Masala Poori Recipe | Spicy Poori

Masala Poori with step by step photos.Masala poori is a spiced version of the regular poori which can be paired with any spicy gravies.I love to serve the masala poori with dubke waala Alu sabzi(slightly watery alu sabzi) but gravies like chole,matar paneer,meeti kaddu sabzi goes very well with these pooris.There are various variations to the regular Poori like Methi Poori, Palak Puri or stuffed pooris which are usually called as Kachoris and there are few south Indian variations like Rice flour poori,Banana Poori(Mangalore Buns) which taste different and delicious.

Masala poori can be prepared instead of the usual poori and will be a hit in your parties or for a lazy sunday brunch.You can even add more spices in it and serve as a snack along with a cup of tea in the evening.Give the regular pooris a miss and try these simple yet flavorful pooris next time.

Check out other poori varieties in my blog:

• Mangalore Buns | Deep fried Banana Buns
• Matar Kachori- Delhi Style (must try recipe)
• Methi Poori
• Palak Puri
• Poori
• Vadappam(Riceflour Poori)

Here is how to make masala poori recipe with step by step photos:

Masala Poori | Spicy Poori Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: North Indian | Category: Breakfast/Snacks

Ingredients:

1 cup Whole Wheat flour

1/2 tsp Carom seeds(Ajwain)

1/2 tsp Red chili powder

1/2 tsp Coriander powder

1/4 tsp Turmeric powder

2 tsp Oil

Salt,to taste

Method:

• In a bowl take wheat flour and add all the spices - carom seeds,coriander powder, red chili powder, salt, turmeric powder and oil and mix it nicely with hands and add adequate water and make a tight dough.Apply oil on the dough and cover it and rest it for 15-20 mins.

• Heat the oil in a kadai until it is hot.
• Knead the dough again for a couple of minutes and then make gooseberry sized balls and roll them slightly thicker like how we do for poori.

• Drop one poori at a time in a hot oil and fry it on medium-high flame and gently press it with a ladle so that it can puff up and turn it to the other side and fry for half a minute.

• Drain the excess oil and remove them on to the kitchen towel.

Serve them hot with Alu sabzi/Chole/Matar Paneer/Meethi Kaddu sabzi.You can even serve them with pickle and boondi ka raita.

Notes:

1. You can add 1-2 tbsp besan along with wheat flour for a rich taste.
2. You can add spices of your choice like kasuri methi or fresh coriander to get additional flavor in the poori.
3. The dough needs to be rolled fresh and fry immediately else they do not puff up nicely.

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