Delicious Masala Puri | Masala Poori Recipe |Tips for Making Great Masala Puri

My husband loves these masala puri, he'd have them everyday if he could! They are so delicious, light and slightly crisp. They don't taste greasy nor are they doughy or tough. They even taste good the next day...if you have any left!

If you are going to make an effort to make puri, you want to make sure you follow a recipe that is really good. So here it is - a step-by-step video on how to make puri successfully. This is not a beginner recipe but, with practice, you can make great Puri!Enjoy!

Masala Puri Cooking Time 40 Minutes (Approx)

Resting Time 30 minutes - 2 Hours

Serves 3-4 Makes 20 Puri

INGREDIENTS:

· 2 Cups/300g/11oz Medium Chapati Flour

· 3 Tbspn Oil

· 1 tspn Salt

· 1 tspn Red Chili Powder

· 1 tspn Coriander-Cumin Powder

· 1 tspn Ground Cumin Powder

· ½ tspn Freshly Ground Pepper

· 1 tspn Sesame Seeds

· 2 tspn Cream of Wheat (Soji – Extra Course)

· 2/3 Cup/5.3fl oz/150ml Hot Water (approx)

· Oil for Frying

Note: For troubleshooting and additional tips, checkout my Puri Recipe.

METHOD:

Make the dough by mixing the oil with the chapatti flour. Leave a little bit of oil in the tablespoon for later.

Add the remaining spices and salt. Mix.

Then add the hot water and mix with a spoon.

Note: As flours vary from brand to brand and country to country, you may need to adjust the amount of water you need.

Once it is combined, knead with your hand to make a firm dough. Use the little oil left in the spoon to coat the outside of the dough, then cover with cling film. Leave the dough to rest for at least 30 minutes – the longer, the better. I do it for 2 hours.

After the resting period, make the dough into balls about 1 inch diameter. You should get 20-22 balls. Cover and leave them on the side.

Heat up the oil in a pan. Make sure you use fresh, clean oil when frying puri. Used oil will make greasy puri.

The oil needs to be hot for the puri to rise and not absorb the oil.

Roll the puri into circles about 1 1/2 - 2mm thick (after some testing by my husband, he said 3mm was too thick)! If they are too thin, they won’t rise. When rolling the puri, roll from top to bottom and on one side only (top side). Then place on the counter-top, still top side up. Roll about 8-10 puri before you start to fry.

Test to see if the oil is hot by frying a piece of dough. It should bubble vigorously.

When the oil is ready, place a puri in the oil by flipping the puri upside-down, so that the top rolled side is at the bottom (see video).

Let the puri fry for about 10-15 seconds and it should start to puff up. Press gently to help it puff up if needed.

Then turn it over to cook the other side. You should only turn the puri ONCE when frying, otherwise it will be oily. Fry for about 30 seconds, then remove onto a tray covered with a paper towel.

Fry the remaining puri the same way after rolling them.

Enjoy with pickle and scrambled eggs and a cup of hot Masala Chai!