Spicy masala poori, i happened to taste this for the first time in our Europe trip last year. We landed in London and from there took a package holiday trip to Europe. The travel of 9 days was with a group of 40 people. Among that there is one big Gujarati family from US and also people from other parts of the world were there. The entire trip was awesome filled with joy,music and of course food. The gujarati family packed a whole lot of chivda and masala pooris and distributed to all of us during the entire trip. I have already posted the chivda recipe and since it is holiday season, i thought i will post the masala poori recipe too. It is a deep fried poori, which stays good for 2-3 days, but in the excellent weather of Europe it stayed good for 10 days. If you are making long train journeys, as khakras and dosas this is also a perfect one.
Whole wheat flour | atta 1/2 cup
Spicy Masala poori recipe
Preparation Time : 15 mins | Cooking Time : 25 Mins |Yields: 9
Whole wheat flour | atta 1/2 cup
Besan | Kadalai maavu 1/4 cup
Red chili powder 1 tsp
Omam | ajwain 2 pinches
Cumin seeds | jeeragam 2 pinches
Kasoori methi 1 tsp (optional)
Oil 1 tblsp + for deep frying
Salt as needed
Video on how to make masala poori
- In a wide bowl add the wheat flour, besan,red chili powder,cumin seeds, omam,kasoori methi and salt.
- Heat 1 tblsp of oil and add it to the flour mixture.
- Add water little by little and make it into a stiff dough.
- Keep it covered for 10 minutes.
- You can make it 2 ways, either roll it big and cut them into roundels or roll in small portions as we do for poori.
- I opted the first method.
- I divided the dough into 2 portions and rolled into thick pooris. Then cut them with a sharp lid.
- The pooris should be rolled slightly thick and not as the usual pooris. They usually do not puff up while frying.
- Heat oil and once when it becomes hot, put that into low flame.
- Deep fry the pooris till it becomes golden brown on both sides.
- Ensure to fry in low flame. Maintain the temperature throughout.
- Repeat this for all the pooris.
- Drain in a kitchen towel.
- When it is completely cool, pack in boxes for your travel.
- The pooris should be rolled thick.
- The pooris should be cooked in a low flame. But ensure the oil is hot.
- Adjust the spiciness according to your preference.
- You can add some garam masala to dough if you want.
- A tsp of semolina| sooji can be added.
The poori puffed while frying and was not soft as normal one. Is that normal
It's ok but if you fry in low flame it won't puff up.
Request a few clarifications.
Why should the Puri be rolled thick? Why should it be fried on low flame? Why it should not be puffed up? Also, why do we need to add besan to this Puri dough? I am asking these doubts because I need to make them for a travel consisting of 3 days. They need to be soft on 3rd day. Usually it becomes dry after 1 or 2 days. Please don’t mistake my questions. No malice intended. Thank you
Thank you so much for the questions, nothing wrong in asking. Valid doubts.
We don’t want this poori to puff up like normal pooris as it will become soggy after a day. When rolled little thick and fried in a low flame, they tend to be little firm and stays perfect for travel. Besan is added to get nice nutty flavour and also it makes the pooris firm. Only atta makes it soggy. This won’t be too dry like chapatis on the 3rd day but will not be soft also. It will stay firm and tastes nice for travel. Hope this helps. Thank you