Masala Puri is bursting with flavor—spiced just right and fried to a golden puff. Tastes amazing with Sukka Aloo or even plain. A kid-approved favorite that’s perfect for lunch boxes or weekend treats!
Masala Puri
Masala Puri is a spiced-up twist to the classic puri, made with wheat flour, chili, and flavorful spices. These puris are rolled, fried, and puffed to perfection—fiery, flaky, and full of flavor!
Ingredients
- 2 cups Wheat flour
- 1 ½ tbsp Rava (Sooji/Semolina)
- 4 cloves Garlic crushed
- ½ tsp Ajwain (Carom seeds)
- ½ tsp Sesame seeds
- ½ tsp Turmeric powder
- 1½ tsp Chilli powder Can add/reduce according to your spice level
- 1½ tsp Dhania (Coriander) powder
- 2 tbsp Kasuri Methi
- 1 tbsp Hot oil
- 1/2 tsp Salt or as needed
- Oil for deep frying the bhaturas
- ¾ cup Water
Instructions
- Now, let's knead!
- To a large mixing bowl, add all the dry ingredients (whole wheat flour, rava, crushed garlic, ajwain (carom seeds), sesame seeds, turmeric powder, chili powder, coriander powder, kasuri methi, salt) and mix it all in.
- Add a tbsp of hot oil and mix all together. Add ¾ cup of water and make it into a soft dough. Let it sit for half hour.
- Divide the dough into 12 equal parts and roll it into smaller balls.
Let's roll and deep fry the yumminess!
- Take one dough ball and dredge in flour. Roll it out flat with a rolling pin into ¼ inch thickness. It should be a little thicker than how we roll for rotis. This will make the puris to puff up.
- Deep fry in hot oil. The masala puris are now ready to be eaten with a side Sukka Aloo.
Tips
- The dough can be stored in a box for 2 days.
- You can add Garam Masala if you wish.
- Hot oil is added while making the dough so the puris are not soggy when deep fried.
- Rava is added for crispiness and it stays puffed up for a longer time.