Masala Poori Recipe

Updated on May 14, 2020
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Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Masala Poori
Masala Poori | Source

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 time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: 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

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Questions & Answers

    © 2020 Rajan Singh Jolly

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      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        2 weeks ago from From Mumbai, presently in Jalandhar, INDIA.

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

      • Vellur profile image

        Nithya Venkat 

        2 weeks ago from Dubai

        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 jolly profile imageAUTHOR

        Rajan Singh Jolly 

        2 weeks ago from From Mumbai, presently in Jalandhar, INDIA.

        Thank you, Thelma and you too stay safe.

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        2 weeks ago from From Mumbai, presently in Jalandhar, INDIA.

        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 profile image

        Thelma Alberts 

        3 weeks ago from Germany and Philippines

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

      • Peggy W profile image

        Peggy Woods 

        3 weeks ago from Houston, Texas

        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 jolly profile imageAUTHOR

        Rajan Singh Jolly 

        3 weeks ago from From Mumbai, presently in Jalandhar, INDIA.

        Thank you, Pamela.

      • Pamela99 profile image

        Pamela Oglesby 

        3 weeks ago from Sunny Florida

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

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        3 weeks ago from From Mumbai, presently in Jalandhar, INDIA.

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

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        3 weeks ago from From Mumbai, presently in Jalandhar, INDIA.

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

      • Miebakagh57 profile image

        Miebakagh Fiberesima 

        3 weeks ago from Port Harcourt, Rivers State, NIGERIA.

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

      • DDE profile image

        Devika Primić 

        3 weeks ago from Dubrovnik, Croatia

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

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