Masala Poori Recipe

Posted on February 12th, 2011 by
Masala Poori Recipe
Serves 5 people
20 minutes

Masala Poori is prepared with a dough of wheat flour and spices, rolled in a small circle and deep fried in oil. It can be served as snack with Chai or as a meal with curry, subzi or pickle.


  1. In a big bowl mix all ingredients, except oil for deep frying.
  2. Add water little by little and make a semi soft dough.
  3. Cover and let it rest for 5 minutes.
  4. Break into 15 equal portions, shape into ball and flatten it.
  5. Roll it out into 3 to 4 inch circles with thin-medium thickness.
  6. Don’t make it too thin else it will come out crispy.
  7. You can roll 4 to 5 poories before you start frying, but do not roll all poori at once or they will start drying and will not puff.
  8. Alternatively heat oil for deep frying.
  9. To check if oil is hot enough drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface.
  10. Place poori in the frying pan, with a skimmer, splash some hot oil over the top of poori and press it with a skimmer, cook for 40 seconds.
  11. Turn over the puri with skimmer, rub the top of the poori with skimmer, it helps puff up poori with steam.
  12. Cook till both sides are light brown of each poori, take the poori out and place it on paper towels to absorb the excess oil.
  13. Poori can be served as snack with Chai or as a meal with curry or subzi.


  • 1 Cup Whole Wheat Flour
  • 1 Teaspoon Oil
  • 1 Teaspoon Red Chili Powder
  • 1 Teaspoon Coriander Powder
  • 1 Teaspoon Cumin (Jeera) Powder
  • 1½ Teaspoons Turmeric Powder
  • Salt to Taste
  • Oil for Deep Frying

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