough.
Cover the dough with oil and let it sit for at least 13 minutes, preferably 2 hours.
After resting, roll the dough into an inch tube and break off pieces about an inch in size.
Roll each piece into a ball and flatten it in your hands.
Roll the flattened dough on a countertop to about 3 millimeters thick.
Heat fresh oil in a frying pan until hot.
Test the oil with a small piece of dough; if it sizzles, the oil is ready.
Fry each puri, flipping it only once, until puffed and golden brown, about 30 seconds per side.
Drain on paper towels.
Cooking Techniques
Equipment Needed
Spice Level:
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