masala poori recipe, how to make masala poori

masala poori recipe with step by step by photos – spicy and tasty pooris made with whole wheat flour and spices.

masala poori

masala poori is a variation of poori. basically, these are unleavened spiced fried whole wheat bread. spices are used in the dough which gives the poori a unique taste and flavor. there are also other variations of poori like the stuffed poori where potato or peas filling is stuffed inside the poori and then deep fried.

now speaking on pooris, there is another kind of a flaky fried bread that is very popular in north india and is called as kachori. the kachori are stuffed with spiced lentil mixture, potato or peas stuffing. there are a delicious snack to have accompanied with coriander chutney and tea.

this recipe of masala poori is from my home science notes. at home, we make another version of masala poori with fewer spices. masala pooris can be had just plain with indian chai or even with potato curry or paneer sabzi.

if you are looking for similar recipes then do check:

masala poori

4.5 from 2 votes
masala poori recipe - spicy and tasty pooris made with whole wheat flour and spices.
masala poori recipe
Author:Dassana Amit
Prep Time:35 mins
Cook Time:30 mins
Total Time:1 hr 5 mins
Course:breakfasts,main course,snacks
Cuisine:indian
Servings (change the number to scale):12 to 14 pooris
(1 CUP = 250 ML)

INGREDIENTS

  • 2 cups whole wheat flour (atta)
  • 1 teaspoon red chilli powder (lal mirch powder)
  • 1 teaspoon cumin powder (jeera powder)
  • 1 teaspoon coriander powder (dhania powder)
  • ½ teaspoon black pepper powder (kali mirch powder)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon carom seeds (ajwain or thymol seeds)
  • 1 teaspoon salt or add as required
  • 1 teaspoon oil
  • ½ cup water or as required for kneading
  • oil for deep frying masala pooris

INSTRUCTIONS

making masala poori dough

  • in a bowl or pan, add all the spice powders and salt to whole wheat flour. in a clockwise order the spices are - turmeric powder, cumin powder, coriander powder, ajwain or carom seeds, black pepper powder and red chili powder. salt is added in the center.
  • mix the spice powders with the flour with a spoon, so that the spices are evenly distributed in the flour. then make a well in the center and add oil.
  • add some water. mix and then begin to knead.
  • as required, add more water in between while kneading dough.
  • knead into a firm dough with sufficient water.
  • cover and let the masala poori dough rest for 30 minutes.
  • dough after 30 minutes. knead again.

rolling masala poori

  • divide the dough into small or medium sized balls.
  • take each ball. flatten it and spread a bit of oil on both sides. using oil while rolling is better than using wheat flour, as the whole wheat flour particles get browned or burned in oil, while frying.
  • roll this ball into a small or medium sized circle of medium thickness. don't make too thick or thin.

frying masala poori

  • heat oil in a kadai or pan till its medium hot. slid the rolled poori and deep fry in hot oil.
  • with help of a slotted spoon, gently nudge and press so that the masala pooris puff up.
  • when the oil stops sizzling, turn over and fry the other side of the masala pooris.
  • when golden, remove from the slotted spoon and drain the masala poori on kitchen paper napkins to remove excess oil. make all pooris this way.
  • serve the masala pooris hot plain or with a side potato curry.

NUTRITION INFO (approximate values)

Nutrition Facts
masala poori
Amount Per Serving
Calories 92 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 197mg9%
Potassium 78mg2%
Carbohydrates 14g5%
Fiber 2g8%
Protein 2g4%
Vitamin A 50IU1%
Calcium 8mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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how to make masala poori

1. in a bowl or pan, add all the spice powders and salt to whole wheat flour. in a clockwise order the spices are – turmeric powder, cumin powder, coriander powder, ajwain or carom seeds, black pepper powder and red chili powder. salt is added in the center.

spices and flours for masala poori recipe

2. mix the spice powders with the flour with a spoon, so that the spices are evenly distributed in the flour. then make a well in the center and add oil.

add oil to make masala poori dough

3. add some water.

add water to make masala poori dough

4. mix and then begin to knead.

kneading masala poori dough

5. as required, add more water in between while kneading dough.

add water to knead masala poori dough

6. knead into a firm dough with sufficient water.

dough for masala poori recipe

7. cover and let the masala poori dough rest for 30 minutes.

masala poori dough

rolling masala poori

8. dough after 30 minutes. knead again.

dough for making spicy puri recipe

9. divide the dough into small or medium sized balls.

divide masala puri dough into balls

10. take each ball. flatten it and spread a bit of oil on both sides. using oil while rolling is better than using wheat flour, as the whole wheat flour particles get browned or burned in oil, while frying.

rolling masala puri

11. roll this ball into a small or medium sized circle of medium thickness. don’t make too thick or thin.

rolling masala pooris

frying masala poori

12. heat oil in a kadai or pan till its medium hot. slid the rolled poori and deep fry in hot oil.

frying masala pooris

13. with help of a slotted spoon, gently nudge and press so that the pooris puff up.

frying masala poori

14. when the oil stops sizzling, turn over and fry the other side of the masala pooris.

frying masala pooris

15. when golden, remove from the slotted spoon and drain the masala poori on kitchen paper napkins to remove excess oil. make all pooris this way.

masala poori recipe, spicy puri recipe

16. serve the masala pooris hot plain or with a side potato curry like jeera aloo or dum aloo or aloo matar or any aloo sabzi.

masala poori

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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13 comments/reviews

  1. Hi Dassana,
    I refer to ur recipes for trying anything new.. Your step by step procedure is really very useful.. N seeing the pics of each recipes makes me nostalgic n leaves me craving for it..
    Thanks for all d mouth watering dishes..5 stars

  2. Hi Dassana,
    I tried these today. Taste is of course lovely but my poories didn’t puff up. They are mostly flat.
    What would I have done wrong?

    Thank you

  3. Is there a stuffed poori version too, i know kachoris but not stuffed poori’s.This masala poori def will bring in some flavor to regular pooris ..Yummy ones4 stars