Masala Poori is popular North Indian Breakfast dish made from whole wheat flour and spices. Poori Masala and Chole Bhatura are some of the most popular combo served in most of the Indian Restaurants. Aloo masala or chole masala are the popular accompaniment for poori. Instead of making plain whole wheat poori, we can enhance the poori by adding spices like coriander powder, red chili powder and kasoori methi. Adding little besan gives a nice taste and texture to poori. These extra ingredients makes this masala poori more interesting. I love serving Masala Poori with Aloo Kurma. The masala in the kurma go hand-in-hand with poori making the whole combo so delicious.
Tips for making Masala Poori:
- Sooji helps to retain the puffy poori and adds a little crisp.
- Instead of plain water we can also add warm water or warm milk.
- Along with coriander powder, we can also add ¼ teaspoon Garam Masala.
- We can add fresh greens like chopped coriander or methi leaves.
- Oil should be in high flame and hot enough before dropping the rolled poori. If the oil is not hot enough, pooris will not puff up.
- After adding rolled poori in hot oil, gently pat the poori so that the oil gets on top of the poori making it puff up.
- Once the poori puffs up, flip and cook till the bubble and the sizzling sound ceases. Use a slotted spoon to take out the puffed poori.
- Keep the fried poori on top of paper towel to drain excess oil.
- Relish with Aloo masala or Chole masala!
If you like this Masala Poori, then you can also try other Poori recipes as well
- Poori with Masala –Poori with Potato masala is a classic and most conventional Breakfast combo in any parts of India. Potatoes cooked with onion and other mild spices like green chili, ginger garnished with coriander leaves are an excellent accompaniment to puffed poori.
- Palak Poori - Palak Poori is made by mixing wheat flour with pureed spinach and other spices. Spinach Poori served with potato curry makes a good lunchbox recipe.
- Bedmi Puri - Bedmi Puri's are irresistible. Urad dal add extra flavor to the conventional Puri. The puffy pooris are made with wheat flour, urad dal and spices.
Recipe Card for Masala Poori Recipe :
Masala Poori Recipe
Equipments Needed
- Mixing Bowl
- Heavy Bottomed Pan
Servings: 4 people
Calories: 250kcal
Masala Poori is a regular poori but enriched with spices. This gives very good flavor, taste to the Poori and makes this more interesting. Relish this Masala poori with potato Bhaji / Chana Masala.
Print Recipe
Ingredients
- 1½ Cup Wheat Flour 1 Cup - 250ml
- 3 tablespoon Gram Flour (Besan / Chickpea Flour)
- 1½ tablespoon Semolina (Sooji / Rava)
- 1 Pinch Turmeric Powder
- 1 teaspoon Salt
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder
- 1 tablespoon Kasoori Methi (Dry Fenugreek Leaves)
- 2 tablespoon Oil (Hot Oil)
- 2 Cups Oil For Deep Frying
Instructions
Preparing Poori Dough
- In a mixing bowl, add wheat flour, besan, sooji, turmeric powder, salt, coriander powder, red chili powder and kasoori methi.
- Mix everything well. Add hot oil and give a good mix.
- Add water little by little and knead it to a stiff dough. Cover and set aside 20 mins.
Shaping Poori
- After 20 mins, knead the dough. Make small lemon size dough balls out of the dough.
- Using a rolling pin, roll the dough ball to semi-thick poori.
Deep Frying
- Heat oil in a pan. When the oil is hot, gently drop a rolled poori in oil. Pat gently till the poori starts to puff up. Flip and cook other side. Take out fried poori and place in paper towel to drain excess oil.
- Repeat the same and fry the rest of the poori.
- Relish with Masala Poori with Potato Bhaji and enjoy!!!
Video
Notes
- Sooji helps to retain the puffy poori and adds a little crisp.
- Instead of plain water we can also add warm water or warm milk.
- Along with coriander powder, we can also add ¼ teaspoon Garam Masala.
- We can add fresh greens like chopped coriander or methi leaves.
- Oil should be in high flame and hot enough before dropping the rolled poori. If the oil is not hot enough, pooris will not puff up.
- After adding rolled poori in hot oil, gently pat the poori so that the oil gets on top of the poori making it puff up.
- Once the poori puffs up, flip and cook till the bubble and the sizzling sound ceases. Use a slotted spoon to take out the puffed poori.
- Keep the fried poori on top of paper towel to drain excess oil.
- Relish with Aloo masala or Chole masala!
Nutritional Info
Nutrition Facts
Masala Poori Recipe
Amount Per Serving (1 pc)
Calories 250
Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 50g17%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
INSTRUCTIONS
PREPARING POORI DOUGH
- In a mixing bowl, add wheat flour, besan, sooji, turmeric powder, salt, coriander powder, red chili powder and kasoori methi.
- Mix everything well. Add hot oil and give a good mix.
- Add water little by little and knead it to a stiff dough.
- Cover and set aside 20 mins.
SHAPING POORI
- After 20 mins, knead the dough. Make small lemon size dough balls out of the dough.
- Using a rolling pin, roll the dough ball to semi-thick poori.
DEEP FRYING
- Heat oil in a pan. When the oil is hot, gently drop a rolled poori in oil. Pat gently till the poori starts to puff up.
- Flip and cook other side. Take out fried poori and place in paper towel to drain excess oil. Repeat the same and fry the rest of the poori.
- Relish with Masala Poori with Potato Bhaji and enjoy!!!
