Last year I shared Gujarati recipe Rasavalu Bateta Nu Shaak and Maharastrian dessert recipe Aamrkhand. Along with Bateta Nu shaak and Mango shrikhand, Masala Puri goes very well. This combination is really delicious and often prepared during summer time.
This Masala puri is slightly different than regular puri. This is Gujarati Version. We Gujjus call this Pochi Puri or Kuni Puri (Which means soft puri). There is one more name Locha Puri. 🙂 In this recipe I have used regular Indian dry spices. The size of the puri is liitle smaller than the puri bhaji puris. We normally used to prepare this puri for the guests during summer with Aam ras / Mango ras. Puri and Aamras combination is every ones favorite. My son love this puri in his lunch box with aloo bhaji or with chhole.
Making Masala Puri is not easy task. Making puri is an art. But with little practice it is easy to learn and master this. Perfect dough, perfect rolling and temperature of the oil are some important criteria. The best thing about this puri is remain fresh for 2 days when stored in air tight container.
Whole wheat flour – 2 cups
Salt to taste
Oil – 2 tbsp for dough and extra for deep frying
Red chili powder – 1/2 tbsp
Cumin and Coriander powder – 1 tbsp
Turmeric powder – 1/2 tsp
Pinch of hing
Water – 3/4 cup or as required
1. Take whole wheat flour in a large mixing bowl.
2. Add turmeric powder, chili powder, coriander and cumin powder, oil, salt and hing. Mix very well.
3. Pour water and knead into dough. Your should not be too soft or too hard.
4. cover the dough with cloth and let it rest for 15 minutes.
5. Divide the dough into small lime size balls.
6. Roll the dough into small 2 – 3 inch puries. Dont roll it too thin. Repeat the step and roll the remaining puris.
7. Heat oil in a pan for deep frying. Check the oil by putting small dough piece. If the dough piece sizzles and comes on top immediately that means your oil is hot enough to fry the puris. Once oil is hot, carefully add rolled puri and start frying. Let the poori gets fry for 5 to 10 seconds. Press the puri on top using a frying spoon so that it puffs. Tap the poori on top using frying spoon so that it puffs up. Flip it to other side. Fry it until it turns light golden in color. Place fried puri on paper napkin. Repeat the same process.
1. Make sure your dough is not too hard or too soft. If its hard than your puri wont puffed up and it won’t be soft. If the dough is too soft, your puri will come out oily.
2. Dont roll the puri too thin. Roll it little bit thick.
3. Your oil should be at right temperature. Check the oil by putting small dough piece. If the dough piece sizzles and comes on top immediately that means your oil is hot enough to fry the puris.