Masaledar poori is a spicy and tasty variation of the ever popular poori or Indian fry bread. These masala poori are made with healthy whole wheat flour, flavorful spices and seasonings. They can be made for breakfast or brunch or evening snack or can be packed in lunch box.
Masaledar Poori is a spicy variation of Poori. You can also call these as “masala poori” or “teekha poori”. The word “teekha” means spicy. These spicy pooris are generally made in the Indian states of Maharashtra and Gujarat. You can vary spices as per your requirements.
Basically, these are unleavened spiced fried bread made with whole wheat flour. 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 is stuffed with spiced lentil mixture, potato or peas stuffing. There are a delicious snack to have accompanied with coriander chutney and tea.
This recipe is from my cooking school notes. At home, we make another version of masaledar poori with fewer spices. These pooris can be had just plain with Indian chai or even with potato curry or paneer sabzi.
How to make Masaledar 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:
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon ajwain or carom seeds
- ½ teaspoon black pepper powder
- 1 teaspoon red chili powder
- and 1 teaspoon salt is added in the center
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 1 teaspoon oil.
You can add any neutral flavored oil. To make a vegetarian version you can also add ghee instead of oil.
3. Add some water in parts.
4. Mix and then begin to knead.
5. As required, add more water in between while kneading dough. The amount of water required to knead the dough depends upon the quality of the flour. I added approx ½ cup water for kneading the dough.
6. Knead into a firm and slightly stiff dough adding sufficient water. The dough should not be soft like a Roti Dough.
7. Cover and let the dough rest for 30 minutes.
8. Dough after 30 minutes. Knead again.
9. Divide the dough into small or medium-sized 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.
11. Roll this ball into a small or medium sized circle of medium thickness. Don’t make them too thick or thin.
Frying Masaledar Poori
12. Heat oil in a kadai or pan till it is medium hot. You can use any neutral flavored oil.
When the oil becomes medium hot then gently and carefully slid the rolled masala poori. Begin to deep fry the poori in medium hot oil.
While frying keep the heat to medium or medium high heat. Regulate the heat as needed while frying.
13. With the help of a slotted spoon, gently nudge and press so that the pooris puff up.
14. When the oil stops sizzling, turn over and fry the other side.
15. This way you can turn a couple of times for even frying and till the poori has become golden.
When golden, carefully remove using a slotted spoon draining as much oil in the kadai as possible. Then drain them on kitchen paper napkins to remove excess oil. Make all masaledar pooris this way.
16. Serve the Masaledar Poori hot plain or with a side potato curry like Jeera Aloo or Dum Aloo or Aloo Matar or Poori Masala or any aloo sabzi.
For best taste and texture enjoy them hot as they are made. If you are not serving immediately then you can keep them in an roti basket. But you will miss the crisp texture when you have them hot or warm.
You can also pack them in tiffin but they will not be crisp and will be soft. Neverthless they will still be delicious.
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Masaledar Poori | Masala Poori
By Dassana Amit
Ingredients
- 2 cups whole wheat flour
- ½ teaspoon turmeric powder (ground turmeric)
- 1 teaspoon cumin powder (ground cumin)
- 1 teaspoon coriander powder (ground coriander)
- ½ teaspoon carom seeds (ajwain or thymol seeds)
- ½ teaspoon black pepper powder
- 1 teaspoon red chilli powder or ½ teaspoon cayenne pepper
- 1 teaspoon salt or add as required
- 1 teaspoon oil
- ½ cup water or as required for kneading
- oil for deep frying
Instructions
Making dough
- In a bowl or pan, add all the spice powders and salt to whole wheat flour. The following spices needs to be added – 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 in parts. Mix and then begin to knead.
- As required, add more water in between while kneading dough.
- Knead into a firm and slightly stiff dough with sufficient water. Cover and let the dough rest for 30 minutes.
Rolling Masaledar Poori
- After 30 minutes, knead again. 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 Masaledar Poori
- Heat oil in a kadai or pan till it is medium hot. Slid the rolled masaledar poori carefully and gently. Begin to deep fry in medium hot oil.
- With help of a slotted spoon, gently nudge and press so that the poori puffs up.
- When the oil stops sizzling, turn over and fry the other side.
- When golden, remove using a slotted spoon draining as much oil as possible in the kadai.
- Then drain them on kitchen paper napkins to remove excess oil. Make all masala poori this way.
- Serve these masaledar poori hot or warm with a side potato curry or jeera aloo or dum aloo or any curry of your choice.
- For best taste and texture have them hot as they are made. If serving later then you can store them in a roti basket.
Notes
- Make sure to knead the dough to a firm and slightly stiff texture. Don’t make the dough soft like a roti or chapati dough.
- You can vary the amount of spices according to your preferences. If making for small kids then reduce or omit the pungent spices like red chili powder and black pepper powder.
- Ensure that you fry the masala poori in medium hot oil. If the oil is very hot the masala poori will get burnt and if the oil is not hot enough then it will absorb a lot of oil. Regulate the heat as needed while frying.
- Together with the spices, you can also herbs like finely chopped coriander leaves and finely chopped mint leaves.
- While kneading the dough you can add ghee instead of oil.
- The recipe can be scaled according to your needs.
Nutrition Info Approximate values
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This Masala Puri post from the archives (September 2009) has been republished and updated on 30 September 2021.
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..
Welcome Rakhee. Glad to know this. Thanks for sharing your positive feedback.