Masala poori recipe, masala puri breakfast

Masala poori is a breakfast with twist to our regular poori, by adding the spice powders and making it special.

During childhood, poori used to be my favorite food and till now have never got bored of poori for breakfast.

While regular poori itself is a special breakfast treat these days, When I was browsing twitter, I saw this poori here in this twitter and inspired to try this one.

So, here's my version of masala poori which was tasting very good with aloo gravy. You can check my aloo sabji and pair it.

Stepwise photos

1. Take wheat flour and all the other ingredients except water in a mixing bowl.Mix well to incorporate all the ingredients.

2. Sprinkle water to make a stiff, yet a dough without cracks. Rest the dough for 10 mins. Knead well for 5 mins.

3. Divide the dough into 12 equal sized balls. If needed dust with very little flour (maida/ atta) and spread flat round disc.

4. Heat oil in a kadai (heavy bottomed deep dish). Fry the pooris both sides until puffs well and golden in colour. Drain in paper towel.

Serve hot with any aloo based tangy gravy like aloo subji or aloo tamatar.

Recipe card

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5 from 1 vote

Masala poori recipe

Masala poori is a breakfast with twist to our regular poori, by adding the spice powders and making it special. Perfect for a special breakfast or dinner. Step by step pictures recipe.

Course Breakfast

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 12 puri

1x2x3x

Cup measurements

Ingredients

• 2 cups Wheat flour
• 1 teaspoon Red chilli powder
• 1 teaspoon Coriander seeds powder
• ½ teaspoon Amchoor powder
• 1 teaspoon Kasoori methi
• ¼ teaspoon Turmeric
• Salt
• 2 teaspoon Oil
• Water as needed

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Instructions

• Take wheat flour and all the other ingredients except water in a mixing bowl.
• Mix well to incorporate all the ingredients.
• Sprinkle water to make a stiff, yet a dough without cracks.
• Rest the dough for 10 mins. Knead well for 5 mins.
• Divide the dough into 12 equal sized balls.
• If needed dust with very little flour (maida/ atta) and spread flat round disc.
• Heat oil in a kadai (heavy bottomed deep dish).
• Fry the pooris both sides until puffs well and golden in colour.
• Drain in paper towel.

Notes

• Adding less water is the key for crispy, poori that stays puffed for long time.
• If water is more, still the poori puffs, and turns out soft. It's up to our preference.
• Do not use kashmiri red chilli powder. Use other varieties which is spicy to save your oil without turning red.

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