Crispy Masala Puri Recipe

Crispy masala puri recipe are made from whole wheat flour and few spices are added. These kadak puris are perfect as a tea-time snack. This is quick and easy masala puri recipe and super easy to make. 

Masala Puri Recipe is traditional deep fried snack made during festivals like Diwali or Holi. Crisp golden Puris as they are called is seasoned with spices and is an easy to make snack that you can take when you travel. 

Masala Puri also makes a finger food for kids either to munch on as it is or into their snack box for school.

The strong aroma of carom seeds and the balanced spiciness of chilli powder make this deep-fried savoury snack truly irresistible. It is quite easy to make and requires just common ingredients so you do not have to plan ahead to make it.

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#Serving Suggestion:  Serve at tea time along with chai with achar and chai.

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Crispy Masala Puri Recipe

Crispy masala puri recipe are made from whole wheat flour and few spices are added. These kadak puris are perfect as a tea-time snack.
Course Snack
Cuisine Gujarati
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 35 minutes
Servings 25 puris
Author Achala

Ingredients

  • 1 cup whole wheat flour (atta)
  • ½ tsp carom seeds (ajwain)
  • A pinch of asafoetida (hing)
  • Salt to taste
  • ¼ tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1+½ tbsp oil
  • ¼ cup water
  • Oil for frying as required

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Instructions

  • Collect all the required ingredients.
  • Take whole wheat flour ( roti or chapati atta ) in a bowl.
  • Now add remaining ingredients salt, red chilli powder, turmeric powder, carom seeds and asafoetida.
  • Mix well.
  • Then add oil.
  • Mix it by rubbing between your fingertips till everything is incorporated well.
  • Bring the dough together with your fingers.
  • Add little water to the masala flour mixture and knead to make a firm dough. Use only as much water as required.
  • The dough should be of stiff consistency.
  • Once the dough is kneaded, cover the masala puri dough and let it rest for 15 minutes.
  • After resting time, knead again to bring it together and to smooth out.
  • Divide the dough and make small equal size dough balls roughly size of a lime.
  • Now gently press each dough ball and shape into flat disc.
  • Let’s roll small pooris from masala puri dough. Now using a rolling pin roll the puri into small flat disc 2.5 to 3 inch in diameter.
  • Masala Puri should be of medium thickness (not too thin or not too thick). Do not roll thin puries. If your puri will be thin it will get hard. For crispy and flaky puri , puri should be enough thick.
  • Once the puri is rolled prick each pooris with the help of fork. By pricking the pooris will not get puffed when fried.
  • Arrange them on a plate.
  • Keep the plate covered with a wet cotton napkin.
  • Repeat the same steps for each of the puri dough balls.
  • Once you have enough rolled puris, put the oil in a pan on medium heat for deep frying.
  • Check if oil is hot enough by putting a small dough piece.
  • Add few pooris at time and start frying.
  • After some time, flip them and fry another side as well. They will partially puff up.
  • Once done, remove them using slotted spatula.
  • Drain the masala puri on an absorbent paper.
  • Repeat the process for remaining batch of puris and keep the fried puri on paper napkin.
  • Let them cool down completely, then store them in an airtight container.
  • Enjoy this crispy masala puri with tea or coffee.

How To Make Masala Puri (Step By Step Instructions With Photos) :

1. Collect all the required ingredients.

2. Take whole wheat flour ( roti or chapati atta ) in a bowl.

3. Now add remaining ingredients salt, red chilli powder, turmeric powder, carom seeds and asafoetida.

4. Mix well.

5. Then add oil.

6. Mix it by rubbing between your fingertips till everything is incorporated well.

7. Bring the dough together with your fingers. 

8. Add little water to the masala flour mixture and knead to make a firm dough. Use only as much water as required.

9. The dough should be of stiff consistency. 

10. Once the dough is kneaded, cover the masala puri dough and let it rest for 15 minutes.

11. After resting time, knead again to bring it together and to smooth out. 

12. Divide the dough and make small equal size dough balls roughly size of a lime.

13. Now gently press each dough ball and shape into flat disc.

14. Let’s roll small pooris from masala puri dough. Now using a rolling pin roll the puri into small flat disc 2.5 to 3 inch in diameter.

15. Masala Puri should be of medium thickness (not too thin or not too thick). Do not roll thin puries. If your puri will be thin it will get hard. For crispy and flaky puri , puri should be enough thick.

16. Once the puri is rolled prick each pooris with the help of fork. By pricking the pooris will not get puffed when fried.

17. Arrange them on a plate. 

18. Keep the plate covered with a wet cotton napkin.

19. Repeat the same steps for each of the puri dough balls.

20. Once you have enough rolled puris, put the oil in a pan on medium heat for deep frying.

21. Check if oil is hot enough by putting a small dough piece.

22. Add few pooris at time and start frying.

23. After some time, flip them and fry another side as well. They will partially puff up.

24. Once done, remove them using slotted spatula. 

25. Drain the masala puri on an absorbent paper.

26. Repeat the process for remaining batch of puris and keep the fried puri on paper napkin.

27. Let them cool down completely, then store them in an airtight container.

28. Enjoy this crispy masala puri with tea or coffee.

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