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Masala Poori Recipe

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Masala Poori

Masala Poori

Popular in India, poori is a deep-fried bread that is made with unleavened whole wheat flour. Masala poori is the spiced version of this dish. Serve it with mango pickle and a hot cup of tea for breakfast or an anytime snack.

Masala poori also makes a good on-the-go snack for work or travels. In this case, knead the dough with milk instead of water. This will help keep the poori soft and good for two to three days.

Cook Time

Prep timeCook timeReady inYields

20 min

40 min

1 hour

12 servings

Ingredients

  • 2 cups atta (whole wheat flour)
  • 4 tbsp kasuri methi (dry fenugreek leaves)
  • 1 tbsp hara dhaia (cilantro), chopped
  • 1 tsp coriander powder
  • 1 tsp jeera (cumin seeds)
  • 1/2 tsp red chilli powder
  • 1/2 tsp red chilli flakes
  • 1 to 1 1/2 tsp salt
  • 2 tbsp vegetable oil + additional for frying
  • water as needed, to make the dough

Instructions

  1. In a bowl, add all of the ingredients (except the oil for frying and the water to make the dough). Mix by hand until well mixed.
  2. Add water little by little and mix until the mixture comes together. Knead the dough, wetting your hands as needed with water, for 4-5 minutes to make it smooth. The dough should not be too stiff or too soft. Cover with a damp cloth and let it rest for 15 minutes.
  3. After 15 minutes, wet your fingers with a little water and knead the dough again a few times.
  4. Heat up the frying oil in a kadahi (wok) on low heat. While it heats up, roll out the pooris.
  5. Grease the rolling surface with a little oil, grease your fingertips as well, and take a small piece of dough. Roll into a ball, flatten it, and roll it out into a round poori about 4-5 inches in diameter. Roll out all the pooris and set aside.
  6. When the oil is hot, raise heat to medium-high and drop in 1 poori carefully. Let it fry for a few seconds. Then, with a slotted ladle, keep pressing and rotating the poori until it puffs up. Flip it over and fry until both sides are golden. Transfer to a plate and fry the rest of the pooris.
  7. Serve the pooris with mango pickle and hot tea.

Video: Masala Poori Recipe

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 16, 2020:

I am sure your family will love these too, Nithya. Thank you for for visiting.

Nithya Venkat from Dubai on May 15, 2020:

I make puris at home, my family loves them. I will try out this recipe, the masala must make the puri even more delicious.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 15, 2020:

Thank you, Thelma and you too stay safe.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 15, 2020:

Difficult to describe the flavour of the dry fenugreek, Peggy. The fresh leaves are a bit bitter when uncooked, not the dry ones. It's more about the aroma and a subtle flavour. You can skip it if you can't get it.

Thelma Alberts from Germany and Philippines on May 14, 2020:

This sounds delicious. Thanks for sharing the recipe. Please keep safe Rajan.

Peggy Woods from Houston, Texas on May 14, 2020:

Hi Rajan,

The only flavor of which I am unfamiliar is fenugreek. The other herbs and spices would make this fried dough spicy and good. I will have to try and locate some fenugreek sometime to see what that flavor tastes like. Is there anything that could substitute for it?

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 14, 2020:

Thank you, Pamela.

Pamela Oglesby from Sunny Florida on May 13, 2020:

This is a different type of recipe for me but I think it would taste very good.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 13, 2020:

You're welcome, Miekabagh. Appreciate your stopping by.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 13, 2020:

Hope you liked the recipes, Devika. Thank you for trying them out.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on May 13, 2020:

Rajay, the masala poori is more related to the Indian continent. But lovers of indian meals can prepare and eat it. Thanks for sharing.

Devika Primić from Dubrovnik, Croatia on May 13, 2020:

Impressive! You share creative recipes, I learned a lot and have tried a few of your recipes. This one sounds delicious too.