Masala Poori is a delicious unleavened Indian fried bread made with a combination of flours and spices. These puffy delights are perfect with both sweet and savory dishes.
Aloo Poori is most definitely one of our favorite combinations, puffy masala pooris to be exact with hot and spicy Dahi Aloo. I always prefer this amped up flavor profile vs plain pooris. While pooris are not on our regular menu at home, I love making them during festivals as they just make the whole meal so special.
WHAT TO EAT WITH MASALA POORI
- Imli Chole
- Dahi Aloo
- Roasted Red Pepper Paneer Makhani
- Masala Chai
- Homemade Dahi
- Sukha Aloo Matar
- Mushroom Paneer Corn Masala
- Punjabi Chole
- Beetroot Raita
- Kadoo ki Sabzi
MASALA POORI TIPS + TRICKS
- Semolina and an even surface helps to attain puffed up, crisp puris.
- As masala pooris can be heavy, hing and ajwain help counterbalance that as they aid in digestion.
- Store in an airtight container at room temperature. Best when consumed within 24 hours.
Masala Poori
Prep time
Cook time
Total time
Masala Poori is a delicious, Indian fried bread made with a combination of flours and spices. These puffy delights are perfect with both sweet and savory dishes.
Author: Nisha Vedi Pawar
Recipe type: Main
Cuisine: Indian
Serves: 20 puris
Ingredients
- 2 cups atta/whole wheat flour
- ⅓ cups besan/gram flour
- 1½ tablespoon sooji/rava/semolina
- ½ teaspoon coarsely ground ajwain/carom seeds
- 1 tablespoon kasoori methi/dried fenugreek
- ¼ teaspoon haldi/turmeric
- ¼ teaspoon lal mirch/chilli powder
- ⅛ teaspoon tsp hing/asafoetida
- 1 teaspoon salt
- 2 tablespoon cooking oil (I use avocado oil)
- ¾ cup + 2 tablespoon warm water
- 5-6 cups oil for deep frying
Method
Make the dough:
- In a large bowl, combine the atta, besan, sooji, hing, haldi, kasoori methi, ajwain, lal mirch and salt.
- Pour in the warm water and start mixing with your hands or a wooden spoon.
- Once you have a shaggy dough, add the oil and start to knead it together for 7-8 minutes or until it’s smooth an soft.
- If the dough seems tough, add one tablespoon of water at a time and knead.
- Once kneaded, cover with a damp tea towel and rest for at least 25- 30 minutes.
Make the Masala Pooris:
- Grease your hands with oil and roll the dough into 20 smooth balls. Cover them with a damp tea towel to prevent them from drying out.
- Place a ball of dough onto a a clean work surface. If needed grease the surface with some to prevent the poori from sticking.
- In a large wok or kadai heat the oil on medium high for 3-4 minutes.
- Roll out a few pooris as your oil heats, rotating as you roll to ensure they are as round as possible. The pooris should be 4 inches in diameter, with an even surface.
- Test the oil for hotness by dropping in a pinch of dough. If it rises the oil is hot enough, if it smokes up, the oil is too hot and you need to reduce the heat.
- Fry the pooris in small batches. As they fry, gently press the top of the poori with a spider spoon, this encourage the pooris to rise. Once risen, turn the pooris and cook on the other side for a few seconds and then lift out of the oil.
- Place the masala pooris on a paper towel lined plate to absorb any excess oil.
- Repeat rolling and frying for all the pooris.
Enjoy,
