May 192015

Masala poori is a spicy variation to the regular puris. I add some mild spices like coriander (dhania) powder, red chili (lal mirch) powder and carom seeds (ajwain) to whole wheat flour. These pooris taste good with the regular poori potato curry, dum aloo, mutter paneer gravy or my favorite summer recipe – aamras πŸ˜€ The lovely slight heat of pooris pairs extremely well with lovely sweet mango pulp !!

As a kid, I enjoyed poori even with coconut chutney and plain sugar, but these days I am more inclined towards mango πŸ™‚

Masala poori is prepared similar to regular pooris, you may also add a little bit of maida to the dough to get a slightly dhaba style poori.


masala poori

For this recipe, you may also tweak the spices used, you may add or remove any spices you prefer, it’s just as per your liking and preference.

masala poori

There are more breakfast recipes that you can check out –Β dosa, idly, upma, medu vada, uthapam.

Makes: 10-12 pooris

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients: Whole wheat/multi-grain flour – 2 cups Turmeric powder – Β½ tsp Red chili powder – 1 tsp Pepper powder – ΒΌ tsp Coriander or dhania powder – Β½ tsp Cumin or jeera powder – Β½ tsp Amchur or dry mango powder – ΒΌ tsp Ajwain or carom seeds – Β½ tsp Salt – to taste Water – enough to knead the dough Oil – 2 tbsp + enough to deep-fry Procedure:

  1. In a large frying pan, heat oil to deep-fry the pooris.
  2. Simultaneously, in a large bowl, mix all the ingredients except water and oil.
  3. Add 2 tbsp oil to the flour and using enough water, knead the dough like you make for regular pooris.
  4. Prepare small balls out of the dough and using little oil, flatten the balls and prepare the pooris.
  5. Deep fry them till they turn golden brown and puff up.
  6. Serve hot with dum aloo, potato poori curry or aamras this summer !!

masala poori

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